0:00:02 > 0:00:06Three of Scotland's finest chefs are fighting tooth and nail...
0:00:06 > 0:00:08Nobody said come here and have a day off.
0:00:08 > 0:00:11..for the chance to cook at a dazzling Olympic feast.
0:00:12 > 0:00:15Yesterday, newcomer Mark Greenaway's disastrous choice of ingredient
0:00:15 > 0:00:18caused shock in the kitchen...
0:00:18 > 0:00:22Sea buckthorn. Have you not done your homework on sea buckthorn?
0:00:22 > 0:00:25..and lead to a dramatic result.
0:00:25 > 0:00:26Five out of ten for you.
0:00:26 > 0:00:28Did I think I'd be in last? No.
0:00:28 > 0:00:31I didn't come in to lose, I came to win.
0:00:31 > 0:00:33While confident Alan Murchison
0:00:33 > 0:00:35failed to snatch the lead he expected...
0:00:35 > 0:00:37Smoking out the opposition.
0:00:37 > 0:00:40..leaving him level pegging with rooky Colin Buchan.
0:00:40 > 0:00:44On the same mark as Alan Murchison, that I didn't expect.
0:00:44 > 0:00:48Seven isn't good enough for me. Single minded determination
0:00:48 > 0:00:49is required for the next dish.
0:00:49 > 0:00:53Today, it's the fish course and Alan's not taking any prisoners.
0:00:53 > 0:00:54You being comfortable is not in my game plan.
0:00:54 > 0:00:59- Alan, you're not making me feel better.- My job isn't to make you feel better, it's to beat you.
0:00:59 > 0:01:02But will his hoes be dashed by his rivals?
0:01:02 > 0:01:04I don't like it when somebody's got a gadget I haven't.
0:01:04 > 0:01:07Competition's tough. Very tough.
0:01:07 > 0:01:10Mediocre is not going to win this competition.
0:01:21 > 0:01:24This year's competitors are taking inspiration from our
0:01:24 > 0:01:26record breaking Olympians.
0:01:28 > 0:01:29Now that's much better.
0:01:29 > 0:01:32They're pushing themselves mentally and physically...
0:01:32 > 0:01:34Good, much better.
0:01:34 > 0:01:36..in a bid to create groundbreaking dishes
0:01:36 > 0:01:38worthy of our world-class athletes.
0:01:38 > 0:01:40- Yeah!- I'm getting it now.
0:01:40 > 0:01:42That's better. I'm buzzing with that.
0:01:44 > 0:01:46Watching their every move is a straight talking
0:01:46 > 0:01:48veteran if the competition...
0:01:49 > 0:01:52..who'll accept nothing short of Olympic excellence.
0:01:53 > 0:01:55It's Jeremy Lee.
0:01:55 > 0:01:58Fish course is always an exciting one. Possibly my favourite one.
0:01:58 > 0:02:01And they better be on form.
0:02:01 > 0:02:04After yesterday's scores, the pressure's on,
0:02:04 > 0:02:07especially for Mark trailing behind with just five.
0:02:07 > 0:02:13My starter course was my low, erm, and I can just keep pushing on
0:02:13 > 0:02:15and try to catch up with youse guys.
0:02:15 > 0:02:18Still a tough competition, still a long way to go.
0:02:18 > 0:02:21Alan, what you're going to be creating, I'm sure it's going to be
0:02:21 > 0:02:23more intricate than your starter.
0:02:23 > 0:02:26Technically, it's simpler, but the flavour profiles
0:02:26 > 0:02:30and the elements in the dishes are really, really challenging.
0:02:30 > 0:02:33You're going to love it or hate it.
0:02:37 > 0:02:41First up is Alan Murchison, a Michelin starred chef
0:02:41 > 0:02:43who's hell-bent on pushing himself
0:02:43 > 0:02:46beyond his limits to get to the Olympic feast.
0:02:46 > 0:02:50For me to do a safe fish dish is not really fulfilling the brief.
0:02:50 > 0:02:53This is a risky dish. It really is going to surprise the senses.
0:02:53 > 0:02:55Is it going to work? We'll see.
0:02:57 > 0:02:59What's your fish dish?
0:02:59 > 0:03:04I'm doing mackerel with beetroot, horseradish and apple.
0:03:04 > 0:03:05A very lovely combination.
0:03:05 > 0:03:10Has this got some very bold, daring factor to it,
0:03:10 > 0:03:14- that's going to make it stand out even more than usual with your cooking?- Yes.
0:03:14 > 0:03:17I'm making a meringue, I've got ice-cream, I've got a jelly.
0:03:17 > 0:03:21- This is rather radical, isn't it? - This is going to challenge you.
0:03:21 > 0:03:25So you've given this dish the simplest name possible,
0:03:25 > 0:03:28but it will have the full Alan Murchison curtains up
0:03:28 > 0:03:31- all singing all dancing?- This is a show girl with frilly knickers.
0:03:31 > 0:03:34It's going to be kind of smoky, salty mackerel
0:03:34 > 0:03:37with the sweet and sour effect of the beetroot and the apple
0:03:37 > 0:03:40and the horseradish...but not quite as you know it.
0:03:40 > 0:03:42No end of excitement with you.
0:03:43 > 0:03:46Oh, before I trip over it, can you explain...
0:03:46 > 0:03:49What I'm going to do with that is get it 250 degrees,
0:03:49 > 0:03:52I'm going to cook over charcoal and then keep my fish on there.
0:03:52 > 0:03:55It's going to be a crispy skin. It's almost going to be black.
0:03:55 > 0:03:57- Mackerel skin's amazing. - It's amazing.
0:03:58 > 0:04:01Alan's hoping a radical combination of chargrilled mackerel
0:04:01 > 0:04:03with beetroot meringue and horseradish ice-cream
0:04:03 > 0:04:06will break new gastronomic ground.
0:04:06 > 0:04:09This looks an intriguing dish, I have to say.
0:04:09 > 0:04:10Brilliant flavour.
0:04:10 > 0:04:13It's a lovely combination of beetroot, horseradish and mackerel.
0:04:13 > 0:04:16And then this curiosity of all which he does round it.
0:04:16 > 0:04:19I'm doubly curious to see how he presents this dish.
0:04:20 > 0:04:25Next up is newcomer Colin Buchan who was surprised to find himself
0:04:25 > 0:04:28in joint first place yesterday.
0:04:28 > 0:04:31I'll not let that get to my head. It's a new day, it's a new course
0:04:31 > 0:04:35and I'm just going to concentrate and deliver, hopefully,
0:04:35 > 0:04:36a seven, if not better.
0:04:38 > 0:04:39What is your dish?
0:04:39 > 0:04:43Today, my fish course is going to be called The Fish Bowl.
0:04:43 > 0:04:45I want you all to think about what is a fish bowl
0:04:45 > 0:04:49so when I do deliver it, it's going to be that lovely element of surprise.
0:04:49 > 0:04:53- Not a goldfish?- It's not going to be a goldfish. It's going to consist of island halibut,
0:04:53 > 0:04:57some lovely hand-dived scallops and some seaweed, yeah.
0:04:57 > 0:05:00Are these island...Hebridean?
0:05:00 > 0:05:05- These are from the Island Of Bute. - And that's not from there, though?
0:05:05 > 0:05:08No, this is just Kombu dried seaweed
0:05:08 > 0:05:10so I'm putting a little bit of Japanese in there.
0:05:10 > 0:05:13And a celeriac broth.
0:05:13 > 0:05:15Explain your celeriac broth to me, please.
0:05:15 > 0:05:19Great flavour with celeriac. I'm going to make like a consomme.
0:05:19 > 0:05:22A celeriac and celery consomme which is nice and fresh.
0:05:22 > 0:05:26And, as this is a contender for an Olympic feast to celebrate
0:05:26 > 0:05:30the glories of athleticism, what's groundbreaking about this?
0:05:30 > 0:05:32The techniques and the way I'm going to be cooking the fish.
0:05:32 > 0:05:36Cover the halibut with this squid ink and then I'm going to poach it.
0:05:36 > 0:05:40So when you cut into the halibut, it's lovely and white, pearl white,
0:05:40 > 0:05:44and then you've got the black - it compliments the halibut.
0:05:45 > 0:05:48Colin is hoping his fish bowl with halibut, squid ink,
0:05:48 > 0:05:52and unusual Scottish seaweed is innovative enough
0:05:52 > 0:05:55to get him all the way to the Olympic banquet.
0:05:56 > 0:06:00His most challenging aspect of this is to get halibut cooked
0:06:00 > 0:06:03to such degree that it doesn't undercook - when it's horrible -
0:06:03 > 0:06:05and over cook and it goes mealy.
0:06:05 > 0:06:08With the luxury of this squid ink which has then got to go into
0:06:08 > 0:06:11a clear consomme made by celeriac.
0:06:11 > 0:06:15It's rather intriguing so I'm very interested to see what he does.
0:06:17 > 0:06:20Finally, it's molecular chef Mark Greenaway, who's refusing
0:06:20 > 0:06:24to let yesterday's low score dampen his Olympic spirit.
0:06:24 > 0:06:28Still looking at it as if I can get my food in front of the judges,
0:06:28 > 0:06:30the two boys aren't that far ahead of me,
0:06:30 > 0:06:32I can certainly catch up.
0:06:34 > 0:06:36What are you going to cook today?
0:06:36 > 0:06:39I'm doing a sort of a twist on a crab salad.
0:06:39 > 0:06:43So, crab cannelloni, but instead of wrapping it in pasta,
0:06:43 > 0:06:45we're wrapping it in a herb butter.
0:06:45 > 0:06:48Very much cannelloni in adverted commas, then.
0:06:48 > 0:06:50We're serving with a smoked cauliflower custard.
0:06:50 > 0:06:53- Smoked cauliflower?- Yeah.
0:06:53 > 0:06:55And a homemade lemon caviar.
0:06:55 > 0:06:57- And is this beads?- Exactly.
0:06:57 > 0:07:00Probably my simplest dish of the week.
0:07:00 > 0:07:04Your simplest dish? Are you quite confident this one will go whoosh?
0:07:04 > 0:07:07Hopefully, yeah. I've got tough competition, erm,
0:07:07 > 0:07:11and hopefully I can edge closer, if not surpass.
0:07:11 > 0:07:14Mark's reinventing the classic crab cocktail
0:07:14 > 0:07:16with whiskey smoked cauliflower custard
0:07:16 > 0:07:18and droplets of lemon caviar,
0:07:18 > 0:07:21but is it trailblazing enough to win him the gold?
0:07:21 > 0:07:23Mark's crab dish -
0:07:23 > 0:07:27well, it's a modest sounding dish and delicious sounding dish.
0:07:27 > 0:07:29The only issue I have is that it may be too modest
0:07:29 > 0:07:34for such a competition where excellence is demanded.
0:07:35 > 0:07:37Who feels they have a gold coming on?
0:07:37 > 0:07:41I think you have to think like that. You have to be positive.
0:07:41 > 0:07:45I'd like to think I've got a gold dish, but who knows, anything could go wrong.
0:07:49 > 0:07:53Scotland hasn't had a dish in the final banquet since the first series
0:07:53 > 0:07:55of Great British Menu, when the winners cooked for
0:07:55 > 0:07:58Her Majesty The Queen's 80th birthday
0:07:58 > 0:08:00so this year, Jeremy is desperately hoping
0:08:00 > 0:08:03one of these chefs has what it takes.
0:08:03 > 0:08:05I'm determined we should get a Scottish dish
0:08:05 > 0:08:07on the banquet menu this year.
0:08:07 > 0:08:10I suspect the cooking will be of a superb calibre.
0:08:10 > 0:08:12Scotland should go through.
0:08:12 > 0:08:15As the only chef to have competed before, Alan Murchison
0:08:15 > 0:08:19is keen to be the one to carry the torch for Scotland.
0:08:19 > 0:08:22I think the guys are looking at me, you know, I am the man to beat
0:08:22 > 0:08:24because I've been here before, I've reached the national final.
0:08:24 > 0:08:27So does the competition get easier, Alan?
0:08:27 > 0:08:31Obviously this is the second course. Yesterday I found very interesting.
0:08:31 > 0:08:34You will be amazed, when you come up to put in your dessert,
0:08:34 > 0:08:37how much pressure you're feeling on a dish you practised 100 times.
0:08:37 > 0:08:39Alan, you're not making me feel any better.
0:08:39 > 0:08:43My job isn't to make you feel better, my job is to beat you.
0:08:43 > 0:08:47I really want to nail this today. I'm not here to make friends, I'm here to win.
0:08:47 > 0:08:51You being comfortable is not in my game plan, trust me.
0:08:51 > 0:08:53Is that you put your barbecue so close to me?
0:08:53 > 0:08:56Well, I thought you'd like to feel the heat, Mark.
0:08:56 > 0:09:00Put right here, put it back there. Over here. Yeah, there we go.
0:09:00 > 0:09:02Alan is hoping his dish will stand out
0:09:02 > 0:09:04and is cooking his mackerel on a barbecue
0:09:04 > 0:09:08which has been specially installed for indoor use.
0:09:10 > 0:09:13While Mark is under pressure to make his simple crab dish unique
0:09:13 > 0:09:17and is relying in his molecular background to produce something stunning.
0:09:17 > 0:09:21One of the things that will stand out is the lemon pearls -
0:09:21 > 0:09:23known in the industry as mock caviar.
0:09:23 > 0:09:25It's a way of introducing lemon into the dish.
0:09:25 > 0:09:29It's quite simple but there are boundaries to be pushed.
0:09:29 > 0:09:33Classically trained Colin is shunning scientific techniques,
0:09:33 > 0:09:36but is keeping one eye on the competition.
0:09:36 > 0:09:40Any techniques in there you're going to surprise us with that I need to worry about?
0:09:40 > 0:09:43There's certainly techniques in here that'll be new to you
0:09:43 > 0:09:47because up until a few month ago, they were new to me.
0:09:47 > 0:09:51Some wacky stuff going on - the beetroot meringue, horseradish ice-cream, caviar -
0:09:51 > 0:09:55so it's like a jelly out of beetroot - and apply juice.
0:09:55 > 0:09:58So Mark's not the only one making caviar.
0:09:58 > 0:10:00Alan is also using this spherification technique,
0:10:00 > 0:10:04but Colin has an unshakable belief in his own, more traditional, style.
0:10:04 > 0:10:07Have you applied that technique before?
0:10:07 > 0:10:11I'm one of those chefs that likes to keep to... Not an old-fashioned chef
0:10:11 > 0:10:13but if find, great techniques, if they work, stick with them.
0:10:13 > 0:10:15Then you know you'll get a great result.
0:10:15 > 0:10:20I was under the impression this was about groundbreaking, doing something different,
0:10:20 > 0:10:24but to use pearls, which is in fashion at the moment, I think is a bit mediocre.
0:10:24 > 0:10:27While Alan makes his caviar one drop at a time,
0:10:27 > 0:10:30molecular chef Mark has an impressive timesaving gadget.
0:10:30 > 0:10:34- This is how I do my caviar. - Ooh, from one test tube to another?
0:10:34 > 0:10:36Are you using the same recipe then?
0:10:36 > 0:10:38- Slightly different. - It's slightly different.
0:10:38 > 0:10:41The base is exactly the same as Alan's.
0:10:41 > 0:10:44Whereas he makes one at a time, I make 96.
0:10:44 > 0:10:46- Did I not show you this before? - No, you didn't.
0:10:46 > 0:10:48Have I kept that a secret?
0:10:48 > 0:10:50I don't like it when somebody's got a gadget I haven't.
0:10:50 > 0:10:53I'm not normally top-trumped by somebody when it comes to gadgets.
0:10:53 > 0:10:57I'll be nicking it later. He won't be needing it for Friday.
0:10:57 > 0:11:02I think Mark's gizmo certainly got Alan's eyebrow raised.
0:11:02 > 0:11:05They're both rattling each other's cages.
0:11:05 > 0:11:09And of course Colin just has head down with a smirk a mile wide on his face.
0:11:09 > 0:11:11How are you feeling about this?
0:11:11 > 0:11:13Have you got some pearls up your sleeve, my dear?
0:11:13 > 0:11:17I don't wear pearls, Jeremy, unfortunately.
0:11:17 > 0:11:20This is the celeriac broth. This is the halibut.
0:11:20 > 0:11:25I've portioned the halibut, mixed some squid ink, lemon and olive oil.
0:11:25 > 0:11:29- Just keeping all that lovely flavour in there.- Good-oh. Getting hungry now.
0:11:29 > 0:11:31There may be a few elements that could go horribly wrong.
0:11:31 > 0:11:33I could overcook the fish.
0:11:33 > 0:11:35I might not have enough flavour in the broth.
0:11:35 > 0:11:38There's definitely room for error,
0:11:38 > 0:11:41but that's up to me to make sure that doesn't happen.
0:11:41 > 0:11:45As well as fruit caviar, the twist in Mark's crab cocktail is
0:11:45 > 0:11:48a smoked custard with an unusual flavour combination -
0:11:48 > 0:11:50cauliflower and whisky.
0:11:50 > 0:11:54Where did you get your inspiration for your smoked cauliflower custard? That's pretty interesting.
0:11:54 > 0:11:58I used to do a smoked crab dish, so it sort of started with that.
0:11:58 > 0:12:03Then I developed it to trying to smoke one of the accompaniments.
0:12:03 > 0:12:06Mark's first step was to find the right whisky
0:12:06 > 0:12:09so he travelled to Glenkinchie distillery just outside Edinburgh
0:12:09 > 0:12:12to meet whisky ambassador Donald Colville.
0:12:12 > 0:12:14What is it exactly you are looking to do?
0:12:14 > 0:12:19I want to make smoke out of whisky and it's to permeate through
0:12:19 > 0:12:22a cauliflower custard that's going with my crab dish.
0:12:22 > 0:12:27- I've got a few out here, do you fancy trying them? - Yeah, great. Let's get tasting.
0:12:27 > 0:12:32The concept I don't think has ever been tried by any industry, let alone the whisky industry in food.
0:12:32 > 0:12:36Mark is looking for a whisky with a really strong smoky flavour.
0:12:39 > 0:12:41That's more of what I'm looking for.
0:12:41 > 0:12:44So I think these three, for what I'm going to be using it for,
0:12:44 > 0:12:46I think are the definites for me.
0:12:46 > 0:12:48- Is that for the strong, pronounced, smoky aromas?- Definitely.
0:12:48 > 0:12:51- Thank you for showing me around. - You're welcome.
0:12:51 > 0:12:53Look forward to seeing the results.
0:12:53 > 0:12:57Whisky chosen, Mark now needs to experiment with creating
0:12:57 > 0:13:00whisky vapour to infuse with his cauliflower custard and enlists
0:13:00 > 0:13:05the help of Professor Paul Hughes at Heriot-Watt university.
0:13:05 > 0:13:08I was looking at the brief and it's about pushing the boundaries,
0:13:08 > 0:13:09taking things to new levels,
0:13:09 > 0:13:12so I was wondering if it was possible to do it with dry ice.
0:13:12 > 0:13:14I've got some dry ice here already
0:13:14 > 0:13:19so what I can do is I can add solid CO2 to the whisky and hopefully
0:13:19 > 0:13:25we can encourage the evaporation of some of the flavour compounds.
0:13:25 > 0:13:26Wow, yeah.
0:13:26 > 0:13:29You really get the smell of the whisky.
0:13:29 > 0:13:32I've brought along some cauliflower custard and in that way
0:13:32 > 0:13:34we can try it with the whisky.
0:13:34 > 0:13:38So the aroma is there, but Mark needs the dry ice vapour
0:13:38 > 0:13:40to inject the taste of whisky into the custard.
0:13:40 > 0:13:42You can see it's separating there.
0:13:45 > 0:13:47- Marginal, I'd say.- Mmm.
0:13:47 > 0:13:52When it came to tasting flavour pick-up, we could smell the presence
0:13:52 > 0:13:56of the vapour in the bowl, but not really taste it in the custard.
0:13:56 > 0:13:58Today has been a really worthwhile exercise.
0:13:58 > 0:14:00Playing about with stuff that I hadn't used before
0:14:00 > 0:14:03so that's obviously taught me a few things.
0:14:03 > 0:14:05There's elements of it that I can reuse.
0:14:05 > 0:14:07But there's another alternative.
0:14:07 > 0:14:10If I take whisky barrel chippings and then burn them,
0:14:10 > 0:14:14that will give us the effect and flavour that I'm after.
0:14:16 > 0:14:20Back in the kitchen and all three chefs are striving to create
0:14:20 > 0:14:23truly pioneering dishes worthy of an Olympic banquet.
0:14:23 > 0:14:29Alan Murchison is pushing the boundaries with horseradish ice cream with blackened mackerel
0:14:29 > 0:14:32and is now piping out dozens of beetroot meringues.
0:14:32 > 0:14:33Is that for your dessert?
0:14:33 > 0:14:37- It's not for my dessert, it's for my fish course.- Fish course?
0:14:37 > 0:14:41Yes, indeed. I'm trying to use a really healthy, nutritious juice,
0:14:41 > 0:14:43being beetroot juice, which will give us nutrition,
0:14:43 > 0:14:46it's going to give us texture, it's going to give us wow factor on here.
0:14:46 > 0:14:49It looks good, tastes good, gives you texture.
0:14:49 > 0:14:50Fits the brief in my view.
0:14:50 > 0:14:53I think he has to be careful especially with
0:14:53 > 0:14:55the comments from Jeremy yesterday.
0:14:55 > 0:14:58I think he mentioned that he doesn't want to see food
0:14:58 > 0:15:00that's overworked, overcomplicated.
0:15:00 > 0:15:05While Alan is playing with textures, Colin is relying on unique
0:15:05 > 0:15:09and unconventional ingredients to elevate his dish to Olympic heights.
0:15:09 > 0:15:12- Mark is intrigued. - What seaweed are you using today?
0:15:12 > 0:15:15I'm using channel wrack, it's called.
0:15:15 > 0:15:19A lot of people think it's this disgusting weed in the beach,
0:15:19 > 0:15:22but it's actually a great flavour, a great product.
0:15:22 > 0:15:25The dish I'm doing today is going to complement it.
0:15:25 > 0:15:29- Mmm.- What do you think of that? - It's a nice texture, yeah.
0:15:29 > 0:15:32I think I've got to take risks. That's what all my dishes are about.
0:15:32 > 0:15:36It's easy to do safe food, but then you're not making it exciting.
0:15:36 > 0:15:39With my fish dish, I've pushed the boundaries.
0:15:39 > 0:15:42Despite this year's ground-breaking brief,
0:15:42 > 0:15:46Mark is using shop-bought mayonnaise to bind his crab cocktail.
0:15:46 > 0:15:49Yesterday, he lost points for serving cold meat with his starter.
0:15:49 > 0:15:52Is he about to make the same mistake again?
0:15:52 > 0:15:57The biggest fear I've got at the moment is a cold dish.
0:15:57 > 0:16:00And Jeremy's perception of that. Is he going to want hot crab?
0:16:00 > 0:16:03In my mind, the crab works fantastically well,
0:16:03 > 0:16:05but it's not up to me.
0:16:05 > 0:16:09- Mark.- Yes? - What is this you are doing?
0:16:09 > 0:16:11This is the cannelloni.
0:16:11 > 0:16:15So, instead of a pasta, we've got the crab mix,
0:16:15 > 0:16:18which is frozen on the outside and soft in the inside.
0:16:18 > 0:16:21We're wrapping it in a herb butter. Then we're trimming off.
0:16:21 > 0:16:24Oh, so the frozen exterior sets the butter
0:16:24 > 0:16:26and then you get to cut right through.
0:16:26 > 0:16:31Yeah. Then they'll just set in the fridge for half an hour, 40 minutes.
0:16:31 > 0:16:38Herby butter round cold crab, bought mayonnaise.
0:16:38 > 0:16:40I'm not quite sure where he's going with this.
0:16:40 > 0:16:45Possibly too modest to yesterday's too extravagant?
0:16:46 > 0:16:48The race to the finish has begun.
0:16:48 > 0:16:53So, Alan, you're up first for the fish course. Under pressure?
0:16:53 > 0:16:57That seven yesterday, you be careful, that'll go to your head.
0:16:57 > 0:17:00After a spoon of soft beetroot meringue,
0:17:00 > 0:17:04Alan adds the beetroot and apple balls followed by his mock caviar.
0:17:04 > 0:17:07Then, after plating the blackened mackerel fillets,
0:17:07 > 0:17:10he adds a scoop of horseradish ice cream.
0:17:10 > 0:17:13OK.
0:17:15 > 0:17:17It's got a bit of impact, I think you'll agree.
0:17:17 > 0:17:20It certainly has considerable presence.
0:17:20 > 0:17:24You've taken the health factor quite seriously in this brief, haven't you,
0:17:24 > 0:17:27for the Olympic, athletic prowess that you were required?
0:17:27 > 0:17:29It's no reason why it can't be nutritious and healthy.
0:17:29 > 0:17:33This will be light, elegant and refreshing. It should have different textures.
0:17:33 > 0:17:35- What's your response to this? - I'm slightly concerned now.
0:17:35 > 0:17:38Yeah, it's completely the opposite to mine.
0:17:38 > 0:17:42- Mine's very simple compared to this, so it'll be interesting eating it. - Bon appetit.
0:17:42 > 0:17:47Is Alan's flamboyant mackerel served with dessert-like ice cream,
0:17:47 > 0:17:50meringues and mock caviar a podium-worthy platter?
0:17:50 > 0:17:52Alan, your second bid for the gold.
0:17:52 > 0:17:58I'm working this out because there's a very jolly Smarties effect
0:17:58 > 0:18:04to this dish which belies very seriously cooked mackerel.
0:18:04 > 0:18:08He's smoked this mackerel, hasn't he? Or just chargrilled it?
0:18:08 > 0:18:12That fish is stunning. Absolutely stunning.
0:18:12 > 0:18:15So this is meringue, ice cream and mackerel.
0:18:15 > 0:18:17I don't imagine you've had that before.
0:18:17 > 0:18:22- You wouldn't need a crystal ball to assure yourself of that.- No.
0:18:22 > 0:18:26There's a lot of dessert going through his dishes, isn't there?
0:18:26 > 0:18:29Caviar's nice. In my mind, a little bit sweet.
0:18:29 > 0:18:32Taking the play on meringue and jelly and ice cream.
0:18:32 > 0:18:35Do you think that's going to get the judges' attention?
0:18:35 > 0:18:38I don't think with this dish you can do anything else
0:18:38 > 0:18:39but grab people's attention.
0:18:39 > 0:18:42Savoury ice cream, savoury meringue, savoury jelly.
0:18:42 > 0:18:44If that doesn't challenge your senses, what does?
0:18:46 > 0:18:51- Do you think you could do this for 100 people?- No. Definitely not.
0:18:51 > 0:18:54You could cook 50 portions at a time, no problem at all.
0:18:54 > 0:18:55I can be done.
0:18:55 > 0:18:59Do you think this dish will have 100 Olympians going, "wow"?
0:18:59 > 0:19:02It's going to polarise people, challenge people.
0:19:02 > 0:19:05If this doesn't push boundaries, what does?
0:19:07 > 0:19:10I think that went well. I'm really happy with the dish.
0:19:10 > 0:19:11Hopefully I pulled it off.
0:19:11 > 0:19:14I'm going to be reasonably nervous
0:19:14 > 0:19:16when I'm getting scored on this dish.
0:19:16 > 0:19:19Next up and desperate to claw back points,
0:19:19 > 0:19:23Mark places spoonfuls of brown crab meat into his bowls.
0:19:23 > 0:19:25Then it's a squeeze of the cauliflower custard.
0:19:25 > 0:19:28Right, Mark, what are you doing with this?
0:19:28 > 0:19:31I'm going to smoke the cauliflower custard,
0:19:31 > 0:19:34so as yet there's no smoke in the cauliflower custard.
0:19:34 > 0:19:39Mark lights his woodchip burner to infuse the cauliflower custard with whisky smoke.
0:19:39 > 0:19:42I think you've got to be careful with that, smoking the cauliflower.
0:19:42 > 0:19:46It could be a split second that could overpower the whole dish.
0:19:46 > 0:19:49He seals the bowl with conical lids filled with lettuce
0:19:49 > 0:19:54and cucumber salad and crab cannelloni topped with lemon caviar.
0:19:57 > 0:20:02- Look at that!- Simplicity. - Mark, gold medal dish?
0:20:02 > 0:20:05After yesterday, I just do not know.
0:20:05 > 0:20:08It's simple, it is pushing boundaries,
0:20:08 > 0:20:11there's some modern techniques, it's classical.
0:20:11 > 0:20:14- There's a little bit of wow factor there.- Colin, how are you feeling?
0:20:14 > 0:20:17- I'm feeling threatened. - Alan, what did you think?
0:20:17 > 0:20:20Love the presentation of it. Cracking looking dish.
0:20:20 > 0:20:22Come this way, Mark.
0:20:22 > 0:20:29Is Mark's crab cocktail ambitious enough for a dazzling Olympic feast?
0:20:29 > 0:20:34- Is this correct? I do that?- Yeah. Then you eat...- And then...
0:20:34 > 0:20:37One or the other, pour it in, totally up to you.
0:20:38 > 0:20:40I'll just do that then because I'm so greedy.
0:20:45 > 0:20:48- Clever that.- Yeah.
0:20:48 > 0:20:52I think to get a dish looking that simple isn't the easiest thing to do.
0:20:52 > 0:20:56And this smoked cauliflower...
0:20:56 > 0:20:59I don't think it's overpowering.
0:20:59 > 0:21:03- I think it works well. - Is this one of your star dishes?
0:21:03 > 0:21:06- I think this is one of my strongest dishes, to be honest.- Yeah?
0:21:06 > 0:21:09Purely because it's so simple.
0:21:09 > 0:21:11This is the smoked cauliflower custard.
0:21:11 > 0:21:13It's cracking that.
0:21:15 > 0:21:16Very good.
0:21:16 > 0:21:20Because of the seeming modesty to this dish, do you think the textures
0:21:20 > 0:21:26within the dish are enough to lift it above the normal crab mayonnaise?
0:21:26 > 0:21:29I think there is. You've got the crunchiness of the cucumber, the crunchiness
0:21:29 > 0:21:34of the lettuce, so there's enough texture elements there.
0:21:34 > 0:21:41- Cannelloni, the white crab cannelloni.- I'm not keen on that. - The butter?
0:21:41 > 0:21:45It's too cold. Butter coating your mouth with fat.
0:21:45 > 0:21:47Give me some crunch, get rid of the butter.
0:21:47 > 0:21:50Is there anything you would do to this to change it, possibly?
0:21:50 > 0:21:55- To change it?- Is this the dish you see going forward?- It is, yeah.
0:21:59 > 0:22:02Jeremy's just eaten my crab dish.
0:22:02 > 0:22:05Simple, tasty, a little bit of theatre.
0:22:05 > 0:22:07He's got to give me more than five for that.
0:22:07 > 0:22:09He's got to give me more than five.
0:22:11 > 0:22:15Back in the kitchen, Colin has carefully poached his squid ink blackened halibut
0:22:15 > 0:22:19and following Jeremy's criticisms of his portion size yesterday,
0:22:19 > 0:22:21he's making a crucial last-minute change.
0:22:21 > 0:22:24Well, well, well, Colin, what have you got there?
0:22:24 > 0:22:28- That's looking very interesting.- I'm taking the smart initiative, Alan.
0:22:28 > 0:22:31I've seen your dishes, very intricate, very small.
0:22:31 > 0:22:34I'm just going to cut this a bit smaller.
0:22:34 > 0:22:37I'm seeing Colin changing things at the last minute.
0:22:37 > 0:22:40That's a really dangerous thing to do because if he keeps changing stuff,
0:22:40 > 0:22:43he's going to start doubting his own ability to deliver.
0:22:43 > 0:22:47To his fish bowl, Colin adds shavings of white radish,
0:22:47 > 0:22:49the unusual channel wrack seaweed,
0:22:49 > 0:22:53his reduced portions of blackened halibut
0:22:53 > 0:22:56and a hand-dived scallop to crown it all off.
0:22:56 > 0:22:58Finally, he pours the celeriac broth into small jugs
0:22:58 > 0:23:01to be served at the table.
0:23:04 > 0:23:07- Is this your gold medal? - I hope so, yes.
0:23:07 > 0:23:08Once you open that dish,
0:23:08 > 0:23:12you're going to smell that lovely seaweed and ginger in there.
0:23:12 > 0:23:16And the little pillow of halibut in squid ink. Alan, what do you think?
0:23:16 > 0:23:20I love the presentation of it, it's cracking. Love it.
0:23:20 > 0:23:23Will Colin's blackened halibut fish bowl dish deliver
0:23:23 > 0:23:25breath-taking hits of flavour
0:23:25 > 0:23:28and reflect the ambitions of our world class Olympians?
0:23:28 > 0:23:32Just pour it all over, yeah.
0:23:32 > 0:23:34Is this the dish you started out to produce?
0:23:34 > 0:23:38I think so. You keep tweaking it and tweaking it.
0:23:38 > 0:23:40I think you've got to stop at some point.
0:23:40 > 0:23:45The flavours are all subtle. Um...
0:23:45 > 0:23:48I'm liking the textures.
0:23:48 > 0:23:53This is a much more modest dish in size than your starter with the...
0:23:53 > 0:23:56I think so. I took on board what you said.
0:23:56 > 0:23:58I think you have to. Constructive criticism.
0:24:00 > 0:24:03It's more about flavour than size.
0:24:03 > 0:24:05- Quite tricky to eat.- Yeah.
0:24:05 > 0:24:09Cooking of the ingredients is impeccable.
0:24:09 > 0:24:12- Squid ink on the fish is cracking. I like that.- Yeah.
0:24:12 > 0:24:19And this very curious method of coating the halibut in squid ink?
0:24:19 > 0:24:21I wanted you to see when you eat into the fish
0:24:21 > 0:24:23because I've painted it with the squid ink,
0:24:23 > 0:24:27when you cut in, there's the beautiful colour of the white fish.
0:24:27 > 0:24:32The flavours are great. It's seasoned properly, but where has he pushed it?
0:24:32 > 0:24:35I just wonder how you would feel if you didn't have that?
0:24:35 > 0:24:40- You've got a bowl of soup.- The judges are looking for originality.
0:24:40 > 0:24:43Do you think this dish has just that property?
0:24:43 > 0:24:47I think all the ingredients I've brought together in this little fish bowl,
0:24:47 > 0:24:50I think it is quite unique and quite ground-breaking.
0:24:50 > 0:24:51I like to think so.
0:24:51 > 0:24:53I'm very, very nervous about this score.
0:24:53 > 0:24:55It's going to be make or break I think.
0:24:57 > 0:24:59All three dishes tried and tested.
0:24:59 > 0:25:04There's nothing the chefs can do but anxiously await Jeremy's verdict.
0:25:04 > 0:25:08This dish is a pivotal point in the competition.
0:25:08 > 0:25:13If I have a low score tonight, I'm going to be rocked a little bit.
0:25:13 > 0:25:19It's important that I do pick up the points. I don't want to be behind.
0:25:19 > 0:25:22- I don't want to play catch-up. - It's being back at school, really.
0:25:22 > 0:25:26You know it's standing outside the headmaster's. It's... Very nervous, yeah.
0:25:26 > 0:25:30Yesterday, Alan and Colin were jostling for the lead with
0:25:30 > 0:25:35seven points apiece and Mark was limping behind on just five points.
0:25:35 > 0:25:38Will today see a new victor on the scoreboard?
0:25:45 > 0:25:50We'll start with Alan. Your mackerel, beetroot and horseradish and apple.
0:25:50 > 0:25:52I cannot fault the execution.
0:25:52 > 0:25:56I don't know anyone here who could have said they'd seen anything quite like it before.
0:25:56 > 0:25:58A Willy Wonka-like delight of a dish.
0:25:58 > 0:26:01I have got to ask - can you deliver that for 100 at a banquet?
0:26:03 > 0:26:09Mark, your crab cannelloni with smoked cauliflower custard.
0:26:09 > 0:26:12A lovely, really exciting idea.
0:26:12 > 0:26:15I can see how you planned to do something different.
0:26:15 > 0:26:18Then this curious choice of bought mayonnaise over homemade
0:26:18 > 0:26:20which I find puzzling.
0:26:20 > 0:26:25- All right, OK.- I can't quite get my head round that one.- OK.
0:26:25 > 0:26:29But overall impression at the end of it was it was a very delightful,
0:26:29 > 0:26:31but very modest crab cocktail.
0:26:34 > 0:26:37And then, Colin, your fish bowl.
0:26:37 > 0:26:40Poached halibut, again a very lovely idea.
0:26:40 > 0:26:44I think each part beautifully executed.
0:26:44 > 0:26:47Then this curious thing, a celeriac broth.
0:26:47 > 0:26:51Not made with fish stock, but boiled with the scallops
0:26:51 > 0:26:56to go slightly murky to be poured over rather coarsely chopped seaweed.
0:26:56 > 0:26:59It didn't quite come together.
0:27:02 > 0:27:04Mark, your crab cannelloni,
0:27:04 > 0:27:07I'll award you six for that.
0:27:11 > 0:27:12Colin, your fish bowl...
0:27:14 > 0:27:18I'm going to award you also six out of ten.
0:27:22 > 0:27:27Alan, an incredibly bold, startlingly innovative move.
0:27:29 > 0:27:31I'd like to award you eight points out of ten.
0:27:33 > 0:27:35- All right. Congratulations again. - Cheers, mate.
0:27:38 > 0:27:43So, after day two, Alan's edging ahead with an overall score of 15.
0:27:43 > 0:27:46Colin's hot on his heels with 13 and Mark's still trailing with 11.
0:27:48 > 0:27:52Disappointed again. Scored quite low.
0:27:52 > 0:27:55I knew coming in that I was up against tough competition.
0:27:55 > 0:27:57I need to just come back and get on with it.
0:27:57 > 0:27:59I'm not satisfied with eight.
0:27:59 > 0:28:00I'll only be satisfied
0:28:00 > 0:28:04when I'm at the final banquet cooking for the Olympic athletes.
0:28:04 > 0:28:08It's only one point less than what I got for my starter,
0:28:08 > 0:28:10so let's crack on and get on with the main course.
0:28:10 > 0:28:13Tomorrow, it is the main course.
0:28:13 > 0:28:15The pressure's on because there's only two points in it now.
0:28:15 > 0:28:17This is where it all goes off.
0:28:17 > 0:28:20And the front runner has two determined rivals.
0:28:20 > 0:28:24They're young pretenders snapping at your heels.
0:28:24 > 0:28:26Colin and Mark are hungry for points.
0:28:26 > 0:28:31- Is this the two points that's going to overstep me?- To be honest, I'm hoping it'll be an extra three.
0:28:31 > 0:28:33Oh, you... Fire!
0:28:39 > 0:28:43Subtitles by Red Bee Media Ltd