0:00:02 > 0:00:04It's the most important dish.
0:00:04 > 0:00:06The main course,
0:00:06 > 0:00:11which can make or break even the most experienced chefs.
0:00:11 > 0:00:13Is this the dish that goes through?
0:00:13 > 0:00:15There was a lack of content. Shame.
0:00:15 > 0:00:20Has this got the finesse to take it to the Olympic banquet?
0:00:23 > 0:00:26Tonight, three of the UK's finest chefs,
0:00:26 > 0:00:28hailing from London and the South East,
0:00:28 > 0:00:31are under intense pressure to deliver.
0:00:31 > 0:00:33(BLEEP)
0:00:33 > 0:00:36Award-winning Jason Atherton is pushing them to their limit.
0:00:36 > 0:00:38Why are you cooking these in a bag?
0:00:38 > 0:00:41Have you started the jelly process already?
0:00:41 > 0:00:45This whole dish could fall or die by the rissole.
0:00:45 > 0:00:47And it's not just Jason who's being critical.
0:00:47 > 0:00:51- I'm getting more frogspawn than egg yolk. I've got to be honest. - HE LAUGHS
0:00:51 > 0:00:53And the competition starts to take its toll
0:00:53 > 0:00:55on culinary giant, Phil Howard.
0:00:55 > 0:00:57Oh, you (BLEEP).
0:01:09 > 0:01:11In this year of the 2012 Olympic Games,
0:01:11 > 0:01:15our chefs are taking inspiration from our world-class athletes.
0:01:15 > 0:01:18I think this is pushing your boundaries to that absolute limit.
0:01:18 > 0:01:20Woo-hoo-hoo!
0:01:20 > 0:01:23In their bid to strike culinary gold,
0:01:23 > 0:01:25worthy of our sporting legends.
0:01:25 > 0:01:28You want to absolutely deliver your absolute maximum.
0:01:28 > 0:01:30Huh-uh!
0:01:30 > 0:01:32Oh, look at that! It's huge!
0:01:32 > 0:01:36Judging them is a Michelin-starred champion of the competition,
0:01:36 > 0:01:38who's looking for Olympic perfection.
0:01:38 > 0:01:41It's Jason Atherton.
0:01:41 > 0:01:44This is the main course. The main event.
0:01:44 > 0:01:47This is like being at the Olympics in the 100m sprint.
0:01:47 > 0:01:49I want a dish at this banquet where people go,
0:01:49 > 0:01:53'"Wow, I've never seen anything like that, and I never, ever will again."
0:01:53 > 0:01:56With only three points between them,
0:01:56 > 0:01:59all three chefs are still firmly in the race.
0:01:59 > 0:02:02How are we feeling now, with the scores?
0:02:02 > 0:02:05Obviously, me, I'm trailing the pair of you.
0:02:05 > 0:02:07I can still do it today. Yeah.
0:02:07 > 0:02:10I'm quietly pleased where I am, I have to say. Of course.
0:02:10 > 0:02:13But I think the competition is still on.
0:02:18 > 0:02:21Leading the pack is the celebrated Phil Howard.
0:02:21 > 0:02:24He's held two Michelin stars for 14 years,
0:02:24 > 0:02:28and is confident he'll take gold this week.
0:02:28 > 0:02:30The other two are going to be chasing hard from behind.
0:02:30 > 0:02:32But I'm very confident I'm going to go through
0:02:32 > 0:02:33to the end of this week,
0:02:33 > 0:02:35and I can see my four courses at the banquet.
0:02:35 > 0:02:37I want to win.
0:02:38 > 0:02:40- I'll see you in there. - Good luck, mate.
0:02:43 > 0:02:46- Mr Howard. Big box of ingredients this morning.- Yeah.
0:02:46 > 0:02:51So we've got spring lamb, spring vegetables, and mint sauce.
0:02:51 > 0:02:52Do you want to talk me through it?
0:02:52 > 0:02:55Yeah. We're doing lamb, and I'm going to basically
0:02:55 > 0:02:56cook that actually on the bone.
0:02:56 > 0:02:59Take the little bits of webbing out between the rib bones
0:02:59 > 0:03:01and make them into a little take on a pie.
0:03:01 > 0:03:02It's not a pastry-based pie,
0:03:02 > 0:03:04it's more of a spring roll kind of nature.
0:03:04 > 0:03:07And then I'm doing a slight take on mint sauce.
0:03:07 > 0:03:09Going to make a liquid mint sauce, set it with gelatine,
0:03:09 > 0:03:13encase it in a sphere and get this beautiful sweet and sour mint sauce.
0:03:13 > 0:03:17Egg yolk-like jelly on the plate.
0:03:17 > 0:03:19A little bit out of your comfort zone.
0:03:19 > 0:03:21A little bit out of our comfort zone, but there we go.
0:03:21 > 0:03:22That fits the brief.
0:03:22 > 0:03:24OK. And why do you think this dish is THE dish
0:03:24 > 0:03:26that should be at the Olympic banquet?
0:03:26 > 0:03:28It's inventive, it's sharp.
0:03:28 > 0:03:32I think this dish, perhaps more than any of the others,
0:03:32 > 0:03:35fits the brief the best.
0:03:35 > 0:03:40Can Phil transform classic lamb and mint sauce into an Olympian dish?
0:03:40 > 0:03:42Or is he playing it too safe?
0:03:42 > 0:03:45Phil's doing something very traditional.
0:03:45 > 0:03:46Lamb and mint sauce.
0:03:46 > 0:03:48Nothing ground-breaking there.
0:03:48 > 0:03:51The only thing Phil's got going for him on this dish is the mint jelly.
0:03:51 > 0:03:56If he doesn't pull that off, this dish will fall flat on its face.
0:03:56 > 0:03:59Hot on his heels is maverick chef, Marcus McGuinness,
0:03:59 > 0:04:03whose radical approach to cooking has made him a real contender.
0:04:03 > 0:04:06The scores obviously this week have given me justification
0:04:06 > 0:04:08for this style of food that I'm doing this year.
0:04:08 > 0:04:11So, yeah, I have got a lot of confidence.
0:04:12 > 0:04:14- Hi, Marcus.- Good morning.
0:04:14 > 0:04:17A very unusual box of ingredients. What's your dish?
0:04:17 > 0:04:20Blade of beef cooked in hay,
0:04:20 > 0:04:23with beetroots, braised tendons,
0:04:23 > 0:04:25and I'm going to do a horseradish and buttermilk gel.
0:04:25 > 0:04:28OK. Do you want to talk me through the ingredients?
0:04:28 > 0:04:30Yeah, I've got a nice blade of beef here.
0:04:30 > 0:04:32Which takes a lot of skill for a chef to cook.
0:04:32 > 0:04:35- Yes.- Very easy doing fillet and stuff like that.
0:04:35 > 0:04:37- Yeah.- And what are you going to do with that?
0:04:37 > 0:04:40Strip it all down, roll it up,
0:04:40 > 0:04:42and then cook it in hay and roast it afterwards.
0:04:42 > 0:04:45What sort of flavouring will that give to the beef?
0:04:45 > 0:04:48It brings a lovely sort of smokiness, like a grassiness.
0:04:48 > 0:04:50It's a really interesting flavour.
0:04:50 > 0:04:52I see some anchovies in there.
0:04:52 > 0:04:55Smoked anchovies, I'm going to pair with the tendons later on.
0:04:55 > 0:04:57I don't think these have been used on Great British Menu.
0:04:57 > 0:04:59I doubt it very much!
0:04:59 > 0:05:02These are going to be braised for a very long time,
0:05:02 > 0:05:03so they completely melt down.
0:05:03 > 0:05:05In what style are you going to make those?
0:05:05 > 0:05:08- I'm going to turn it all into a little crispy fritter.- OK.
0:05:08 > 0:05:10Have you stretched yourself as a professional chef
0:05:10 > 0:05:12to make this a ground-breaking dish?
0:05:12 > 0:05:14The toasted hay is going to bring something
0:05:14 > 0:05:16really different, really interesting.
0:05:16 > 0:05:19And, yeah, braised beef tendons is definitely, you know,
0:05:19 > 0:05:21I think, a step out there.
0:05:21 > 0:05:26Marcus is determined to push culinary boundaries to the max,
0:05:26 > 0:05:29with a Great British Menu first, beef tendons.
0:05:29 > 0:05:33Are they a stroke of genius, or culinary madness?
0:05:33 > 0:05:36His box of ingredients was very inspired.
0:05:36 > 0:05:38A lot of unusual techniques going on there.
0:05:38 > 0:05:40He's cooking with beef tendons.
0:05:40 > 0:05:42If he doesn't braise those to perfection,
0:05:42 > 0:05:44it's just a mouthful of sinew.
0:05:44 > 0:05:47He's really set himself a big challenge to make this dish
0:05:47 > 0:05:48the number ten dish.
0:05:48 > 0:05:51Last into the ring is Graham Garrett.
0:05:51 > 0:05:56Currently trailing in third, he's yet to light his Olympic torch.
0:05:56 > 0:05:58But he's not giving up without a fight.
0:05:58 > 0:06:01I've got a bit of catching up to do, but I'm always ready for a battle.
0:06:04 > 0:06:06- Good morning, Graham.- Morning, Jason.
0:06:06 > 0:06:08Third and final box. What have you got?
0:06:08 > 0:06:13It's slow-cooked lamb shoulder, a spiced breast rissole,
0:06:13 > 0:06:14lamb bacon, and marsh vegetables.
0:06:14 > 0:06:18OK, great. Do you want to show me the lamb?
0:06:18 > 0:06:19I'm using shoulder, roll it up,
0:06:19 > 0:06:23set that with a little bit of meat glue, and slow cook the shoulder.
0:06:23 > 0:06:24I'm doing the breast two ways.
0:06:24 > 0:06:26I'm going to layer the breasts up, spice them
0:06:26 > 0:06:28in a little bit of ras el hanout.
0:06:28 > 0:06:30- Which is a Moroccan spice?- Yeah.
0:06:30 > 0:06:32Almost cure it down with the spice, sort of like bacon.
0:06:32 > 0:06:35- So you're turning that into like a lamb bacon?- Exactly.
0:06:35 > 0:06:37And cut that into rashers.
0:06:37 > 0:06:41The trim from the breast I'm going to kind of braise down,
0:06:41 > 0:06:43breadcrumb it, pan-fry it.
0:06:43 > 0:06:46- Right.- So you've got the three different elements of the lamb.
0:06:46 > 0:06:49- Great.- The marsh vegetables, things like samphire,
0:06:49 > 0:06:52and a little bit of sea purslane.
0:06:52 > 0:06:54Then I'm going to make a broth out of the lamb bones.
0:06:54 > 0:06:55Serve that like a tea.
0:06:55 > 0:07:00I'm going to pour that over mint and infuse the mint into the broth.
0:07:00 > 0:07:01What's ground-breaking about this dish?
0:07:01 > 0:07:04I think I've stretched myself in, well, firstly,
0:07:04 > 0:07:06it's challenging to use
0:07:06 > 0:07:08the lesser cuts, and to get something out of them.
0:07:08 > 0:07:13Making the rashers of bacon out of the lamb breast is quite different.
0:07:13 > 0:07:17And I'm hoping that you're going to agree with that one.
0:07:17 > 0:07:19Graham's out to claw back vital points
0:07:19 > 0:07:22with his trio of lamb, featuring tricky lamb bacon
0:07:22 > 0:07:23and Moroccan spices.
0:07:23 > 0:07:25Can he deliver a knockout dish?
0:07:25 > 0:07:27I've never seen lamb bacon before,
0:07:27 > 0:07:29so that's something I'm excited about.
0:07:29 > 0:07:31He is also using a lot of spices.
0:07:31 > 0:07:33Ras el hanout is a very, very powerful spice.
0:07:33 > 0:07:38In the wrong hands, potentially, this dish could completely fall apart.
0:07:38 > 0:07:40This region has delivered the winning main course
0:07:40 > 0:07:42for two years running.
0:07:42 > 0:07:45And Jason doesn't want the baton dropped now.
0:07:45 > 0:07:48London and the South East, this is our strongest course.
0:07:48 > 0:07:49I'm looking for that ten.
0:07:49 > 0:07:52I'm looking for that Titan dish that can go to the Olympics.
0:07:52 > 0:07:55So all I can say, guys, is good luck.
0:07:55 > 0:07:57I'm looking forward to tasting all the dishes. Thank you.
0:08:03 > 0:08:06All three chefs are quick off the blocks.
0:08:06 > 0:08:08Marcus trims his blade of beef.
0:08:08 > 0:08:10Phil starts on his rack of lamb,
0:08:10 > 0:08:14and Graham gets to work on his lamb shoulder.
0:08:14 > 0:08:18With ground to make up, he wastes no time in baiting his closest rival.
0:08:18 > 0:08:22Marcus, your beef dish today sounds fairly normal, you know, for you.
0:08:22 > 0:08:24You're not going to put anything weird with it?
0:08:24 > 0:08:28Not got any elderflowers today, or peaches, strawberries, nothing?
0:08:28 > 0:08:31No, no, no. Nothing too crazy today.
0:08:31 > 0:08:33Why are you suddenly going all classic on us?
0:08:33 > 0:08:35I wouldn't say it's particularly classic.
0:08:35 > 0:08:37Beef and anchovies is fairly classic.
0:08:39 > 0:08:43Determined to score a advantage, Graham steams ahead.
0:08:43 > 0:08:46He starts the spiced lamb for his rissoles,
0:08:46 > 0:08:50makes his broth, and gets to work on his lamb bacon,
0:08:50 > 0:08:52before sizing up his other competition, Phil.
0:08:52 > 0:08:55So Phil, anything different or a bit wacky or ground-breaking
0:08:55 > 0:08:57you're going for today?
0:08:57 > 0:09:01Or anything you might have picked up on a trip anywhere, or anything?
0:09:01 > 0:09:05Er, yeah. There's a little bit of that there. A little bit of that.
0:09:05 > 0:09:08Basically I've got the lamb and mint,
0:09:08 > 0:09:10and little spherical mint jellies,
0:09:10 > 0:09:12and setting a slightly thickened vegetable stock
0:09:12 > 0:09:14frozen into little half spheres
0:09:14 > 0:09:17and then dipped another gel and then allowed to thaw.
0:09:17 > 0:09:20You end up with a thin membrane encased in sweet-and-sour mint jellies.
0:09:20 > 0:09:24Quite inventive, so I think it's fitting the brief.
0:09:24 > 0:09:26Phil's relying on innovative cooking techniques
0:09:26 > 0:09:29to take classic flavours to awe-inspiring heights.
0:09:29 > 0:09:31Graham, on the other hand,
0:09:31 > 0:09:33is going all out with his inventive lamb bacon.
0:09:33 > 0:09:35Jason wants to know more.
0:09:35 > 0:09:38Graham, the lamb bacon is something I'm particularly interested in.
0:09:38 > 0:09:41Would you run me through what you're doing here?
0:09:41 > 0:09:44Bone the breasts out, trim them up. You stick that together.
0:09:44 > 0:09:47Then quite a bit of salt so it cures it like bacon,
0:09:47 > 0:09:49with the ras el hanout.
0:09:49 > 0:09:51- And then you pan fry it like normal bacon?- Yeah.- OK.
0:09:51 > 0:09:55Graham's doing lamb bacon. Potentially, this is ground-breaking.
0:09:55 > 0:09:59If it doesn't taste great, and actually resemble bacon
0:09:59 > 0:10:00in any way shape or form,
0:10:00 > 0:10:02the whole dish will fall by the wayside.
0:10:04 > 0:10:07He's been poking around the bacon a little bit there.
0:10:07 > 0:10:09He seems quite interested. I'm hoping I get a point for that.
0:10:12 > 0:10:16Marcus is also cooking a tricky cut, blade of beef.
0:10:16 > 0:10:18He's toasted his hay, wrapped it round the meat,
0:10:18 > 0:10:20and placed it in the water bath to cook.
0:10:20 > 0:10:23He's using a similar technique for his beetroot,
0:10:23 > 0:10:24which has caught Jason's eye.
0:10:24 > 0:10:28- Why are you cooking these in a bag? - It helps preserve the flavour.
0:10:28 > 0:10:31A little bit of butter, some salt, so all the flavour's...
0:10:31 > 0:10:32- Retained inside them?- Exactly.
0:10:32 > 0:10:35And then the blade of beef. Is that a difficult thing to cook?
0:10:35 > 0:10:37It really needs to be spot-on.
0:10:37 > 0:10:40Over, it's horrible. Under, it's tough, it's chewy.
0:10:40 > 0:10:43Is that going to be a sauce element to the dish?
0:10:43 > 0:10:47I've got some toasted hay oil, and I've got a beetroot and hay juice.
0:10:47 > 0:10:50- OK.- Just to finish it all off. - Interesting.
0:10:50 > 0:10:53Marcus is cooking blade of beef.
0:10:53 > 0:10:55This a very tricky cut of meat.
0:10:55 > 0:10:58It goes dry in an instant.
0:10:58 > 0:11:00He has to make sure that this is cooked to perfection.
0:11:00 > 0:11:05If it's not, toasted hay oil will not be enough to pull this dish through.
0:11:05 > 0:11:07Across the kitchen,
0:11:07 > 0:11:11Phil's got his hands full in his bid to deliver a ground-breaking dish.
0:11:11 > 0:11:15He's used thin strands of potato to encase his lamb pie,
0:11:15 > 0:11:18and strained a parsley reduction for his mash.
0:11:18 > 0:11:20But it's his new technique for mint sauce jellies
0:11:20 > 0:11:22which Jason is keeping an eye on.
0:11:22 > 0:11:24All going well so far?
0:11:24 > 0:11:28Um, well, you know, jellies are always...until they're set,
0:11:28 > 0:11:30they're never quite right.
0:11:30 > 0:11:34- Have you started the jelly process already?- That's the mint infusion.
0:11:34 > 0:11:35The vinegar, sugar, lots of mint.
0:11:35 > 0:11:37It'll set pretty much instantly,
0:11:37 > 0:11:39and the spheres then just sink to the bottom.
0:11:39 > 0:11:40They'll pass them off.
0:11:40 > 0:11:42Going to mix the jellies with some little peas.
0:11:42 > 0:11:45Going to pop them into these little moulds and the theory goes...
0:11:45 > 0:11:47- They're ready to use. - ..ready to go.
0:11:47 > 0:11:50Jellies, for me, are a dish that is slightly out of my comfort zone.
0:11:50 > 0:11:53Until they are complete, they're a worry.
0:11:53 > 0:11:56Phil's doing a new technique with mint jelly.
0:11:56 > 0:11:59All the rest of the dish is pretty simple.
0:11:59 > 0:12:01So the whole dish really is relying
0:12:01 > 0:12:05on the mint jelly to take this to a whole different level.
0:12:05 > 0:12:07I'm interested to see if Phil pulls it off.
0:12:07 > 0:12:11Cos if he don't, maybe that could be the thing that lets the dish down.
0:12:11 > 0:12:14A force to be reckoned with in the restaurant world,
0:12:14 > 0:12:15this is the first time
0:12:15 > 0:12:18Phil's put his neck on the line in a cooking competition.
0:12:18 > 0:12:22Determined to keep his formidable reputation intact,
0:12:22 > 0:12:25he went to Norman Park Athletics Track in Kent
0:12:25 > 0:12:26to seek advice from
0:12:26 > 0:12:29former javelin world record holder, Steve Backley.
0:12:29 > 0:12:32Steve is somebody who has been the best in the world.
0:12:32 > 0:12:34And I want to get some inspiration
0:12:34 > 0:12:36from someone who has achieved that kind of status.
0:12:36 > 0:12:41As a three-time Olympic medallist, Steve knows what it takes to win.
0:12:41 > 0:12:43- Hi, Phil.- Hi, Steve. You good? - How are you?- Very good.
0:12:43 > 0:12:46You're built like a javelin thrower. That's a good start.
0:12:46 > 0:12:49Well, let's hope we can finally put it some good use.
0:12:49 > 0:12:50It's about exploring our potential.
0:12:50 > 0:12:53I think that's what the Olympics does to people.
0:12:53 > 0:12:56It challenges you to find out where your boundaries are,
0:12:56 > 0:12:58and whenever you get to, forget the opposition.
0:12:58 > 0:13:01- Control the controllable.- Yeah, yeah.
0:13:01 > 0:13:03You know? Get stuck into that bubble.
0:13:03 > 0:13:06- You're going to have to do that for this competition.- Absolutely.
0:13:06 > 0:13:09Time to put Steve's advice to the test on the javelin field.
0:13:11 > 0:13:12OK. OK.
0:13:14 > 0:13:17- OK, OK.- There's a first for everything!
0:13:17 > 0:13:18That's all right!
0:13:18 > 0:13:21Take the javelin back, turn side-on.
0:13:21 > 0:13:22- OK.- Uh!
0:13:22 > 0:13:25The key, really, is just to give it absolutely everything.
0:13:25 > 0:13:28You're in the kitchen, it's all kicking off,
0:13:28 > 0:13:31and you want absolutely deliver your absolute maximum.
0:13:31 > 0:13:33Whatever it is that comes from inside.
0:13:33 > 0:13:34OK, you're on! You're on!
0:13:38 > 0:13:40Aurgh!
0:13:40 > 0:13:43Oh, look at that! It's huge!
0:13:43 > 0:13:46Your best throw, you just seemed to forget everything,
0:13:46 > 0:13:48and trust yourself, and go for it.
0:13:48 > 0:13:51And actually, when you said, "Just give it everything you've got,"
0:13:51 > 0:13:52that was the most helpful bit.
0:13:52 > 0:13:54Back to the frying pans for me!
0:13:55 > 0:14:00Phil's keen to show where he really excels - in the kitchen.
0:14:00 > 0:14:03So it's back to Steve's to cook up the lamb for his main course.
0:14:03 > 0:14:06- Fantastic!- That is, kind of exactly how you want it.
0:14:06 > 0:14:07Bon appetit!
0:14:07 > 0:14:10I've got to say, Phil, that is a lot better than your javelin throwing.
0:14:10 > 0:14:12Mmm!
0:14:12 > 0:14:14THEY LAUGH
0:14:14 > 0:14:16- Thanks.- And thanks for today, Steve. - Pleasure.
0:14:19 > 0:14:21Graham's strained his broth,
0:14:21 > 0:14:24and he's taken the lamb bacon out of the water bath.
0:14:24 > 0:14:27With so many elements to juggle, he's taken a short cut
0:14:27 > 0:14:30and cooked the meat for his rissoles in a pressure cooker.
0:14:30 > 0:14:33But he won't know if it's worked until it's ready to open.
0:14:33 > 0:14:35Is this a dangerous move?
0:14:35 > 0:14:37- How are we going?- Yeah, good. Good.
0:14:37 > 0:14:40Just still waiting on the pressure cooker to cool down,
0:14:40 > 0:14:42and I'm going to make the rissole.
0:14:42 > 0:14:44If it's not tender enough, what's the back-up plan?
0:14:44 > 0:14:47The back-up plan, well, I'd have to get it back on
0:14:47 > 0:14:50and try and get it cooked out a bit more.
0:14:50 > 0:14:52- But time's running away, so...- OK.
0:14:53 > 0:14:56If he doesn't get tenderness right, and he has to reheat it
0:14:56 > 0:15:01like he told me, lamb breast could go stringy and tough.
0:15:01 > 0:15:03This whole dish could fall or die by the rissole.
0:15:06 > 0:15:09Marcus is also at a crucial point with his beef tendons,
0:15:09 > 0:15:12which must be cooked to perfection.
0:15:12 > 0:15:15I'm interested in these tendons. You want to talk me through it?
0:15:15 > 0:15:17They're really soft and yielding now.
0:15:17 > 0:15:19They're topped with smoked anchovy.
0:15:19 > 0:15:22And then what I'm going to do is roll it in flour,
0:15:22 > 0:15:24dip it in tempura batter, and deep fry
0:15:24 > 0:15:26till they're light, puffy, and crispy.
0:15:26 > 0:15:29- This is something you've practised? - Not really, to be honest.
0:15:29 > 0:15:30So this is brand new?
0:15:30 > 0:15:34- You're going out on a bit of a limb to do this?- Absolutely.
0:15:34 > 0:15:39So Marcus is risking his dish with untested tendon fritters.
0:15:39 > 0:15:40Will it pay off?
0:15:40 > 0:15:43He's really set himself a big challenge.
0:15:43 > 0:15:46He doesn't have the time to make ANY mistakes.
0:15:47 > 0:15:52Marcus isn't the only one taking a gamble.
0:15:52 > 0:15:54Phil's also using an unfamiliar technique
0:15:54 > 0:15:56for his innovative mint jellies.
0:15:56 > 0:15:59And, as plate-up fast approaches, disaster strikes.
0:15:59 > 0:16:02Oh, you (BLEEP).
0:16:08 > 0:16:10Phil's just had a little mishap with his jelly.
0:16:10 > 0:16:12He's left it in the oven too long.
0:16:12 > 0:16:14So instead of staying sort of whole,
0:16:14 > 0:16:15it's just started to melt.
0:16:15 > 0:16:19With no time to make new jellies, is it all over for Phil?
0:16:19 > 0:16:24He charges on regardless, frying the potato and lamb pie,
0:16:24 > 0:16:26and taking the lamb loin off the rack.
0:16:26 > 0:16:28He plates his blanched nettles,
0:16:28 > 0:16:30followed by the pie and parsley mash.
0:16:30 > 0:16:33Finally he tops the loin with the collapsed pea and mint jelly,
0:16:33 > 0:16:36and can only hope that it hasn't ruined the dish.
0:16:38 > 0:16:40- Happy?- So-so.
0:16:40 > 0:16:43The bottom line, the dish will be lovely to eat,
0:16:43 > 0:16:45but the jelly I put back into the oven to warm,
0:16:45 > 0:16:46and forgot about them.
0:16:46 > 0:16:49- So they melted.- Right. - So that's disappointing.
0:16:52 > 0:16:56Has Phil managed to elevate traditional lamb and mint sauce
0:16:56 > 0:16:58to new heights, despite his jelly fiasco?
0:16:58 > 0:17:00The lamb, you cooked it a bit medium?
0:17:00 > 0:17:05I like it to be firm, rather than soft and flowing.
0:17:05 > 0:17:07I'd do it, personally, more medium rare.
0:17:07 > 0:17:10The flavour's different. It's stunning lamb.
0:17:10 > 0:17:12Cooked lovely, I think.
0:17:12 > 0:17:13The jelly. Are you happy with the texture?
0:17:13 > 0:17:15Yes. You can get the flavour from them.
0:17:15 > 0:17:18It's a structural issue we've got here.
0:17:20 > 0:17:23Texturally, I mean, he was talking about egg yolk...
0:17:23 > 0:17:27It's lost. It's lost the texture Phil was after.
0:17:27 > 0:17:29I'm getting more frogspawn than egg yolk,
0:17:29 > 0:17:31I've got to be honest with you!
0:17:31 > 0:17:32This is the pie bit.
0:17:32 > 0:17:35Happy you've got the balance of potato and braised meat?
0:17:35 > 0:17:36Yeah.
0:17:38 > 0:17:41- And he has got a bit of the liquor flavour in the old mash there.- Yeah!
0:17:41 > 0:17:43That's lovely.
0:17:43 > 0:17:46It tastes lovely. Is that a pie?
0:17:46 > 0:17:47Would you call that a pie?
0:17:47 > 0:17:49And the overall textures on the plate?
0:17:49 > 0:17:52The flaw for me is the jelly.
0:17:52 > 0:17:54It doesn't kill the dish, but the fact that
0:17:54 > 0:17:57I intended to do something and failed is significant, I think.
0:17:57 > 0:17:59Yeah.
0:18:00 > 0:18:03Surprising, challenging to people? What do you think?
0:18:03 > 0:18:04It's lamb and mint.
0:18:04 > 0:18:08However nice it is, it's still lamb and mint.
0:18:08 > 0:18:11Anything you'd want to change? Obviously I know about the jelly.
0:18:11 > 0:18:14Yeah, other than that, I'm a happy man. I'm a happy man.
0:18:19 > 0:18:21Oof, that was a bit of work! I've earned my crust there!
0:18:21 > 0:18:24Erm...frustrating.
0:18:24 > 0:18:26A bit frustrating.
0:18:27 > 0:18:29Back to Marcus.
0:18:29 > 0:18:32His blade of beef is cooked and he's removed the hay.
0:18:32 > 0:18:35Has he managed to cook this tricky cut to perfection?
0:18:35 > 0:18:37And that just cooked in a water bath for how long?
0:18:37 > 0:18:40Erm, approximately about half an hour.
0:18:40 > 0:18:43- For half an hour? - Yeah, give or take. Yeah.
0:18:43 > 0:18:46- And you're confident that'll be tender?- Absolutely.
0:18:46 > 0:18:47Really interested to see that.
0:18:47 > 0:18:51Jason doesn't seem convinced by quick-cook blade of beef,
0:18:51 > 0:18:54but Marcus is standing by his tricky choice.
0:18:54 > 0:18:57The way I'm cooking it, it's going to be like a steak.
0:18:57 > 0:18:59It has a little bit more texture, because it's blade.
0:18:59 > 0:19:00It's from the shoulder blade.
0:19:00 > 0:19:03But it should be a really tasty piece of beef.
0:19:03 > 0:19:05It's the moment of truth, as Marcus is next to the pass.
0:19:05 > 0:19:08He fries his tendon and anchovy fritters
0:19:08 > 0:19:11before plating beetroot powder, jelly,
0:19:11 > 0:19:13and three types of fresh beetroot.
0:19:13 > 0:19:17He carves his beef, and finishes with the unusual tendon fritters.
0:19:19 > 0:19:21Right, there we go.
0:19:21 > 0:19:24Marcus, do you believe that this is an Olympian dish
0:19:24 > 0:19:27- that belongs on an Olympian feast? - I think, flavour-wise, it delivers.
0:19:27 > 0:19:29I think it'll go down well as a main course.
0:19:29 > 0:19:32Marcus, do you want to grab one? Let's go do the tasting.
0:19:34 > 0:19:36Has Marcus' risky technique
0:19:36 > 0:19:41for cooking a famously tough cut of beef worked?
0:19:43 > 0:19:45Happy with the texture of that?
0:19:45 > 0:19:48It could be a little bit softer, to be honest.
0:19:48 > 0:19:51I think the beef itself just needs a bit more hanging.
0:19:52 > 0:19:55I'm finding it a little bit too chewy.
0:19:55 > 0:19:58And I'm not sure even really delivers that much
0:19:58 > 0:20:00on flavour, for me, as a piece of meat.
0:20:00 > 0:20:03I'm not convinced he got the best out of that cut of meat.
0:20:03 > 0:20:05Are you happy the hay added the right amount of smokiness?
0:20:05 > 0:20:07Is that what you wanted?
0:20:07 > 0:20:11It brings out sort of lovely, smoky, toasted grassy flavour to it.
0:20:11 > 0:20:13I mean, I find it delicious.
0:20:13 > 0:20:15It's very there, the hay.
0:20:15 > 0:20:20It does give it this farmyard flavour.
0:20:20 > 0:20:22And you're picking bits out your teeth as well,
0:20:22 > 0:20:25which is...I don't know if that's a good thing.
0:20:25 > 0:20:27And obviously the tendons.
0:20:27 > 0:20:29What sort of flavour are we looking for for that?
0:20:29 > 0:20:31They don't have so much of a flavour.
0:20:31 > 0:20:33It's more of a textural thing, you know.
0:20:33 > 0:20:35It's like the lovely braised cartilage you have,
0:20:35 > 0:20:38erm...have in a stew.
0:20:38 > 0:20:41This is a little crisp garnish that's delicious,
0:20:41 > 0:20:43but it doesn't enrich the whole dish.
0:20:43 > 0:20:46The overall texture of the plate, are you happy with that?
0:20:46 > 0:20:50Everything bar the beef, I'm happy with.
0:20:50 > 0:20:53So, really, we were both quite excited by this dish
0:20:53 > 0:20:55- when we read it.- Yeah, I was.
0:20:55 > 0:20:57- And it's kind of failed to deliver, hasn't it?- Yes.
0:20:58 > 0:21:03Well, I wouldn't say I'm completely happy with that tasting with Jason.
0:21:03 > 0:21:06The beef still had a little bit too much texture for my liking.
0:21:06 > 0:21:09So, yeah, mixed feelings at the moment.
0:21:11 > 0:21:15So Graham might be able to steal the lead on the home straight.
0:21:15 > 0:21:19Can he take advantage of the other chefs' mistakes?
0:21:19 > 0:21:20Despite his concerns,
0:21:20 > 0:21:23his daring move of pressure cooking the rissole meat has worked.
0:21:23 > 0:21:27He coats the cooled and cubed rissole mix in breadcrumbs,
0:21:27 > 0:21:29before frying with the rashers of lamb bacon.
0:21:29 > 0:21:32But as he reaches the final stages of his dish,
0:21:32 > 0:21:35Jason has spotted there's something lacking.
0:21:35 > 0:21:40One element of Graham's dish which concerns me the most is vegetables.
0:21:40 > 0:21:42Apart from marsh samphire and sea purslane,
0:21:42 > 0:21:44I don't see a single vegetable.
0:21:46 > 0:21:48Unaware of Jason's doubts,
0:21:48 > 0:21:51Graham ploughs on carving the lamb shoulder.
0:21:51 > 0:21:54For added theatre, he's serving his dish in a Moroccan tagine.
0:21:54 > 0:21:58He adds the samphire, lamb shoulder, rissole, and bacon,
0:21:58 > 0:22:01and serves the broth in a teapot with a mint infuser.
0:22:09 > 0:22:10OK.
0:22:12 > 0:22:15- Happy?- I'm happy, yes. It's exactly what I wanted.
0:22:15 > 0:22:17And do you think this is the dish? This is your star dish?
0:22:17 > 0:22:20- Yeah, this is me. - Let's go taste it, yeah?
0:22:22 > 0:22:26So will Graham's marsh lamb dish impress Jason?
0:22:26 > 0:22:30Or will its lack of vegetables cost him a place at the banquet?
0:22:30 > 0:22:32Oh, that smells lovely.
0:22:32 > 0:22:33Really does, actually.
0:22:33 > 0:22:37Are you happy with the texture?
0:22:37 > 0:22:40I think the texture on the shoulder is spot-on.
0:22:40 > 0:22:43- It just reminds me of Sunday roast lamb.- Yep.
0:22:43 > 0:22:44Shoulder, that's the shoulder.
0:22:46 > 0:22:49Which is as tender as a piece of meat can be.
0:22:49 > 0:22:51Certainly looks like streaky bacon.
0:22:53 > 0:22:55Do you feel it's a little bit too crispy? Are you happy with it?
0:22:55 > 0:22:58- No, I'm happy with that. - You don't think it's dry?- No.
0:22:59 > 0:23:01- It's tasty. It's good.- Yeah.
0:23:01 > 0:23:03I might personally have left it
0:23:03 > 0:23:06little bit thicker or gone a little bit thinner.
0:23:06 > 0:23:09And you think the whole balance of flavour's there?
0:23:09 > 0:23:12- You're absolutely 100% happy with that?- Yes, I am.
0:23:12 > 0:23:14The rissole, with all those spices,
0:23:14 > 0:23:16almost curry-like spices in there.
0:23:16 > 0:23:19Are you happy that they go really well with the lamb shoulder?
0:23:19 > 0:23:21Yeah, definitely. Absolutely.
0:23:21 > 0:23:23I think when you eat them together, to me,
0:23:23 > 0:23:25it works, rather than going over.
0:23:27 > 0:23:29Bags and bags of flavour.
0:23:29 > 0:23:31It just need something to eat with it.
0:23:31 > 0:23:33Some vegetable richness on the side,
0:23:33 > 0:23:37to dilute out the protein and to enjoy it with.
0:23:37 > 0:23:40You feel that there's not too much protein there,
0:23:40 > 0:23:44and you think the judges will want more veg? Potato, maybe?
0:23:44 > 0:23:48I don't think we want lots and lots of starch and that on the day.
0:23:48 > 0:23:51Wouldn't change anything?
0:23:51 > 0:23:54- Erm, no, I don't think I would change anything.- No?- No.
0:23:56 > 0:23:58Oh, well.
0:23:59 > 0:24:00That was, er...yeah.
0:24:00 > 0:24:03Same old story. Poker face.
0:24:03 > 0:24:07Don't know. You just don't know the outcome. But I'm happy.
0:24:07 > 0:24:09Phil had a mishap with one of the elements on his dish.
0:24:09 > 0:24:13I'm hoping that maybe that's opened a little door for me. We'll see.
0:24:13 > 0:24:17With all the dishes delivered and tasted,
0:24:17 > 0:24:20the chefs can do no more but nervously await Jason's verdict.
0:24:20 > 0:24:23How do you think today's gone, compared to the other two days?
0:24:23 > 0:24:27- I'm disappointed with what I produced.- Really?- A little bit.
0:24:27 > 0:24:29I'm familiar with that particular tone today.
0:24:45 > 0:24:48End of day three, end of the meat course.
0:24:48 > 0:24:50The main event, as far as I'm concerned.
0:24:52 > 0:24:57Phil, your lamb with pie mash, carrots, nettles, and mint.
0:24:59 > 0:25:01The lamb was cooked to perfection.
0:25:01 > 0:25:04It was a visually stunning dish to look at.
0:25:07 > 0:25:11The best part of the dish, for me, was the pie and mash.
0:25:11 > 0:25:16I thought the depth of flavour was just super, super stuff.
0:25:16 > 0:25:19The jelly, we know it didn't work.
0:25:19 > 0:25:22If that's going to be the integral part of your dish,
0:25:22 > 0:25:24that's something you need to work on.
0:25:26 > 0:25:28Marcus.
0:25:30 > 0:25:33Your blade of beef cooked in hay with tendons and beetroot.
0:25:33 > 0:25:37It was visually absolutely beautiful.
0:25:37 > 0:25:40I love the textures of beetroot, I thought that was great.
0:25:42 > 0:25:43But having said that,
0:25:43 > 0:25:45most important part of that dish is
0:25:45 > 0:25:47you've got to get the beef cookery right.
0:25:47 > 0:25:49And it was a little bit chewy for me.
0:25:51 > 0:25:55The tendons, I loved it. I think it's a great idea.
0:25:55 > 0:25:58I'd just like to see a bit more of it.
0:25:58 > 0:25:59Graham.
0:25:59 > 0:26:05Your marsh lamb breast, bacon, spiced rissole and marsh vegetables.
0:26:05 > 0:26:09I felt the shoulder was cooked to perfection.
0:26:09 > 0:26:11I felt the spices inside the rissole were great.
0:26:11 > 0:26:13I loved the bacon.
0:26:13 > 0:26:17I thought the bacon was inspired. I really liked it.
0:26:17 > 0:26:22But as a dish, I felt it was a little bit too protein-heavy.
0:26:24 > 0:26:28I felt it needed something more in the dish to balance all that protein.
0:26:28 > 0:26:29OK.
0:26:32 > 0:26:34So guys, down to the scoring.
0:26:36 > 0:26:38Phil.
0:26:38 > 0:26:41For your lamb with pie mash, carrots, nettles and mint,
0:26:41 > 0:26:43I'm giving you...
0:26:48 > 0:26:49..seven out of ten.
0:26:52 > 0:26:56Marcus, for your blade of beef cooked in hay,
0:26:56 > 0:26:58I'm giving you...
0:27:04 > 0:27:06..seven out of ten.
0:27:06 > 0:27:08Graham.
0:27:08 > 0:27:12For your marsh lamb and marsh vegetables,
0:27:12 > 0:27:14I'm giving you a score of...
0:27:17 > 0:27:18..seven out of ten.
0:27:22 > 0:27:28All great dishes, but all marginally just short of perfection.
0:27:28 > 0:27:30Get some sleep, and I'll see you tomorrow.
0:27:30 > 0:27:31ALL: Thank you.
0:27:35 > 0:27:37So despite Phil's setback,
0:27:37 > 0:27:39he's remained on top with 24 points.
0:27:39 > 0:27:41Marcus has also dodged a bullet
0:27:41 > 0:27:42with today's dish,
0:27:42 > 0:27:44and is one point behind on 23.
0:27:44 > 0:27:46And Graham's failed to steal
0:27:46 > 0:27:47the lead he was hoping for,
0:27:47 > 0:27:49and is still behind on 21
0:27:49 > 0:27:51going into the final course.
0:27:51 > 0:27:54After Phil's mishap and tasting Marcus' dish,
0:27:54 > 0:27:55I thought I'd edged it.
0:27:55 > 0:27:58But, you know, I'm disappointed that I haven't caught up.
0:27:58 > 0:28:01The way it stands at the moment is so tight.
0:28:01 > 0:28:03There's two points between all of us.
0:28:03 > 0:28:04Who knows what's going to happen.
0:28:04 > 0:28:05Disappointing, really.
0:28:05 > 0:28:08But it doesn't change the standings,
0:28:08 > 0:28:13and going into the final leg of the race, I'm still in a good position.
0:28:14 > 0:28:17Tomorrow, it's the dessert.
0:28:17 > 0:28:19And their last chance to impress.
0:28:19 > 0:28:22Whoever comes up tops with this dessert is going through.
0:28:22 > 0:28:25Whoever makes a mess of it is going home. Simple as that.
0:28:25 > 0:28:28But has Marcus finally pushed the boundaries too far?
0:28:28 > 0:28:30- You know it's a dessert course, yeah?- Yeah, I know.
0:28:30 > 0:28:33That's why the olives are there. It's obviously a dessert!
0:28:47 > 0:28:51Subtitles by Red Bee Media Ltd