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