0:00:02 > 0:00:06Three of Scotland's most talented chefs are locked in battle...
0:00:06 > 0:00:09- Let's see what you're made of. - Let the battle commence.
0:00:09 > 0:00:12..for the chance to cook at a once-in-a-lifetime Olympic feast.
0:00:12 > 0:00:17Yesterday, Alan Murchison snatched victory in the fish course.
0:00:17 > 0:00:20You being comfortable is not on my game plan.
0:00:20 > 0:00:22Today, it's the main course
0:00:22 > 0:00:25and Mark Greenaway is determined to come back stronger.
0:00:25 > 0:00:27Is this the two points that'll overstep me?
0:00:27 > 0:00:30To be honest, I'm hoping it'll be an extra three.
0:00:30 > 0:00:33But as tensions reach boiling point...
0:00:33 > 0:00:35I think Alan's starting to buckle a little bit.
0:00:35 > 0:00:37The young pretender snapping at your heels.
0:00:37 > 0:00:40..is perfectionist Alan
0:00:40 > 0:00:42taking things too far in his quest for gold?
0:00:42 > 0:00:44I've had macaroni made to fit my mould.
0:00:44 > 0:00:46You've had macaroni made to fit?
0:00:46 > 0:00:50Potentially going just a little bit over the top on this one.
0:01:01 > 0:01:04In this year of the 2012 Olympic Games,
0:01:04 > 0:01:08our chefs are stretching themselves body and soul...
0:01:08 > 0:01:12- Agh!- ..taking inspiration from our world-class athletes...
0:01:12 > 0:01:17You've got one chance. Make the most of it and grab it with both hands.
0:01:17 > 0:01:22..in their bid to strike culinary gold worthy of our sporting legends.
0:01:22 > 0:01:25Goodbye, Mr Nice Guy! Come on!
0:01:25 > 0:01:29Judging them this week is a formidable champion
0:01:29 > 0:01:34of the competition, whose expectations are sky high.
0:01:34 > 0:01:36It's Jeremy Lee.
0:01:37 > 0:01:40By day three, I'm hoping they're going to be really in their stride
0:01:40 > 0:01:42and they'll really pull it out of the hat.
0:01:42 > 0:01:47With only four points between them, no-one can rest on their laurels.
0:01:47 > 0:01:50The main courses is definitely exciting.
0:01:50 > 0:01:52I think it's a showcase of what a chef can do, you know.
0:01:52 > 0:01:56We're only halfway through and everything can go horribly wrong.
0:01:56 > 0:01:59One slip from any of youse guys and I can quickly catch up.
0:01:59 > 0:02:02- Let's what you're made of today. - Yeah.- Let the battle commence.
0:02:04 > 0:02:07The current leader of the pack is Alan Murchison.
0:02:07 > 0:02:11He's a two-time former competitor, Michelin-starred chef
0:02:11 > 0:02:14and competitive runner obsessed with getting to the banquet,
0:02:14 > 0:02:18and he's won both courses so far this week.
0:02:18 > 0:02:21I really want to nail this today. I want to be cooking at the Olympics.
0:02:23 > 0:02:27What are you going to do today to take us to the Olympic ideal?
0:02:27 > 0:02:29What is your gold-star dish?
0:02:29 > 0:02:33I'm doing barbecued veal with spinach and watercress.
0:02:33 > 0:02:35I'm going for a dish that's concentrating on flavour.
0:02:35 > 0:02:37There'll be some new techniques in there,
0:02:37 > 0:02:40some elements that will surprise you and elevate it.
0:02:40 > 0:02:43I'd be very disappointed if there wasn't.
0:02:43 > 0:02:46A beautiful cut of veal that I've got.
0:02:46 > 0:02:48- Is this British veal? - It is British veal, indeed.
0:02:48 > 0:02:52And then, I'm looking to combine that with some real super foods.
0:02:52 > 0:02:55- I got some complex carbohydrate in the macaroni...- Yeah.
0:02:55 > 0:02:58- I've got spinach, watercress, parsley.- Sweetbreads?- Sweetbreads.
0:02:58 > 0:03:01- Trying to use it all.- Magnificent. How will you cook your veal?
0:03:01 > 0:03:04I'm using a mixture of the newest technique
0:03:04 > 0:03:06for cooking protein - sous-vide -
0:03:06 > 0:03:09which we all know gives you fantastic consistency. However...
0:03:09 > 0:03:11it lacks flavour, let's be frank.
0:03:11 > 0:03:13The barbecuing of it is going to give me immense flavour.
0:03:13 > 0:03:15I shall be intrigued to see what you do.
0:03:15 > 0:03:17Will Alan be able to pull off
0:03:17 > 0:03:20a flavour combination of macaroni cheese,
0:03:20 > 0:03:24spinach and barbecued veal for a world-class feast?
0:03:27 > 0:03:29He's done grandstand food before and, this time,
0:03:29 > 0:03:31he's taking it quite the other way.
0:03:31 > 0:03:35Much more sort of family-style barbecue foods.
0:03:35 > 0:03:38Very potent flavours. I'm a bit concerned that veal
0:03:38 > 0:03:40doesn't always get handled in the best manner.
0:03:40 > 0:03:42There could be an issue with tenderness.
0:03:42 > 0:03:48Chasing Alan's lead is Colin Buchan, a newcomer to the kitchen.
0:03:48 > 0:03:52His strategy is to serve underused ingredients in unexpected ways
0:03:52 > 0:03:55and it's got him to second place.
0:03:55 > 0:03:58But he has pole position in his sights.
0:03:58 > 0:04:01I want to beat Alan Murchison, of course I do.
0:04:01 > 0:04:03This is probably, hopefully, my strongest dish.
0:04:06 > 0:04:09- The main course? - The main course, yes.
0:04:09 > 0:04:12I'm going to be doing a poached loin of blackface lamb,
0:04:12 > 0:04:16- lamb's tongues, sweetbreads croustillant.- Croustillant.
0:04:16 > 0:04:18- That's the little pastry? - Yes, the little pastry
0:04:18 > 0:04:22and little shoestring potato, goes nice and crispy.
0:04:22 > 0:04:25- Lots of offal, very nice to see. - Lovely flavour, you know.
0:04:25 > 0:04:29- You've got sweetbreads as well, haven't you?- Speaks for itself.
0:04:29 > 0:04:31What's its USP? What gives it dazzle?
0:04:31 > 0:04:33The horsepower of this dish
0:04:33 > 0:04:36will be the quality of the lamb that I have sourced,
0:04:36 > 0:04:38you know, I'm going to let the food do the talking.
0:04:38 > 0:04:42You are a very product- and ingredient-driven man. Do you reckon
0:04:42 > 0:04:45- that'll be enough to take you over the winning line?- I hope so.
0:04:45 > 0:04:49- I came on to this competition to win. - He keeps building the Eiffel Tower.
0:04:49 > 0:04:52- You building something equally...? - I'm going to knock it down today.
0:04:52 > 0:04:57So Colin wants to deliver a knockout punch with underused cuts of meat.
0:04:57 > 0:05:00Lamb's tongue and a croustillant of sweetbreads.
0:05:00 > 0:05:02Will he pull it off?
0:05:02 > 0:05:05He's introduced offal on quite a large scale
0:05:05 > 0:05:08and that's quite bold, that's not seem very often.
0:05:08 > 0:05:10It might be too ambitious a dish.
0:05:10 > 0:05:13There's a lot going on here, but let's see.
0:05:13 > 0:05:17Last into the fray is molecular chef Mark Greenaway,
0:05:17 > 0:05:20another newcomer to the kitchen.
0:05:20 > 0:05:24His strategy to do modern twists on classic flavour combinations
0:05:24 > 0:05:28hasn't bowled Jeremy over yet, leaving him in third place.
0:05:28 > 0:05:31I am disappointed. I'm no different to any chef in there.
0:05:31 > 0:05:34So it's going to be a tough day, it's going to be very tough.
0:05:37 > 0:05:40- Day three, how are you feeling? - Good, feeling good.- The main course?
0:05:40 > 0:05:42- Certainly is.- A dazzling dish.
0:05:42 > 0:05:46- Hopefully.- Is this the big firework display? Is this the gold medal?
0:05:46 > 0:05:50This is a great dish. I've got 48-day matured Aberdeen Angus beef.
0:05:50 > 0:05:52- That's beautiful, isn't it? - It's wonderful meat.
0:05:52 > 0:05:55Slightly tougher than, say, fillet.
0:05:55 > 0:05:57So, to combat that, I'm going to sous-vide it.
0:05:57 > 0:06:02Sear it off and then put some butter, some thyme, some garlic,
0:06:02 > 0:06:06- some scurvy grass.- Scurvy grass?! - Yes, very horseradish-y...
0:06:06 > 0:06:09- Lovely.- ..which, with beef, goes very well.
0:06:09 > 0:06:11- Completely. - We've got a bone marrow jus
0:06:11 > 0:06:14and we're serving it with a potato and beef shin terrine.
0:06:14 > 0:06:18- So...- OK. - And some roasted chervil root.
0:06:18 > 0:06:20Ah, yes, all the herb roots.
0:06:20 > 0:06:24So, Mark, this is a banquet for the Olympics.
0:06:24 > 0:06:28- They want something extra, extra special.- I think the way that I'm combining everything together,
0:06:28 > 0:06:32as a main course, I think that's what's really going to be special.
0:06:32 > 0:06:35We're mixing just the old, the new, bringing it bang up to date.
0:06:35 > 0:06:39So Mark's aiming to reinvent the classic roast beef dinner,
0:06:39 > 0:06:43elevating a rump of beef and serving it with a potato pie.
0:06:43 > 0:06:46Will he make it a banquet-worthy contender?
0:06:46 > 0:06:49He needs to pull something really quite spectacular out of the hat.
0:06:49 > 0:06:51I really hope it's not going to be tough when I try it,
0:06:51 > 0:06:53because rump can be notoriously difficult,
0:06:53 > 0:06:56because there's at least 15 different muscle groups in there.
0:07:02 > 0:07:06The starter gun's been fired and it's clear from the outset
0:07:06 > 0:07:10each chef is striving for the gold medal today.
0:07:10 > 0:07:11Think Jeremy will like this dish?
0:07:11 > 0:07:16Jeremy likes perfect execution, so if I can execute this perfectly,
0:07:16 > 0:07:19I'm happy, Jeremy's happy, you boys aren't.
0:07:20 > 0:07:23Michelin-starred chef Alan Murchison
0:07:23 > 0:07:28is blending parsley for a high-tech jelly to go with his veal.
0:07:28 > 0:07:30While, across the way, classical chef Colin Buchan
0:07:30 > 0:07:32is frying sweetbreads for his croustillant
0:07:32 > 0:07:34and it's caught Jeremy's eye.
0:07:34 > 0:07:37Do you cook the sweetbreads before the tongues?
0:07:37 > 0:07:39I'll put the tongues on as well, straight after this,
0:07:39 > 0:07:42cos I want this marinating to get that lovely flavour on there.
0:07:44 > 0:07:47Colin's dish, I noticed him frying some sweetbreads very early on.
0:07:47 > 0:07:49I was slightly puzzled by that.
0:07:49 > 0:07:51I think sweetbreads tend to get cooked to order
0:07:51 > 0:07:54very, very crispy, because that's the great delight in sweetbread.
0:07:54 > 0:07:56So I'm intrigued to see what that's about.
0:07:56 > 0:08:00Colin now starts to prepare the lamb's tongue by boiling it.
0:08:00 > 0:08:05How do you feel that would go down for a banquet for 100 Olympians?
0:08:05 > 0:08:07Do you think they'll want a bit of tongue?
0:08:07 > 0:08:10I think so, you know, tongue in cheek, everybody likes a bit of tongue in cheek.
0:08:10 > 0:08:14- Do you think it's quite risky?- It's not risky, it's not a lot of fat.
0:08:14 > 0:08:17You know, it's very lean. It's a lovely piece of meat.
0:08:19 > 0:08:22I have a slight concern about tongue.
0:08:22 > 0:08:25100 people, tongue? Instead of simple, it needs to be special.
0:08:25 > 0:08:29It seems all the chefs are taking risks today.
0:08:29 > 0:08:32Molecular chef, Mark, has chosen to cook
0:08:32 > 0:08:35a famously tough joint, a rump of beef.
0:08:35 > 0:08:38He's searing it first before water-bathing it.
0:08:38 > 0:08:41I'm using a cut of beef that not everybody uses.
0:08:41 > 0:08:44You know, you would think Olympians, you would think
0:08:44 > 0:08:47fillet of beef, let's spoil them, I'm not doing that.
0:08:47 > 0:08:52The rump is, in my opinion, it's the best-flavoured steak.
0:08:52 > 0:08:55However, it is a little bit more tougher,
0:08:55 > 0:08:57so, to combat that, I'm slow-cooking it.
0:08:57 > 0:09:01- Your beef, you're going sous-vide, aren't you?- Yeah.
0:09:01 > 0:09:05If you've chosen rump, are you happy about the texture it will achieve
0:09:05 > 0:09:08- by the time you serve it?- Very. - Isn't the argument against sous-vide
0:09:08 > 0:09:12- that you don't get the crispness of the fat?- I mean,
0:09:12 > 0:09:16I sear it before I sous-vide it, then sear it after I sous-vide it as well.
0:09:16 > 0:09:19A lot of people just do it either before or after.
0:09:19 > 0:09:23Mark's cut of beef has a lot of sinew - a difficult one to do.
0:09:23 > 0:09:25Whether he pulls it off or not is another question.
0:09:25 > 0:09:27But I wish him good luck with that.
0:09:29 > 0:09:34Award-winning chef Alan Murchison is also going to water-bath his rose veal,
0:09:34 > 0:09:38but unlike Mark, he's putting the meat in raw.
0:09:40 > 0:09:42He's now cooking pasta
0:09:42 > 0:09:45for a macaroni cheese to complement the veal.
0:09:45 > 0:09:49I'll be serving my main course in an untraditional way,
0:09:49 > 0:09:52it's not got a sauce or a roasting jus as such,
0:09:52 > 0:09:54it's got a very, very light cheese sauce.
0:09:54 > 0:09:56That's quite an unusual thing to do,
0:09:56 > 0:09:58it could be seen to be a little bit risky.
0:10:00 > 0:10:02Jeremy's spotted Alan's dish might not be
0:10:02 > 0:10:04as simple as he first made out.
0:10:04 > 0:10:07Macaroni cheese?
0:10:07 > 0:10:09Whether it's groundbreaking, we will see. But what I've done,
0:10:09 > 0:10:11I've had macaroni made to fit my mould.
0:10:11 > 0:10:15Each mould, I get three along, five across.
0:10:15 > 0:10:17You had macaroni made to fit?
0:10:17 > 0:10:2030 pieces of macaroni is an ample amount
0:10:20 > 0:10:23of complex carbohydrate to have in a meal.
0:10:23 > 0:10:27To get precise about macaroni is setting a few alarm bells off.
0:10:27 > 0:10:29I can't help feeling and worrying
0:10:29 > 0:10:32that there's so much going on in each of his dishes that
0:10:32 > 0:10:34he's potentially going just a little over the top on this one.
0:10:34 > 0:10:37Let's see what the list is doing.
0:10:37 > 0:10:39Your tablets here,
0:10:39 > 0:10:42like Moses with his 10 Commandments.
0:10:42 > 0:10:45My 10 Commandments - I must concentrate, I must focus, I must win.
0:10:45 > 0:10:48The impression I'm getting, it's old age, Jeremy.
0:10:48 > 0:10:52Or you could say it's experience, Colin, and what I'm trying to do...
0:10:52 > 0:10:54The young pretender snapping at your heels!
0:10:54 > 0:10:59I will not take my eye off focus today. I can't afford a mistake.
0:10:59 > 0:11:02This is a chef hell-bent on winning.
0:11:02 > 0:11:05Alan's competed twice before in Great British Menu,
0:11:05 > 0:11:08but failed to cook at the banquet.
0:11:08 > 0:11:11So, before the competition,
0:11:11 > 0:11:13he tried to find out where he might be going wrong.
0:11:13 > 0:11:17Alan's travelling just a few miles from his restaurant
0:11:17 > 0:11:20to Reading Rowing Club, where he's arranged to meet
0:11:20 > 0:11:23one of the all-time great British Olympians.
0:11:23 > 0:11:25Today, I'm really, really excited.
0:11:25 > 0:11:28I've got the pleasure of rowing with Sir Matthew Pinsent.
0:11:28 > 0:11:33Who better to teach me how to win competitions than big Matthew?
0:11:34 > 0:11:38Alan wants to discover the tactics that enabled Sir Matthew Pinsent
0:11:38 > 0:11:42to win gold medals in four consecutive Olympic Games.
0:11:42 > 0:11:46Can he learn to apply the same winning frame of mind?
0:11:46 > 0:11:47So what are you looking for today?
0:11:47 > 0:11:51I've been in the competition before, but I don't think I really excelled,
0:11:51 > 0:11:54so, hopefully today, I can get a few tips
0:11:54 > 0:11:56and go from a competitor to a winner.
0:11:56 > 0:11:59While rowing and cooking might seem poles apart,
0:11:59 > 0:12:02Sir Matthew Pinsent wants to use his favourite sport
0:12:02 > 0:12:05to show Alan where he might be going wrong.
0:12:05 > 0:12:08Presumably, you're cooking in a big kitchen with everyone around you.
0:12:08 > 0:12:10- Yes.- All the madness going on around you.
0:12:10 > 0:12:14We'd be saying, "Right, blinkers on," because it's really tempting
0:12:14 > 0:12:17to start looking and thinking, "Are we are ahead of them?
0:12:17 > 0:12:19"Oh, no! They're a bit faster than us."
0:12:19 > 0:12:22And it's like, "No, no, no, blinkers on,
0:12:22 > 0:12:27- "head down and, if we execute our plan, I'm confident the boat will cross the line first."- Yeah.
0:12:27 > 0:12:28You'll be fine. You'll be fine.
0:12:28 > 0:12:32Time to take to the water for some Olympic tips.
0:12:34 > 0:12:38- It's not a fluid motion for me at the moment, but...- It'll get there.
0:12:38 > 0:12:39Don't be too hard on yourself.
0:12:39 > 0:12:43Part of the reason why people don't improve as quick as they should
0:12:43 > 0:12:45is they're too hard on themselves. Give yourself a break.
0:12:45 > 0:12:47It's not whether you make a mistake,
0:12:47 > 0:12:50it's how you recover that determines whether you'll win.
0:12:50 > 0:12:52You can never get to perfection.
0:12:52 > 0:12:57He strikes me as quite high-strung, he kind of just wants to go at it.
0:12:57 > 0:13:00Some of those qualities are good in a rowing boat, some will hold you back.
0:13:00 > 0:13:04Sir Matthew knows better than most that a winning strategy
0:13:04 > 0:13:09involves not obsessing about tiny mistakes. But would Alan get it?
0:13:09 > 0:13:14- Wey-hey! Sorry.- It's OK. - Sorry, I've lost the rhythm there.
0:13:14 > 0:13:19I could see me getting really quite obsessive about this.
0:13:19 > 0:13:22It's a really smooth, long, relaxed...
0:13:22 > 0:13:24Good, you've got it going nice,
0:13:24 > 0:13:28now we're just going to feel that we're going to relax with it.
0:13:28 > 0:13:30Be confident with it. Good.
0:13:30 > 0:13:33That's better. I'm buzzing with that. It's brilliant!
0:13:33 > 0:13:36Lesson over, Alan wants Sir Matthew's feedback
0:13:36 > 0:13:39on his main course contender for the Olympic banquet.
0:13:39 > 0:13:43He's been poaching rose veal and it's time to barbecue the joint.
0:13:43 > 0:13:45So this is going to be roast meat,
0:13:45 > 0:13:49we're going to have the freshness of the parsley and the watercress.
0:13:49 > 0:13:53So what does Sir Matthew think of Alan's twist on the barbecue?
0:13:54 > 0:13:56That's barbecue heaven! That, for me,
0:13:56 > 0:14:01- is definitely a new experience, a new frontier for me.- Brilliant.
0:14:01 > 0:14:03Really inspiring, what a fantastic bloke.
0:14:03 > 0:14:05I've learnt loads from him today.
0:14:05 > 0:14:10If you make a mistake, it's not the mistake, it's how you recover. It's been a really amazing day.
0:14:11 > 0:14:16But back in the kitchen, things aren't going to plan.
0:14:19 > 0:14:21LIQUID SIZZLES Oh, you...
0:14:21 > 0:14:24ALAN LAUGHS NERVOUSLY
0:14:25 > 0:14:27MARK: Fire!
0:14:27 > 0:14:29That stinks!
0:14:29 > 0:14:32Personally, I think Alan's starting to buckle a little bit,
0:14:32 > 0:14:36he's spilt his sauce, over boiling. To me, that's a bit under pressure.
0:14:36 > 0:14:39I've heard that Jeremy doesn't actually like scorched cream.
0:14:39 > 0:14:41Is that not what his dessert is?
0:14:41 > 0:14:44- I thought you were...- You're not going to take that sitting down?
0:14:44 > 0:14:47Enjoy your moment in the sun, boys. MARK LAUGHS
0:14:47 > 0:14:51I'm just trying to ignore them if I possibly can.
0:14:51 > 0:14:53Matthew has given me the best advice.
0:14:53 > 0:14:56You'll have mistakes, it's how you deal with them
0:14:56 > 0:14:59in the heat of competition and a pan of cream boiling over -
0:14:59 > 0:15:01what difference does that make to anybody? None.
0:15:03 > 0:15:05The countdown to the tasting is looming
0:15:05 > 0:15:07and the tension's mounting for all the chefs.
0:15:07 > 0:15:10Mark is testing his beef-and-potato pie,
0:15:10 > 0:15:13while cooking chervil root for his reinvention
0:15:13 > 0:15:15of the classic roast beef dinner.
0:15:15 > 0:15:19Alan is preparing his veal sweetbreads in breadcrumbs
0:15:19 > 0:15:22and Colin is now juggling a lot of elements.
0:15:22 > 0:15:26He's braising his lamb's tongues and making a gravy.
0:15:26 > 0:15:28The heat is on, guys, who's feeling the pressure?
0:15:28 > 0:15:33You wouldn't be human if you didn't feel pressure. If you want it, you're going to feel pressure.
0:15:33 > 0:15:36Colin still has to finish the fiddly process
0:15:36 > 0:15:39of wrapping sweetbreads in pastry for the crispy spring rolls.
0:15:39 > 0:15:44Making a nice little spring roll, then I get the shoestring pastry,
0:15:44 > 0:15:46wrap it round it, deep-fry it and get it nice and crispy.
0:15:46 > 0:15:50There's so many elements in my dish, if I take my eye off the ball, problems can happen.
0:15:50 > 0:15:55- How are you doing?- I'm the quiet one today, Jeremy.- Very, very much so.
0:15:55 > 0:15:58- Concentrating, concentrating. - This is a big one for you?
0:15:58 > 0:16:01This is one I want to win today, Jeremy.
0:16:01 > 0:16:05There is a great deal of pressure on Colin today, a lot going on here,
0:16:05 > 0:16:08and so, the more you have on the plate, the more on the menu,
0:16:08 > 0:16:11the more room for error there is.
0:16:11 > 0:16:15Across the way, Alan's taken his unbraised joint of rose veal
0:16:15 > 0:16:17out of the water bath.
0:16:17 > 0:16:23- Pale and interesting.- Pale and dull and flavourless at the moment.
0:16:23 > 0:16:24However, secret weapon there -
0:16:24 > 0:16:29- flavour, flavour, flavour, that's what it's about.- Ah, the BBQ.
0:16:29 > 0:16:31Alan's now banking on the charcoal
0:16:31 > 0:16:34of his specially-installed barbecue to caramelise the veal.
0:16:34 > 0:16:39- So what temperature's that?- That, at the moment, is just above 250,
0:16:39 > 0:16:41but I can restrict the airflow and get it where I want.
0:16:41 > 0:16:43'If I can get that flavour right,'
0:16:43 > 0:16:46it'll elevate a dish from being good to being truly great,
0:16:46 > 0:16:50but it'll come down to the quality of the meat on the final delivery.
0:16:50 > 0:16:52I think Alan's dishes have got a lot of strong flavours in there.
0:16:52 > 0:16:55Veal's very light and you've just got to be really careful with that.
0:16:55 > 0:16:58There's a lot of risk involved there, a lot of risk.
0:16:58 > 0:17:03Molecular chef Mark has taken his crustless beef-and-potato pie
0:17:03 > 0:17:06out of the fridge, where it's been setting.
0:17:06 > 0:17:08I think the biggest risk I've got today is my terrine.
0:17:08 > 0:17:12I mean, it's old classic flavours that everybody will recognise.
0:17:12 > 0:17:14Trying to elevate it is the hard part.
0:17:14 > 0:17:18Mark's not the only one to have concerns.
0:17:18 > 0:17:22The dissembled pie dish could be quite fraught for him.
0:17:22 > 0:17:26For this brief, he needs to pull something really quite spectacular out of the hat.
0:17:26 > 0:17:30You're taking a risk with this terrine. Is it how you wanted it?
0:17:30 > 0:17:32It's set properly.
0:17:32 > 0:17:34Is this the two points that's going to overstep me, is it?
0:17:34 > 0:17:37To be honest, I'm hoping it'll be an extra three.
0:17:37 > 0:17:41One of us has to go home. I just don't want it to be me.
0:17:43 > 0:17:47Colin's determined not to go home on Thursday, either.
0:17:47 > 0:17:50It's time to showcase his main course contender.
0:17:50 > 0:17:53He wilts some spring greens
0:17:53 > 0:17:56and coats portions of saddleback of lamb
0:17:56 > 0:17:58in mustard and a pine nut crust,
0:17:58 > 0:18:01serves his tongue - which has been braised -
0:18:01 > 0:18:04with the deep-fried spring rolls containing the sweetbreads,
0:18:04 > 0:18:07a spoonful of onion puree
0:18:07 > 0:18:11and, finally, the lamb gravy is poured into silver teapots.
0:18:12 > 0:18:16- So, Jeremy...- Colin, you've had an intense morning.
0:18:16 > 0:18:20- I think I've lost a stone. - Have your endeavours paid off? - I'm happy with the dish.
0:18:20 > 0:18:23It's me on a plate. Loads of textures, flavours, very spring,
0:18:23 > 0:18:26- very eye-catching.- Olympic dish? What do you think, Mark?
0:18:26 > 0:18:30It looks like a great plate of food. He's sourced his ingredients well.
0:18:30 > 0:18:32Has Colin delivered on his concept
0:18:32 > 0:18:36of using underused cuts like sweetbreads and tongue
0:18:36 > 0:18:40and turned them into an awe-inspiring banquet dish?
0:18:40 > 0:18:43- Talk me through this dish.- Started off with poached blackface lamb.
0:18:43 > 0:18:45With this crust on top.
0:18:45 > 0:18:48A little bit of mustard on there and then some roasted pine nuts.
0:18:48 > 0:18:50Then we've got the little lamb sweetbread croustillant,
0:18:50 > 0:18:54just basically some sweetbreads and lovely little potato shoestring.
0:18:54 > 0:18:57Just keeps all that beautiful flavour intact, nice and crispy.
0:18:57 > 0:19:02Then we've got the lovely braised lamb's tongue and it all marriages together.
0:19:02 > 0:19:05- I like the tongue, it's obviously a tongue.- Yeah.
0:19:05 > 0:19:08The actual sweetbreads, I can eat all that quite happily.
0:19:08 > 0:19:12I love the different textures, so it hits the senses, cos obviously,
0:19:12 > 0:19:15you've got the lamb loin there.
0:19:15 > 0:19:17You've got the tongue, which has a very earthy texture to it,
0:19:17 > 0:19:20and then you've got the crispiness of the sweetbread.
0:19:20 > 0:19:24Tongue, the sweetbreads, the loin. Very fine Scottish produce.
0:19:24 > 0:19:29- That's your stand-out contribution to this?- It's a showcase dish.
0:19:29 > 0:19:30I've got to put Scotland on a plate.
0:19:30 > 0:19:34- Any techniques you've not seen? - The spring roll wrapped in potato.
0:19:34 > 0:19:39That's a very, very good plate of food. Technically faultless.
0:19:39 > 0:19:40You've worked very hard on this.
0:19:40 > 0:19:43Has this come out as you expected and wanted it to?
0:19:43 > 0:19:45I think I'm very happy with it, Jeremy.
0:19:45 > 0:19:48I wouldn't serve it to you if I wasn't 100% convinced. Good food takes time.
0:19:48 > 0:19:50Looking at the brief,
0:19:50 > 0:19:53is this actually what the Olympians are going to be motivated by?
0:19:53 > 0:19:56It's a great plate of food. I don't know if it's groundbreaking.
0:19:56 > 0:20:00A main course dish for an Olympic feast.
0:20:00 > 0:20:01Is this the dish that goes through?
0:20:01 > 0:20:03I would love it to be the dish, Jeremy.
0:20:03 > 0:20:06I strongly believe that this dish deserves to be there.
0:20:10 > 0:20:13So, another tough chat with Jeremy Lee.
0:20:13 > 0:20:17Just delivered my lamb dish. To me, stunning dish. Who knows?
0:20:17 > 0:20:21There's been so many surprises in the last couple of days.
0:20:21 > 0:20:26Alan's up next. He serves squares of his parsley and watercress jelly,
0:20:26 > 0:20:29together with precise portions of macaroni cheese
0:20:29 > 0:20:34sitting on a bed of spinach, then finishes barbecuing his veal.
0:20:34 > 0:20:37That's what I'm looking for there, guys.
0:20:37 > 0:20:41See, I want it pink and the carbon, so I want both at the same time.
0:20:41 > 0:20:47He garnishes the jelly with a light cheese foam and some parsley cress.
0:20:47 > 0:20:52As a final flourish, Alan serves the breaded sweetbreads in a cone.
0:20:55 > 0:20:59There we go, sir. What do you eat when you're watching sport?
0:20:59 > 0:21:02You eat popcorn, so I've done you a little veal popcorn
0:21:02 > 0:21:04and you carry your own Olympic torch away with you.
0:21:04 > 0:21:08- And this green...? - Parsley.- Parsley round, yeah.
0:21:08 > 0:21:11Parsley cress, parsley puree and the veal cooked through beautifully.
0:21:13 > 0:21:16Has Alan managed to elevate barbecued veal
0:21:16 > 0:21:20and macaroni cheese into an outstanding Olympic dinner?
0:21:20 > 0:21:24There's almost a feeling of playful retro about this.
0:21:24 > 0:21:26'70s, bistro, trattoria-type dishes.
0:21:26 > 0:21:29Is that something you were trying to achieve with this?
0:21:29 > 0:21:32Cos that's quite potent, and that's quite potent.
0:21:32 > 0:21:34I'm looking to have an element of freshness.
0:21:34 > 0:21:37You've got the richness of the cheese and you've also got
0:21:37 > 0:21:42the somewhat comforting element of the spinach and watercress.
0:21:42 > 0:21:46- The spinach overpowers the macaroni cheese, doesn't it? - Yeah.- It's not very strong.
0:21:46 > 0:21:50- It's cooked very rare, this.- I think that's what I was looking for.
0:21:50 > 0:21:52It might be too restaurant pink.
0:21:52 > 0:21:56It's quite fatty, you know, quite sinewy. Some people don't like that.
0:21:56 > 0:21:58- It's not been cooked for long or slow enough...- Yeah.
0:21:58 > 0:22:00..so the fat's just not broken down.
0:22:00 > 0:22:05Something notable by its absence on the plate is any gravy or sauce.
0:22:05 > 0:22:08Hundred of these going out, sauce skinning up, spring day,
0:22:08 > 0:22:12it'll get cold, all of this will retain its heat. It was a deliberate strategy.
0:22:12 > 0:22:15- I do feel like I need a sauce. - What was the thing he squirted on?
0:22:15 > 0:22:19Was it a sauce, a foam? Where is it? It's as if it just disappeared.
0:22:19 > 0:22:21- It's his weakest dish so far. - I agree.
0:22:21 > 0:22:25I mean, it's phenomenal how much care and thought you put into this.
0:22:25 > 0:22:28Is this the dish that will take you climbing up, take your gold medal?
0:22:28 > 0:22:32For me, looking at the details means I can deliver excellence every time.
0:22:34 > 0:22:37Another good effort, I think. Jeremy seemed to like the dish.
0:22:37 > 0:22:40Looking at the veal, the comment was it was quite pink.
0:22:40 > 0:22:42Veal should he served pink, in my view.
0:22:42 > 0:22:44However, if I'm cooking for the final banquet,
0:22:44 > 0:22:46perhaps it needs to be taken that bit further.
0:22:49 > 0:22:52You've come back a bit quiet there.
0:22:53 > 0:22:55If Mark's going to plate up in time,
0:22:55 > 0:22:58he needs to get ready for a sprint finish.
0:22:58 > 0:23:01He sieves the bone marrow, which goes into the beef jus,
0:23:01 > 0:23:05then serves a portion of the crustless beef-and-potato pie,
0:23:05 > 0:23:07with a dash of the shallot puree.
0:23:07 > 0:23:10D'you want me to wipe the edge of the plate?
0:23:10 > 0:23:11You seem to have a smear up the side of it.
0:23:11 > 0:23:15Then Mark sears the rump of beef for the second time,
0:23:15 > 0:23:19adds the roasted shallots, chervil root and a garnish of fresh truffle,
0:23:19 > 0:23:23and finally serves the steaks of rump beef.
0:23:24 > 0:23:27And there we have it.
0:23:27 > 0:23:31- Mark, how are you feeling? - Happy. Happy with it.
0:23:31 > 0:23:33And is this the gold-medal dish that's going
0:23:33 > 0:23:36to carry you through and up to the top of the podium
0:23:36 > 0:23:39- and have that ribbon round your neck?- Hopefully, this is the one.
0:23:39 > 0:23:42- What do you think, Alan?- I might have something round his neck.
0:23:42 > 0:23:45THEY LAUGH I'd order this on a menu.
0:23:45 > 0:23:48Has Mark pulled off his modern take on roast beef dinner
0:23:48 > 0:23:52and made it into an Olympic dish fit to fly the flag for Britain?
0:23:52 > 0:23:56How has your beef cooked? How has it behaved as you wanted it?
0:23:56 > 0:24:01It's came out, it's got the flavour that I was looking for, it's tender.
0:24:01 > 0:24:05You could say that was fillet steak. It's that tender.
0:24:10 > 0:24:12It's quite tough.
0:24:13 > 0:24:15Let's have a go of your chervil root.
0:24:15 > 0:24:18I might have to get a bit of truffle.
0:24:20 > 0:24:23- Where's the greens?- Chervil root. - That tastes like parsnip.- Yeah.
0:24:23 > 0:24:26A very wintry dish, I think, bone marrow.
0:24:26 > 0:24:29Are you quite happy with how the terrine's come out?
0:24:29 > 0:24:32It was something I was worried about. With all the stages
0:24:32 > 0:24:36the terrine had to go through, at any one stage, it could have not worked.
0:24:36 > 0:24:38So, no, I'm really happy with it.
0:24:38 > 0:24:40Can you taste the meat in it?
0:24:40 > 0:24:43- It's getting a bit lost.- Yeah, it's getting lost in that lot of potato.
0:24:43 > 0:24:45- That needs crisping up. - Yeah, the potato terrine.
0:24:45 > 0:24:50I can tell, just looking at that, mega crispy, it gives you the crunch.
0:24:50 > 0:24:53The brief of the competition this year is for groundbreaking food,
0:24:53 > 0:24:56groundbreaking flavours and textures.
0:24:56 > 0:24:58- Do you think this dish fulfils that brief?- I think it does.
0:24:58 > 0:25:02I've got scurvy grass, chervil root, your beef, your terrine.
0:25:02 > 0:25:05I think all the flavours there work.
0:25:07 > 0:25:10So I've just given Jeremy my main course.
0:25:10 > 0:25:13I'm really happy with the dish. There was a few elements
0:25:13 > 0:25:16that could have gone wrong that hopefully didn't.
0:25:16 > 0:25:19Hopefully, I've done enough to carry me through.
0:25:23 > 0:25:25With the dishes delivered and tasted,
0:25:25 > 0:25:29the chefs can do no more but nervously await Jeremy's verdict.
0:25:31 > 0:25:33Quite intense in there now.
0:25:33 > 0:25:36I don't really want to be behind going into dessert.
0:25:37 > 0:25:39'I wouldn't say I'm not worried,'
0:25:39 > 0:25:42because you can drop a lot of points very, very easily.
0:25:52 > 0:25:53Main course.
0:25:55 > 0:25:57Colin...
0:25:57 > 0:26:01your fillet of lamb with croustillant and sweetbread,
0:26:01 > 0:26:03I thought, flawless cooking.
0:26:03 > 0:26:06I loved the gravy, I just thought that was natty and clever,
0:26:06 > 0:26:10brought the whole thing together. I loved the way it worked with sweetbreads.
0:26:10 > 0:26:13The seasoning could be more interesting, I think,
0:26:13 > 0:26:17and still looking for that lightning to strike
0:26:17 > 0:26:20that this is something absolutely radical.
0:26:21 > 0:26:23Alan...
0:26:23 > 0:26:26you rose veal, spinach, watercress.
0:26:26 > 0:26:30Quite restrained, I thought. An almost retro dish.
0:26:30 > 0:26:32I loved the attention to detail,
0:26:32 > 0:26:35but I would've liked more blistering on the charcoal on the meat,
0:26:35 > 0:26:37which might've cooked it a bit more,
0:26:37 > 0:26:40which would've given the dish more balance
0:26:40 > 0:26:42and I thought it slightly did away with the jelly
0:26:42 > 0:26:45and with the foam on top, which kind of vanished.
0:26:45 > 0:26:46It was a lot of cheese.
0:26:48 > 0:26:51And, Mark...
0:26:51 > 0:26:55your rump of beef with potato and beef shin terrine.
0:26:55 > 0:26:57Lovely ingredients, well chosen.
0:26:57 > 0:26:59Cheeky, nice, charming use of chervil root.
0:26:59 > 0:27:03And the potato terrine was great. I would've liked more crust on it,
0:27:03 > 0:27:05- I have to say...- OK. - ..cos I think, texture wise,
0:27:05 > 0:27:11because the beef sous-vide, again, still wants a bit more crust.
0:27:11 > 0:27:14And then, the bone marrow jus just kind of slightly lost.
0:27:14 > 0:27:18I'd have liked a little less jus and a bit more marrow in it.
0:27:18 > 0:27:20So...
0:27:22 > 0:27:26..Colin, for your lamb...
0:27:26 > 0:27:30- eight out of ten. Well done. - Thank you.
0:27:30 > 0:27:32Alan, for your veal...
0:27:34 > 0:27:38..I'm going to give you seven.
0:27:38 > 0:27:40And for Mark, your beef...
0:27:42 > 0:27:44..seven.
0:27:45 > 0:27:47Thank you.
0:27:47 > 0:27:49- MARK: Congratulations. - Thanks, guys.
0:27:49 > 0:27:51- Well done.- Cheers.
0:27:51 > 0:27:54- Fair scores, I believe.- Yeah.
0:27:54 > 0:27:56So Colin's trumped Alan with a score of eight,
0:27:56 > 0:28:00but with the competition so tight, it's all still to play for
0:28:00 > 0:28:03as the chefs go into tomorrow's final course.
0:28:03 > 0:28:05I would've liked one more, but I didn't get it.
0:28:05 > 0:28:09I just managed to get the title, which was great. I'm on a high.
0:28:09 > 0:28:12There's only four points between all three chefs.
0:28:12 > 0:28:16One mistake, it's over for any single one of us.
0:28:16 > 0:28:20Tomorrow, it's the last chance to impress with the dessert course
0:28:20 > 0:28:23and Alan is trying to unnerve his opposition...
0:28:23 > 0:28:27Is beetroot cake supposed to come out red?
0:28:27 > 0:28:28..but he may have spoken too soon.
0:28:28 > 0:28:33- These are the worst ones I've done. - Really, ever?- Ever. Ever!
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