0:00:02 > 0:00:05Three of Wales's cooking elite are crossing swords
0:00:05 > 0:00:09to see their dishes served at a glittering Olympic feast.
0:00:09 > 0:00:11In yesterday's starter, returning champion
0:00:11 > 0:00:15Stephen Terry paid the price for a lack of preparation.
0:00:15 > 0:00:17So how come you're being last-minute and practising it now?
0:00:17 > 0:00:20It should be thickening, there's three egg yolks in it.
0:00:20 > 0:00:23I can't wait to do this for 100 people. Flippin' hell!
0:00:23 > 0:00:27But his Michelin-starred rivals James Sommerin and Richard Davies
0:00:27 > 0:00:29also failed to dazzle, leaving all three chefs
0:00:29 > 0:00:30level pegging on day two.
0:00:30 > 0:00:33All of you, up it. We want Wales in there.
0:00:33 > 0:00:35Tonight, it's the fish course,
0:00:35 > 0:00:38and with a one-time banquet winner in the kitchen...
0:00:38 > 0:00:40I'd quite like to relive the experience, to be honest.
0:00:40 > 0:00:42We'll try and stop you getting there.
0:00:42 > 0:00:44..it's a battle between the young bloods...
0:00:44 > 0:00:46I've done caviar before.
0:00:46 > 0:00:48There's pitfalls in it. It's got to be right.
0:00:48 > 0:00:49..and the old school.
0:00:49 > 0:00:52We are cooks and not scientists. I do believe I'm a marked man.
0:00:52 > 0:00:54They are gunning for me, for sure.
0:00:54 > 0:00:56The young guns want to, you know, get the old boy out.
0:01:06 > 0:01:11Inspired by the jawdropping exploits of record-breaking athletes,
0:01:11 > 0:01:15Britain's best chefs are creating breathtaking dishes of Olympian ambition.
0:01:15 > 0:01:18You came to push your limits. That is what you are going to do.
0:01:18 > 0:01:22But the Welsh contenders are yet to convince veteran judge
0:01:22 > 0:01:26Angela Hartnett they have what it takes to reach the Olympic feast.
0:01:26 > 0:01:29They've got to represent Wales, they've got to represent themselves
0:01:29 > 0:01:32and they've got to represent the Olympics, and at the moment,
0:01:32 > 0:01:35they're playing too safe and they need to push themselves more.
0:01:35 > 0:01:37With all three chefs even on six,
0:01:37 > 0:01:40they can't afford to rest on their laurels.
0:01:40 > 0:01:42Gentlemen, here we are. Still on the starting line.
0:01:42 > 0:01:45- Bit of a rap across the knuckles yesterday.- Yeah. It was.
0:01:45 > 0:01:47Shot across the bow. Wake up, boys, pull your socks up.
0:01:47 > 0:01:52She wants a bit more and this is probably my simplest dish.
0:01:52 > 0:01:55- Snap!- Is it what she's looking for? - Soon find out, won't we?
0:01:59 > 0:02:02First up is seasoned competitor Stephen Terry
0:02:02 > 0:02:06whose fish course took him all the way to the banquet in 2008,
0:02:06 > 0:02:10but after a tough start yesterday, he can't take anything for granted.
0:02:10 > 0:02:13You can talk about it all day before you get here, but once you're here,
0:02:13 > 0:02:16you're in the pot, and it is a pretty hot place to be.
0:02:16 > 0:02:18Game on! Cheers.
0:02:21 > 0:02:25- Hi, Steve. How are you doing? - Morning.- Are you well? Are you well?
0:02:25 > 0:02:29- Very well, thank you. - So what's the name of your dish? - Fish and shellfish medley.
0:02:29 > 0:02:33- The way it's presented is in the form of Olympic rings.- Right.
0:02:33 > 0:02:36So each element is encompassed by an Olympic ring that's made from
0:02:36 > 0:02:39something that relates to that colour of the ring.
0:02:39 > 0:02:42So go through each colour, then. What's the first colour?
0:02:42 > 0:02:46- I'm trying to think.- Red. Tomato. So it is a tomato jelly.- Right, OK.
0:02:46 > 0:02:48And that encompasses crab.
0:02:48 > 0:02:51- What's the next one?- The lobster is going to be surrounded by caviar.
0:02:51 > 0:02:56- Nice.- And with a poached oyster.- And that colour is which colour?- Black.
0:02:56 > 0:02:59- Black, OK.- Then we have mackerel.
0:02:59 > 0:03:02- Lovely. - I'm doing a fresh mackerel tartare.
0:03:02 > 0:03:05- That's encompassed by a cucumber jelly.- Yeah.
0:03:05 > 0:03:07So there's the green ring.
0:03:07 > 0:03:11And then we have a yellow ring, which is a baked lemon jelly,
0:03:11 > 0:03:15- and that's encompassing cold and hot smoked salmon.- This one?
0:03:15 > 0:03:19The purple potatoes is as close as I'm going to get to blue, and that goes around each scallop.
0:03:19 > 0:03:21- So lots going on.- Yeah.
0:03:21 > 0:03:25The theme is Olympian, but technically, why do you feel you're pushing boundaries?
0:03:25 > 0:03:29- You can go to a fine-dining restaurant and have a fine-dining dish any day of the week.- Yeah.
0:03:29 > 0:03:33So what about this dish is making it specific to the competitors of the Olympics?
0:03:33 > 0:03:35Quite clearly, the name of the dish, the medley,
0:03:35 > 0:03:37and the way it's laid out with Olympic rings,
0:03:37 > 0:03:41- it's clearly an Olympic theme there. - I'm looking forward to eating it.
0:03:41 > 0:03:44His five-part fish dish is a quirky take on the brief
0:03:44 > 0:03:48and Stephen's pushing himself on presentation,
0:03:48 > 0:03:50but will it be enough to impress Angela?
0:03:50 > 0:03:53Stephen can't rely that he's using just the theme of Olympic rings
0:03:53 > 0:03:55to make this a groundbreaking dish.
0:03:55 > 0:03:57It's got to taste amazing, it's got to be Olympian
0:03:57 > 0:03:59and it's got to be technically out there.
0:03:59 > 0:04:02At the moment, it seems like five tapas
0:04:02 > 0:04:03or canape dishes put on a plate.
0:04:03 > 0:04:07Next up is competitive returning contender James Sommerin,
0:04:07 > 0:04:09whose starter scored high for ambition,
0:04:09 > 0:04:11but lost marks for execution.
0:04:11 > 0:04:14Coming into this today, I'm going to push myself to the limit,
0:04:14 > 0:04:18make sure everything is spot-on, so I can leave the other two behind.
0:04:22 > 0:04:25- Hi, James. Are you OK?- Yeah, good. And yourself?- Very good, thank you.
0:04:25 > 0:04:27What's the name of your dish?
0:04:27 > 0:04:30Lobster with iberico ham, spiced butter and aubergine caviar.
0:04:30 > 0:04:33What's amazing about this dish? What's Olympian about it?
0:04:33 > 0:04:35Hopefully, the cooking of the lobster.
0:04:35 > 0:04:37So how are you going to do that?
0:04:37 > 0:04:41I'm going to boil them, and then we're going to reheat them through the spiced butter.
0:04:41 > 0:04:44Hopefully, the sweetness will be there and the texture spot-on.
0:04:44 > 0:04:49- I want the lobster to shine. - How come with the pata negra ham?
0:04:49 > 0:04:51I was looking for a slight meaty flavouring to it.
0:04:51 > 0:04:55I'm also using a touch of chicken stock in the butter to emulsify it.
0:04:55 > 0:04:58I'm hoping it's going to be enough to knock your socks off.
0:04:58 > 0:05:02- You've got lots of vegetables here. What are you doing with the aubergine?- Aubergine caviar.
0:05:02 > 0:05:06It's just baked and then stewed, I suppose.
0:05:06 > 0:05:11- And then spices or herbs through it? - Yeah. There's cumin, thyme and garlic and orange.- OK.
0:05:11 > 0:05:16- A little bit of orange to help lift and give a bit of lightness to the dish, really.- Good luck.- Cheers.
0:05:16 > 0:05:19So James has ditched the molecular gastronomy
0:05:19 > 0:05:21in favour of a twist on classic boiled lobster.
0:05:21 > 0:05:24But is he pushing any boundaries?
0:05:24 > 0:05:25James is keeping this dish very simple.
0:05:25 > 0:05:29He's really got to sell those flavours because that's the dish.
0:05:29 > 0:05:33There's no innovation there, there's nothing really technical about it,
0:05:33 > 0:05:35so if that dish doesn't live up to the flavours as it should,
0:05:35 > 0:05:38he really has not done his job.
0:05:38 > 0:05:42Last but not least, it's underdog Richard Davies.
0:05:42 > 0:05:46He's desperate to prove himself, having gone out early last time he competed.
0:05:46 > 0:05:48Bit disappointed in yesterday's result.
0:05:48 > 0:05:50I wanted to be up and running on the first day,
0:05:50 > 0:05:52going into day two in the lead.
0:05:52 > 0:05:56But that's not the case and, you know, time to crack on.
0:05:59 > 0:06:01Hi, Richard. What have we got here?
0:06:01 > 0:06:04I'm doing a compression of tomato with lobster and scallops
0:06:04 > 0:06:08and I'm making a little tomato caviar.
0:06:08 > 0:06:10What does it mean, a compression of tomato?
0:06:10 > 0:06:13Basically, I'm just going to lay those in a terrine
0:06:13 > 0:06:16and press it, so we are getting that compression.
0:06:16 > 0:06:21- There's no setting agent in there. - No agar or gelatine?- No, nothing.
0:06:21 > 0:06:25- Just the pure tomato. - And what are you doing with the lobster and the scallops?
0:06:25 > 0:06:29The lobster, we're poaching that. That's going to be cold.
0:06:29 > 0:06:33The scallop is going to be hot. They will be pan-fried.
0:06:33 > 0:06:37What are you using the calcium chloride for?
0:06:37 > 0:06:40We're going to make a juice with the cherry vines and then
0:06:40 > 0:06:45using the two different chemicals, I'm going to make a tomato caviar.
0:06:45 > 0:06:48- So as if it was caviar, but with tomatoes?- Yeah.
0:06:48 > 0:06:51It's kind of got a jelly-like outside,
0:06:51 > 0:06:55but the theory is that the inside is still liquid.
0:06:55 > 0:06:57- Oh, wow. That's quite technical, then.- Yeah.
0:06:57 > 0:07:00So the rest of it is quite simple and then I've introduced
0:07:00 > 0:07:03the technical side, but it's not there to make up the numbers,
0:07:03 > 0:07:09- it's to get that, you know, burst of tomato.- Good. Looking forward to it.
0:07:09 > 0:07:12So Richard's also gone for luxurious lobster,
0:07:12 > 0:07:14but while his ingredients might seem simple,
0:07:14 > 0:07:17his dish is potentially fraught with danger.
0:07:17 > 0:07:20Flavour-wise, would I put lobster with tomato? Probably not.
0:07:20 > 0:07:23Scallops and tomatoes work, but I'm not sure about the lobster.
0:07:23 > 0:07:27He's making this tomato caviar.
0:07:27 > 0:07:29I think you've got to have huge flavour to pull that off.
0:07:34 > 0:07:38The contest for the fish dish is under way.
0:07:38 > 0:07:41And with a former fish course winner in their midst,
0:07:41 > 0:07:44Richard and James have a fight on their hands.
0:07:44 > 0:07:48Stephen, you've always been renowned for your fish being one of your strongest dishes.
0:07:48 > 0:07:52I'm very comfortable with fish. Obviously, having success before,
0:07:52 > 0:07:54that's a nice little thing to remember,
0:07:54 > 0:07:57but I'd quite like to relive the experience, to be honest.
0:07:57 > 0:07:58I think we all would!
0:07:58 > 0:08:01We'll definitely try and stop you getting there this time!
0:08:01 > 0:08:04Stephen's raising the stakes with an ambitious seafood medley,
0:08:04 > 0:08:07featuring nine different types of fish and shellfish
0:08:07 > 0:08:10served in five Olympic rings.
0:08:10 > 0:08:12It's going to be interesting to taste all five elements,
0:08:12 > 0:08:15but the thing we're looking for is to see if they all work together.
0:08:15 > 0:08:17It's one dish, not five dishes in one.
0:08:18 > 0:08:21He's certainly pushing himself and he says this is
0:08:21 > 0:08:24probably his winning ticket. The jury's out for me.
0:08:24 > 0:08:25It seems very complicated.
0:08:25 > 0:08:30Stephen's archrival James has swapped his usual cheffy techniques
0:08:30 > 0:08:34for a seemingly straightforward boiled lobster.
0:08:34 > 0:08:37I don't think James is revealing all the elements to his dish.
0:08:37 > 0:08:39He says it's quite simple,
0:08:39 > 0:08:42but I think he's keeping his cards close to his chest
0:08:42 > 0:08:44and might have one or two hidden elements up his sleeve,
0:08:44 > 0:08:47so I'm not going to trust him at the minute.
0:08:47 > 0:08:50James is serving his lobster with several vegetables.
0:08:50 > 0:08:54Angela wants to see how he's lifting the dish to Olympian heights.
0:08:54 > 0:08:56OK, James. What's this business, here?
0:08:56 > 0:08:59It's broccoli and it's been rolled in a bit of rice flour.
0:08:59 > 0:09:02- And why are you doing that? - Because I'm going to deep-fry it.
0:09:02 > 0:09:05It's different textures of broccoli. So we're using the stem.
0:09:05 > 0:09:08The florets, I'm going to pan-fry, and we've got broccoli tops as well.
0:09:08 > 0:09:11- Why the broccoli? - It works really well with the dish.
0:09:11 > 0:09:13Nice bit of vegetable texture. Lovely colour.
0:09:13 > 0:09:16I like broccoli, I think it's underused, really.
0:09:16 > 0:09:18He's got these three different types of broccoli three ways.
0:09:18 > 0:09:20He obviously loves it as a vegetable.
0:09:20 > 0:09:23It's not a vegetable dish, it's a fish course.
0:09:23 > 0:09:28They've got to make sure all those other side elements don't overpower the main ingredient.
0:09:30 > 0:09:32Across the kitchen, Richard is preparing
0:09:32 > 0:09:35the tomato juice for an innovative caviar to go with the lobster.
0:09:35 > 0:09:38- Your caviar. That sounds very interesting.- Yeah.
0:09:38 > 0:09:42It's not something I've done before the competition.
0:09:42 > 0:09:47I've done caviar before. It is, there is certainly pitfalls in it. It's got to be right.
0:09:47 > 0:09:49It's like using all these powders.
0:09:49 > 0:09:52You actually dumb the flavour of the ingredient
0:09:52 > 0:09:55and you've got to make sure you can really bring it alive.
0:09:55 > 0:09:58We are cooks and not scientists and it's a new, modern way of cooking
0:09:58 > 0:10:02that you have to understand completely to start using the product.
0:10:02 > 0:10:04Hence, I don't!
0:10:05 > 0:10:09The caviar's not the only technical challenge Richard has set himself.
0:10:09 > 0:10:14He's also trying to make a tricky tomato compression against the clock.
0:10:14 > 0:10:17That is a concern because it does require 24 hours,
0:10:17 > 0:10:20but I'm trying to do that within a shorter time period,
0:10:20 > 0:10:22so fingers crossed it will be all right.
0:10:22 > 0:10:26- How are you getting on there, Richard?- Good.- What are you up to?
0:10:26 > 0:10:30- My terrine is pressing.- You have to press it how long for, minimum?
0:10:30 > 0:10:34- 24 hours.- Right, OK.- Or two hours.
0:10:34 > 0:10:37So you don't know how it has turned out yet? Not yet. OK.
0:10:37 > 0:10:39So Richard, out of all three, is really pushing the boundaries
0:10:39 > 0:10:42and pushing himself in this competition.
0:10:42 > 0:10:46Particularly for the tomato terrine as he's not setting it with anything, so he won't know
0:10:46 > 0:10:50until he cuts into it if that has worked, and that's a real risk for me.
0:10:54 > 0:10:57To learn what it really means to have Olympian ambition,
0:10:57 > 0:11:00Richard travelled to Bath, where Welsh hurdler Dai Greene
0:11:00 > 0:11:03is training hard for London 2012.
0:11:03 > 0:11:05- Hello, Dai.- Hey, are you all right? - Pleasure to meet you.
0:11:05 > 0:11:07- You too, you too. - How are you?- Not too bad.
0:11:07 > 0:11:10Come with me and I'll show you some hurdling.
0:11:10 > 0:11:13As the proud holder of gold medals from the European Championships,
0:11:13 > 0:11:16Commonwealth Games and World Championships,
0:11:16 > 0:11:19Dai is perfectly placed to give Richard some winning tips.
0:11:19 > 0:11:22I've been in this competition before. I didn't do well.
0:11:22 > 0:11:26I wasn't prepared for it. How would you prepare yourself?
0:11:26 > 0:11:28We have a philosophy - train hard, win easy.
0:11:28 > 0:11:31You put everything into training and preparation
0:11:31 > 0:11:33and then when it comes to racing,
0:11:33 > 0:11:35the racing part is usually a bit easier.
0:11:35 > 0:11:38Would you say the pressure is on for 2012?
0:11:38 > 0:11:40I guess it's quite similar to you.
0:11:40 > 0:11:43You're obviously putting a lot of expectation on your shoulders.
0:11:43 > 0:11:48You're ahead of this competition and you want to do yourself justice and give your best performance.
0:11:48 > 0:11:52To show Richard how practice can reap rewards,
0:11:52 > 0:11:55Dai is giving him a hurdling masterclass.
0:11:57 > 0:12:00Not too bad at all. This is what we are going to start on.
0:12:00 > 0:12:02These don't go any lower, these ones.
0:12:02 > 0:12:05Dai usually jumps three-foot hurdles,
0:12:05 > 0:12:07but he's starting Richard off at two foot three.
0:12:07 > 0:12:10- As simple as that! - And then you just come up, yes.
0:12:15 > 0:12:17Arms. Good.
0:12:17 > 0:12:20Having taken the baby hurdles in his stride,
0:12:20 > 0:12:22now it's time to go to three foot.
0:12:26 > 0:12:29All three of them. No hits or bumps, OK?
0:12:29 > 0:12:32- Er...- It's OK.
0:12:32 > 0:12:34Nice.
0:12:35 > 0:12:38Ha-ha! Good.
0:12:38 > 0:12:41This is just like being in the kitchen now. It's now or never.
0:12:41 > 0:12:43This is the time to get the gold medal. You get one more shot.
0:12:43 > 0:12:46You've got to make it happen.
0:12:51 > 0:12:53Good!
0:12:53 > 0:12:56'I think he'll have surprised himself at how well he has done today.'
0:12:56 > 0:12:58He succeeded at the end because he practised
0:12:58 > 0:13:00and if he takes that attitude into the kitchen
0:13:00 > 0:13:04and prepares really well, I think he might exceed his own expectations.
0:13:04 > 0:13:06He is the world 400-metre hurdle champion.
0:13:06 > 0:13:09He's done that by putting in the hard work
0:13:09 > 0:13:13and effort off the track and, you know, that's exactly what I need to do
0:13:13 > 0:13:16with the competition to make sure that I get a dish
0:13:16 > 0:13:19on the final banquet and win my own gold medal.
0:13:19 > 0:13:24Back in the competition, Richard's experience has spurred him on
0:13:24 > 0:13:26in his bid to reach the Olympic feast.
0:13:26 > 0:13:30Spending time with Dai, I would love to be there to do him proud.
0:13:30 > 0:13:33I think what they all do is just remarkable,
0:13:33 > 0:13:35devoting their whole lives to their trade.
0:13:35 > 0:13:40We are doing this for people who challenge themselves every day, and it's a commitment, isn't it?
0:13:40 > 0:13:44- There's a lot of sacrifice involved to achieve greatness.- Yeah.
0:13:44 > 0:13:48At the moment, all three chefs are neck and neck, and this time,
0:13:48 > 0:13:50they're all using the same ingredient.
0:13:50 > 0:13:53It's quite interesting that we all seem to be doing lobster.
0:13:53 > 0:13:56It will be interesting to see who comes out with the best version.
0:13:56 > 0:14:00Obviously, I'm going to say that's mine, but we will wait and see.
0:14:00 > 0:14:03For experienced contender Stephen, lobster is just one
0:14:03 > 0:14:07ingredient in his complex cold platter, which also features crab,
0:14:07 > 0:14:10ceviche scallops, poached oysters and a mackerel tartare.
0:14:10 > 0:14:14It's ambitious in its scale, but does it hit the brief?
0:14:14 > 0:14:17I don't do what these guys do in their restaurants,
0:14:17 > 0:14:20so there's no smoke and mirrors and flashes and this and that.
0:14:20 > 0:14:24It is presented in a way that is clearly Olympic.
0:14:24 > 0:14:26- Have you got a lot of work to do? - Yeah, there is a lot to do.
0:14:26 > 0:14:29Obviously, I like a challenge.
0:14:29 > 0:14:34James' food is fantastic. But it is a piece of fine-dining cooking
0:14:34 > 0:14:36and I could go into his restaurant and have that,
0:14:36 > 0:14:41so what makes it special in putting it in front of someone at an Olympic feast?
0:14:41 > 0:14:45On the surface, Stephen's old foe James' dish is much simpler,
0:14:45 > 0:14:49but Angela's concerned about the number of flavours he is adding to his lobster.
0:14:49 > 0:14:52- So this is your aubergine caviar, yeah?- Yeah.
0:14:52 > 0:14:54You can smell that orange in there.
0:14:54 > 0:14:56What else have you put in to make it green?
0:14:56 > 0:14:58Because normally, when you make it, it's quite grey.
0:14:58 > 0:15:01- There's parsley in there. - Just parsley?- Parsley.- Tomato?
0:15:01 > 0:15:04Yeah, tomato, some garlic and a bit of ground cumin,
0:15:04 > 0:15:07and that's pretty much it.
0:15:07 > 0:15:10James has obviously got a lot going on when he's got
0:15:10 > 0:15:15the spiced aubergine caviar, spiced butter, deep-fried broccoli.
0:15:15 > 0:15:19He has to make sure the lobster shines through and all those
0:15:19 > 0:15:21other ingredients enhance the dish rather than overpower it.
0:15:23 > 0:15:28James' dish relies on the lobster being perfectly cooked
0:15:28 > 0:15:30at the very last minute, and with plating up approaching,
0:15:30 > 0:15:32he has still got lots to do.
0:15:32 > 0:15:37- Four minutes.- He puts his lobster on to boil and preps his vegetables...
0:15:37 > 0:15:40That's ready, that's ready, that's hot.
0:15:40 > 0:15:42..then spoons the orange-flavoured aubergine caviar
0:15:42 > 0:15:46onto the pata negra ham, adding broccoli florets and stalks
0:15:46 > 0:15:48and the deep-fried broccoli tops.
0:15:48 > 0:15:50Come on!
0:15:50 > 0:15:52Working quickly, he shells his lobster
0:15:52 > 0:15:54and warms it through in the spiced butter.
0:15:54 > 0:15:58Finally, James' nerve-wracking fish course is ready to taste.
0:16:02 > 0:16:05Has it broken all your culinary boundaries, do you think?
0:16:05 > 0:16:07It has broken me, I tell you! That was pushing me.
0:16:07 > 0:16:10- I was against the clock. It was brilliant.- Happy with that?
0:16:10 > 0:16:13- Taste it and see.- Yeah. Looking forward to it. Let's go.
0:16:13 > 0:16:17James has taken a risk with his last-minute cooking,
0:16:17 > 0:16:20but does his lobster deliver awe-inspiring gastronomy?
0:16:20 > 0:16:24OK, James. Let's eat. The lobster butter and all the spices,
0:16:24 > 0:16:26does that work with the lobster for you?
0:16:26 > 0:16:30The lobster's quite meaty, it has a full-on flavour and you don't lose the sweetness.
0:16:30 > 0:16:33- Let's try some of the lobster.- Yeah. Spiced butter.- It is very lobstery.
0:16:33 > 0:16:37- Yeah.- I'm not getting a huge amount of spices, to be honest with you.
0:16:37 > 0:16:40- It's quite a delicate spice. - I thought it was going to deliver
0:16:40 > 0:16:43- a bit more flavour. - So, aubergine caviar, good for you?
0:16:43 > 0:16:45- Texture-wise, flavour-wise? - Yeah, definitely.
0:16:45 > 0:16:52- Is there parsley through there? - A little bit, yeah.- And orange.
0:16:52 > 0:16:53Quite sweet.
0:16:53 > 0:16:55- Very orangey, isn't it?- Yeah.
0:16:55 > 0:16:59It's one of those things - the longer it stands, the more it infuses.
0:16:59 > 0:17:02Intensifies. And the broccoli works well with it?
0:17:02 > 0:17:05I just wanted something clean, and broccoli kind of brings that to it.
0:17:05 > 0:17:08You get that green broccoli-like refreshing flavour.
0:17:08 > 0:17:10The broccoli is maybe a little bit missed.
0:17:10 > 0:17:13I don't really think the broccoli adds much to the dish, to be honest.
0:17:13 > 0:17:16Is this an Olympian dish? Is this groundbreaking?
0:17:16 > 0:17:20- Is this really selling James as a chef?- It's different.
0:17:20 > 0:17:24It's got such an array of flavours going on in there.
0:17:24 > 0:17:27I know myself, I'd be really happy if I could sit down and eat that.
0:17:27 > 0:17:30It is a great piece of cooking, but is it stretching the boundaries?
0:17:30 > 0:17:34- Probably not.- Does it meet the brief? It's not for us to decide.
0:17:36 > 0:17:39So, I'm really pleased. Really good dish.
0:17:39 > 0:17:41I think I surprised the boys in the kitchen.
0:17:41 > 0:17:44Hopefully, it makes them a little bit nervous now.
0:17:44 > 0:17:46Fingers crossed, they might be doubting what they've done
0:17:46 > 0:17:49and I might be in pole position.
0:17:49 > 0:17:51Next to serve is Richard,
0:17:51 > 0:17:55who is embarking on the riskiest part of his dish.
0:17:55 > 0:17:58He's using a dispenser and chemicals to create tiny spheres
0:17:58 > 0:18:02of tomato juice, and Angela is going in for a closer look.
0:18:02 > 0:18:05I saw one guy do it with this pipette, individually.
0:18:05 > 0:18:07- This is much smarter, isn't it?- Yeah.
0:18:07 > 0:18:11- You could do thousands at the same time.- It's a little bit easier.
0:18:13 > 0:18:17Richard's cutting-edge techniques have caught his rival's attention.
0:18:17 > 0:18:19It does look like caviar.
0:18:19 > 0:18:22- It looks like the salmon caviar. - Yeah, yeah, yeah. It's true.
0:18:22 > 0:18:26Relieved to see his risky tomato terrine has set,
0:18:26 > 0:18:30he adds baby fennel and cold poached lobster to the plate.
0:18:30 > 0:18:33Scallops are going in now, one minute.
0:18:33 > 0:18:37He spoons his tomato caviar into quirky tins.
0:18:37 > 0:18:39Then finally, the hot scallops hit the plate.
0:18:48 > 0:18:52- Happy?- Yeah.- Reflecting the ambitions of an Olympian athlete?
0:18:52 > 0:18:54I hope so.
0:18:54 > 0:18:57- Right. Tin each.- Let's go.- Let's go.
0:18:57 > 0:18:59Richard's used technical trickery
0:18:59 > 0:19:04to try and break new culinary ground, but has he pulled it off?
0:19:04 > 0:19:06- So you've got the caviar, the tomato caviar.- Yeah.
0:19:06 > 0:19:08And it's giving that punch for you?
0:19:08 > 0:19:11- It's got that burst of flavour at the end?- Yeah.
0:19:11 > 0:19:15I don't want it to make up the numbers, I think it has got enough flavour on its own.
0:19:15 > 0:19:17I want to taste it!
0:19:17 > 0:19:18Got to taste that.
0:19:18 > 0:19:21Caviar.
0:19:22 > 0:19:25Do you know what that feels like to me?
0:19:25 > 0:19:27Tapioca.
0:19:27 > 0:19:31No, spaghetti hoops, when you eat spaghetti in tomato sauce.
0:19:31 > 0:19:35And it works with the dish, or could it stand alone without the caviar?
0:19:38 > 0:19:41Oof! SHE LAUGHS
0:19:41 > 0:19:43First time I've silenced a chef!
0:19:43 > 0:19:47I think the caviar does add another dimension, and obviously,
0:19:47 > 0:19:51you know, brings that drama, that theatre to the Olympic banquet.
0:19:51 > 0:19:53Something skilful that they necessarily wouldn't have seen before.
0:19:53 > 0:19:56I want to taste this compressed tomato.
0:19:56 > 0:19:58It seems a shame for all the effort that's gone into it
0:19:58 > 0:20:01to put it at the bottom so you can't see it.
0:20:04 > 0:20:07- It's tomatoey, but it lacks a bit of vibrance.- So, the terrine.
0:20:07 > 0:20:10- Are you happy with the texture and how it has turned out?- Yeah, I am.
0:20:10 > 0:20:13I would generally like to leave it for 24 hours,
0:20:13 > 0:20:15but it seems to have firmed up.
0:20:15 > 0:20:17It didn't fall apart when I cut into it.
0:20:17 > 0:20:20You spent a lot of time on the tomato terrine, doing the tomato caviar.
0:20:20 > 0:20:23Do you think it's overshadowing the lobster and scallops?
0:20:23 > 0:20:25I think it is quite a good balance.
0:20:25 > 0:20:29- It is all about, you know... - It's a fish course.- Yeah, exactly.
0:20:29 > 0:20:31The scallops.
0:20:31 > 0:20:33Really nicely cooked.
0:20:33 > 0:20:36You wouldn't expect anything less though, would you?
0:20:36 > 0:20:39I personally find the lobster a bit dry.
0:20:39 > 0:20:42I think everyone's got their own take on how far to cook it.
0:20:42 > 0:20:44Yours was certainly cooked a bit less than that.
0:20:44 > 0:20:47I mean, compared to Steve, who has got thousands of ingredients,
0:20:47 > 0:20:48you have used relatively few here.
0:20:48 > 0:20:51Do you think it's reached the heights we're looking for?
0:20:51 > 0:20:56I believe in this dish. I think it's light, delicate. Great flavours.
0:20:56 > 0:20:59- I just find there's something, for me, that's...- Lacking.
0:20:59 > 0:21:00It needs something
0:21:00 > 0:21:02- to tie it all together. - Is it an Olympic dish?
0:21:02 > 0:21:06- Is it an Olympic dish? - I'm not sure about that.
0:21:07 > 0:21:10Well, you know, nothing more I can do now.
0:21:10 > 0:21:13Angela doesn't give much away.
0:21:13 > 0:21:15Asked lots of questions, so I'm not sure
0:21:15 > 0:21:17if that's a good thing or a bad thing.
0:21:17 > 0:21:19Last up is old hand Stephen.
0:21:19 > 0:21:21Having been late with his starter,
0:21:21 > 0:21:24Angela wants to check he is properly prepared this time.
0:21:24 > 0:21:27- Have you plated this before? - What do you think?
0:21:27 > 0:21:31So you've never plated it before, so you're not quite sure how it will turn out?
0:21:31 > 0:21:33No, I haven't and no, I don't,
0:21:33 > 0:21:36but there's not a lot difficult about filling rings.
0:21:36 > 0:21:39But Stephen's Olympic presentation involves lots of fiddly work.
0:21:39 > 0:21:42- Do you want a normal...? - A plate, just a plate.
0:21:42 > 0:21:45- Just something to put... - And the pressure is getting to him.
0:21:45 > 0:21:46Can I do the other one?
0:21:46 > 0:21:48Yeah, if you want, yeah.
0:21:48 > 0:21:51Shall I take these up?
0:21:51 > 0:21:52It's time-consuming, isn't it?
0:21:52 > 0:21:55Even with Richard's help, it's an uphill struggle.
0:21:55 > 0:21:58You are a couple of minutes behind, Steve. How much longer?
0:21:58 > 0:22:01I'm going to be about... I'm going to be about three minutes.
0:22:01 > 0:22:05Stephen quickly fills his lemon jelly with salmon
0:22:05 > 0:22:08and spoons his smoked and fresh mackerel into the cucumber ring.
0:22:08 > 0:22:12The white crab with coriander goes with the tomato jelly,
0:22:12 > 0:22:15then he adds the fourth ring of caviar and lobster.
0:22:15 > 0:22:20Finally, he makes a circle of purple potato and tops it with his ceviche of scallops
0:22:20 > 0:22:23and, not a moment too soon, makes it to the pass.
0:22:26 > 0:22:29- It's certainly Olympian, isn't it? - Hmm...
0:22:31 > 0:22:34Yeah, clearly, there's the colours of the rings.
0:22:34 > 0:22:37- What do you think, James? - Yeah, a simple dish.
0:22:37 > 0:22:39- Quirky, no?- Quirky.
0:22:39 > 0:22:43- It definitely captures the Olympic spirit.- Let's go and taste one.
0:22:43 > 0:22:47Stephen's pushed himself to deliver an Olympic-themed dish,
0:22:47 > 0:22:51but is it groundbreaking gastronomy or simply a gimmick?
0:22:51 > 0:22:53I'm going to start with the salmon one.
0:22:53 > 0:22:55Consistency of the jelly, taste and acidity,
0:22:55 > 0:22:57that's what you were looking for, and the amount...
0:22:57 > 0:23:00I can't get the jelly any thinner, to be honest.
0:23:00 > 0:23:02I don't want to make it any sweeter.
0:23:02 > 0:23:04You haven't got to eat the whole jelly,
0:23:04 > 0:23:07- the jelly is there for the effect of the ring.- Yeah.
0:23:07 > 0:23:09It's quite strong, the lemon jelly.
0:23:09 > 0:23:10A bit too... Just a bit tart.
0:23:10 > 0:23:13- Definitely on the acidic side, isn't it?- On the lemon.
0:23:13 > 0:23:16This is the mackerel, which is a mackerel tartare.
0:23:16 > 0:23:19I felt I put quite a bit of horseradish in there.
0:23:19 > 0:23:23But in fairness... I mean, I can taste it, but...
0:23:23 > 0:23:25I expected the smoked mackerel to be one of the most prominent
0:23:25 > 0:23:28flavours on the dish and it kind of feels a little bit lost.
0:23:28 > 0:23:32Yeah, it is quite light. And the cucumber could be a bit stronger.
0:23:32 > 0:23:35So this is the scallop, the blue one. Anything you would change about that?
0:23:35 > 0:23:38In hindsight, putting the potato in the bottom and then scooping
0:23:38 > 0:23:42a bit out in the middle, so there's a little bit less potato there.
0:23:42 > 0:23:44The scallop tartare is very nice.
0:23:44 > 0:23:46It's got a good bit of acidity in it.
0:23:46 > 0:23:49A bit of chilli that he's got in there. It's light, lovely.
0:23:49 > 0:23:52Far too much potato. It doesn't do the scallop any justice.
0:23:52 > 0:23:56Anything you would change about the caviar one, the lobster?
0:23:56 > 0:23:59I think they are all luxury items that marry well together
0:23:59 > 0:24:01and it finishes the dish off nicely.
0:24:01 > 0:24:05Obviously, it provides me with the black ring I'm looking for for the Olympic rings.
0:24:05 > 0:24:09- This is tomato jelly.- Yes. That is quite a good jelly. Texture is nice.
0:24:09 > 0:24:14It is not over-set. The question is, does it all work together?
0:24:14 > 0:24:17It's like five little tastings, isn't it?
0:24:17 > 0:24:19Almost five mini dishes on one plate.
0:24:19 > 0:24:21You've put loads of work into it, you can see that.
0:24:21 > 0:24:24Where are you pushing the boundaries, gastronomically?
0:24:24 > 0:24:25I don't do rocket science.
0:24:25 > 0:24:28I'm doing something that's tailor-made for these people,
0:24:28 > 0:24:30instead of a fine-dining dish
0:24:30 > 0:24:33that they could find in a lot of top-end restaurants.
0:24:33 > 0:24:37- Hello, hello, Mr Terry.- All right? - How are you?- Yeah, good.
0:24:37 > 0:24:41- I've got to be honest with you, it won't be evens today.- No.
0:24:41 > 0:24:44I think there's going to be one person with their nose in front.
0:24:44 > 0:24:48- We'll see soon enough, won't we? - Yeah.- I'm dreading it again today.
0:24:55 > 0:25:00- OK, guys. - It's time to hear Angela's verdict.
0:25:00 > 0:25:04It's currently a dead heat. Will someone push ahead today?
0:25:04 > 0:25:09James, you did lobster with iberico ham, spiced butter and broccoli.
0:25:09 > 0:25:12You took a risk with your lobster, you know, last-minute.
0:25:12 > 0:25:14I thought it came out really nicely.
0:25:14 > 0:25:18I thought it tasted lovely, I thought the texture was there.
0:25:18 > 0:25:20Spiced butter was nice.
0:25:20 > 0:25:24I thought the aubergine caviar was a lovely touch with the orange.
0:25:24 > 0:25:27Maybe too much. You know, it sort of overpowered a bit, slightly.
0:25:27 > 0:25:30With the deep-fried broccoli, did it need it on the dish?
0:25:30 > 0:25:32I don't think so.
0:25:32 > 0:25:35Did taste good, but where was the innovation?
0:25:35 > 0:25:39We are looking about technical brilliance. Did it have any of that?
0:25:40 > 0:25:43Richard. Your compression of vine tomato,
0:25:43 > 0:25:47hand-dived scallop, poached lobster and fennel.
0:25:47 > 0:25:51The lobster, again, cooked really well. The tomato caviar tasted nice.
0:25:51 > 0:25:54Technically, you were pushing stuff in that respect.
0:25:56 > 0:25:59Compressed tomatoes, liked the idea with the tomato terrine,
0:25:59 > 0:26:02but I think you could have added more flavour to it,
0:26:02 > 0:26:05maybe a few more herbs. Put a bit of basil through there.
0:26:05 > 0:26:08Season it with a bit of rock salt on top, a bit more olive oil.
0:26:10 > 0:26:12I think all the elements individually worked,
0:26:12 > 0:26:16but you needed one thing to bring it all together as a whole.
0:26:17 > 0:26:20Stephen, you had your fish and shellfish medley.
0:26:21 > 0:26:24I thought your tomato jelly was delicious, your cucumber jelly
0:26:24 > 0:26:28really nice and, for me, the tastiest was the caviar and lobster.
0:26:28 > 0:26:29I thought, delicious.
0:26:29 > 0:26:33You can't go wrong with caviar and lobster, it is lovely together.
0:26:35 > 0:26:38The lemon jelly was slightly too strong in flavour
0:26:38 > 0:26:41and although you had the presentation and it looked wow
0:26:41 > 0:26:44and the Olympics, I thought if you took each individual one,
0:26:44 > 0:26:48- they all needed something to bring it together with this wow factor.- Yep.
0:26:48 > 0:26:55So, James, for your lobster and iberico ham, spiced butter and broccoli...
0:26:57 > 0:27:00..I'm going to give you...
0:27:00 > 0:27:01seven out of ten.
0:27:07 > 0:27:10Richard, for your compression of vine tomato, poached lobster
0:27:10 > 0:27:12and fennel,
0:27:12 > 0:27:14I'm going to give you...
0:27:15 > 0:27:18..six out of ten.
0:27:19 > 0:27:22And, Stephen, for your fish and shellfish medley...
0:27:24 > 0:27:28..I'm going to give you a six out of ten.
0:27:31 > 0:27:35So well done, boys. Two days have gone, two more to go.
0:27:35 > 0:27:38It's all about the main course tomorrow. Thank you.
0:27:38 > 0:27:41- Cheers. Well done, chaps. - Well done.
0:27:41 > 0:27:45- Still all to play for. - Yeah.- Only one point in it.
0:27:46 > 0:27:49So James has managed to edge out in front with 13 points,
0:27:49 > 0:27:52leaving Stephen and Richard still neck and neck on 12.
0:27:52 > 0:27:56I'm absolutely over the moon. I'm really chuffed.
0:27:56 > 0:27:57A bit too close for my liking,
0:27:57 > 0:28:00but bye-bye, boys, it's time to run away with it now.
0:28:00 > 0:28:04I'm not disappointed with six. To be with Richard with six and James with seven, I'm happy.
0:28:04 > 0:28:06It keeps the competition nice and tight.
0:28:06 > 0:28:09James is out of the blocks quicker than Richard and I, but we're hot on his heels.
0:28:09 > 0:28:12Angela has been very tough to crack this week.
0:28:12 > 0:28:14Certainly not been throwing the points away,
0:28:14 > 0:28:19so it's still all to play for and I'm still in it.
0:28:19 > 0:28:22Tomorrow, it's the main course, and with his rivals
0:28:22 > 0:28:26breathing down his neck, leader James is taking a massive gamble.
0:28:26 > 0:28:28- We're using liquorice. - That's slightly unusual.
0:28:28 > 0:28:31- Do you think Angela likes liquorice? - I don't know.
0:28:31 > 0:28:33Can I 'fess up, I don't like liquorice.
0:28:46 > 0:28:48Subtitles by Red Bee Media Ltd