0:00:02 > 0:00:06Three of Wales' most ambitious chefs are locked in battle
0:00:06 > 0:00:09to represent their country at a feast for our sporting heroes.
0:00:12 > 0:00:15Having reached the banquet with his fish course before,
0:00:15 > 0:00:18former champion Stephen Terry had high hopes for yesterday's round.
0:00:18 > 0:00:21I'd quite like to relive the experience, to be honest.
0:00:21 > 0:00:24I'll try and stop you getting there this time.
0:00:24 > 0:00:28But he was beaten by ultra-competitive James Sommerin, who stole a one point lead.
0:00:28 > 0:00:32- Broken all your culinary boundaries, James?- It's broken me, I tell you.
0:00:32 > 0:00:35That was pushing me, I was against the clock. That was brilliant.
0:00:35 > 0:00:37Now it's main course day, and with the scores on a knife edge,
0:00:37 > 0:00:40he's risking everything to stay ahead.
0:00:40 > 0:00:42- We're using liquorice. - That's slightly unusual.
0:00:42 > 0:00:44Will James' gamble pay off?
0:00:44 > 0:00:46Do you think Angela likes liquorice?
0:00:47 > 0:00:50Or could it be the chance his foes are looking for?
0:00:50 > 0:00:52Can I fess up? I don't like liquorice.
0:00:52 > 0:00:56I think the pair of them are going to want to take me off top spot.
0:00:56 > 0:00:59But I think I can just keep them at bay.
0:01:10 > 0:01:13With the eyes of the world on Britain in the run-up
0:01:13 > 0:01:14to the 2012 Games,
0:01:14 > 0:01:17our top chefs are blazing a trail for the nation's gastronomy.
0:01:17 > 0:01:19Good, much better.
0:01:19 > 0:01:23- Push those limits.- Woo-hoo-hoo!
0:01:23 > 0:01:27But veteran Angela Hartnett's yet to be blown away
0:01:27 > 0:01:28by the Welsh contenders' efforts.
0:01:28 > 0:01:33Halfway through the competition, none of the guys have really reached those Olympian heights.
0:01:33 > 0:01:35I'm not being tight, I'm just being fair,
0:01:35 > 0:01:37and none of them have pushed me to the point
0:01:37 > 0:01:40where I think, "Wow, that's an amazing dish, give them ten points."
0:01:40 > 0:01:45After two courses of average scores, there's just one point in it.
0:01:45 > 0:01:47- What have we got to do to get more than a six?- I don't know.
0:01:47 > 0:01:49She's not throwing the points away this week.
0:01:49 > 0:01:50Well, I got seven yesterday.
0:01:50 > 0:01:54But, I mean, in terms of a race, we're coming down the back straight.
0:01:54 > 0:01:59- It's going to be close.- It's all about the final sprint, isn't it? You're one stride ahead, James.
0:02:03 > 0:02:06Michelin star James Sommerin nudged ahead in yesterday's fish course,
0:02:06 > 0:02:10and he's now determined to build on his narrow lead.
0:02:10 > 0:02:12I'm quite excited this morning.
0:02:12 > 0:02:15Really looking forward to it, had a good night's kip,
0:02:15 > 0:02:19and I'm just ready for a scrap this morning, so I'm really fired up.
0:02:19 > 0:02:22- That looks like a nice box of tricks. - Yeah, it certainly is.
0:02:22 > 0:02:26- So what's the name of your dish? - It's Mangalitsa pork,
0:02:26 > 0:02:28cooked with liquorice, carrots and leek.
0:02:28 > 0:02:33- What's Mangalitza pork? - It's a Hungarian breed, originally.
0:02:33 > 0:02:35It's really close to wild boar. Fantastic flavour.
0:02:35 > 0:02:38I'm uncertain whether I'll use the loin or the tenderloin.
0:02:38 > 0:02:41That's why I've got both in the box. We're also cooking the jowl.
0:02:41 > 0:02:44- We're using liquorice. - That's slightly unusual.
0:02:44 > 0:02:47Yeah, it is. It's kind of pushing boundaries.
0:02:47 > 0:02:50And then we've got carrots, different varieties, you know,
0:02:50 > 0:02:52good heritage carrots, and then,
0:02:52 > 0:02:54you know, you can't take a Welshman away from his leek.
0:02:54 > 0:02:56You've got to keep it a little bit home.
0:02:56 > 0:02:59So what's inventive about it? What's Olympian?
0:02:59 > 0:03:01Well, the pig in itself.
0:03:01 > 0:03:03What, has it won a gold medal or something?
0:03:03 > 0:03:06Well, it deserves it, because the flavour is absolutely amazing.
0:03:06 > 0:03:09Slightly innovative, with the liquorice flavours,
0:03:09 > 0:03:11and there's no modern chemistry involved in this.
0:03:11 > 0:03:14Again, really good, honest cooking.
0:03:14 > 0:03:17James is banking on a radical flavour combination
0:03:17 > 0:03:21to give his rare-breed meat the Olympian edge.
0:03:21 > 0:03:24But is it a risk too far?
0:03:24 > 0:03:26James is doing liquorice with pork.
0:03:26 > 0:03:28I've never eaten that, never seen it on any menu.
0:03:28 > 0:03:32If it doesn't work, that's him out of the competition.
0:03:32 > 0:03:34On the other hand, if he sells it well, it's delicious,
0:03:34 > 0:03:38that could be his invention that takes him into the next round.
0:03:39 > 0:03:44Next up, and in joint-second, is returning contender Richard Davies,
0:03:44 > 0:03:46who's hellbent on staying out of third place today.
0:03:46 > 0:03:49'Last time I was here,
0:03:49 > 0:03:51'huge disappointment to be going home first.'
0:03:51 > 0:03:53I don't want that to happen this time.
0:03:53 > 0:03:55You know, I'm going to be doing everything I can
0:03:55 > 0:03:57to stay in the competition.
0:03:58 > 0:04:00Hi, Richard.
0:04:00 > 0:04:03So what have we got here? What's the title of your dish, first off?
0:04:03 > 0:04:05Er, we've got slow-cooked rib of beef
0:04:05 > 0:04:08with horseradish ice cream and beetroot ketchup.
0:04:08 > 0:04:11We've got the beetroot juice here.
0:04:11 > 0:04:14So you're not using a whole beetroot or fresh, you're using a juice?
0:04:14 > 0:04:15Yeah. We're using a juice,
0:04:15 > 0:04:19and we're using some Gellan gum to thicken it, to set it.
0:04:19 > 0:04:23I've not really used it before the competition, but obviously, tried and tested.
0:04:23 > 0:04:26Talk to me about this lovely piece of meat. I mean, it looks fantastic.
0:04:26 > 0:04:29Why are you slow-cooking it? Why not just roast it, then slice it?
0:04:29 > 0:04:33For me, the competition was about pushing your boundaries,
0:04:33 > 0:04:36modern cooking, and we're using the water baths
0:04:36 > 0:04:40and then we're going to finish that in the pan, get a nice, caramelised outside on there.
0:04:40 > 0:04:44So what do you feel is going to be groundbreaking about this dish?
0:04:44 > 0:04:47The flavour combinations are quite traditional,
0:04:47 > 0:04:49but we've got a little twist on that.
0:04:49 > 0:04:51We're making the beetroot into ketchup,
0:04:51 > 0:04:52horseradish into an ice cream.
0:04:52 > 0:04:55I'm sure many Olympians won't have eaten horseradish ice cream
0:04:55 > 0:04:57- with their beef before.- I'm sure.
0:04:57 > 0:05:00So I think it's just a little bit of fun, a little bit different.
0:05:00 > 0:05:01How are you feeling, points wise?
0:05:01 > 0:05:03I mean, you're only one point between you and James.
0:05:03 > 0:05:06I mean, there is literally nothing to separate us.
0:05:06 > 0:05:09Well, James will say there's one point, but hopefully,
0:05:09 > 0:05:13you know, I can bring it today and, you know, get a good score.
0:05:14 > 0:05:17Richard's putting a fashionable spin on classic flavours.
0:05:17 > 0:05:20But will his culinary pyrotechnics pay off?
0:05:20 > 0:05:22He's using a horseradish ice cream,
0:05:22 > 0:05:26so that in itself is very inventive, very different.
0:05:26 > 0:05:29Would you put a cold ice cream with a hot rib of beef?
0:05:29 > 0:05:31Beetroot ketchup,
0:05:31 > 0:05:33he's mixing it with his chemicals to make it set like a gel.
0:05:33 > 0:05:38This isn't his normal cooking, which could be a big risk for him.
0:05:38 > 0:05:41Last in is old hand Stephen Terry, who's also languishing on 12,
0:05:41 > 0:05:45despite having previously had a dish at the banquet
0:05:45 > 0:05:47and been a veteran judge.
0:05:47 > 0:05:49Angela's a pretty tough taskmaster.
0:05:49 > 0:05:52I mean, to get higher then six, you've got to really dig deep.
0:05:52 > 0:05:56I think I can achieve that today, and hope for the best.
0:05:57 > 0:06:01- Morning, troops.- Morning, Steve. How are you?- Good.
0:06:01 > 0:06:03- So what's the name of your dish? - The Bunny Pentathlon,
0:06:03 > 0:06:07showcasing wonderful rabbit, cooking it five different ways.
0:06:07 > 0:06:10The first one is a bunny burger,
0:06:10 > 0:06:14which you make from the loins. That's served with a little bit of heritage carrot slaw
0:06:14 > 0:06:16and some triple-cooked French fries.
0:06:16 > 0:06:20- I'm making a little faggot with the offal.- And what's this?
0:06:20 > 0:06:23This is some locally-cured ham. I'm going to wrap that around the loin
0:06:23 > 0:06:25with a little sage and cook it in a water bath.
0:06:25 > 0:06:27We're going to slow-cook the shoulders,
0:06:27 > 0:06:31press it into a mould and then breadcrumb it, deep fry that.
0:06:31 > 0:06:34And the other element of the dish, we're going to confit the legs of the rabbit,
0:06:34 > 0:06:37and that's going to be diced small and set in a jelly.
0:06:37 > 0:06:40What, apart from the amount of work, is groundbreaking about this, and Olympian?
0:06:40 > 0:06:43The name of the dish, the five disciplines,
0:06:43 > 0:06:45that's embracing the Olympic theme, for me.
0:06:45 > 0:06:47It's all set on a plate I've had made for the dish,
0:06:47 > 0:06:50and I'm embracing modern cooking techniques.
0:06:50 > 0:06:52- Feeling confident?- Yes, absolutely.
0:06:52 > 0:06:54You know, in terms of a race, I mean...
0:06:54 > 0:06:56he's just slightly one stride ahead,
0:06:56 > 0:06:58- but we're halfway round the track.- Exactly.
0:06:58 > 0:07:01Most races are won and lost in the last hundred metres.
0:07:01 > 0:07:04You've really got this metaphor for the Olympics nailed!
0:07:04 > 0:07:06You should be commentating.
0:07:06 > 0:07:10Once again, Stephen's taken the Olympic spirit to heart
0:07:10 > 0:07:13with a sporting theme and an ambitious game plan.
0:07:13 > 0:07:16Putting loads of stuff on a plate doesn't make it inventive,
0:07:16 > 0:07:18and doesn't make it taste any better.
0:07:18 > 0:07:22Every element has to be perfectly seasoned, perfectly cooked.
0:07:22 > 0:07:24It's a huge task ahead of him.
0:07:32 > 0:07:35The race for the main course is on.
0:07:35 > 0:07:37Desperate to hold onto his one-point lead,
0:07:37 > 0:07:41Michelin-starred James is preparing his rare-breed pork.
0:07:42 > 0:07:45But he's getting a ribbing for his star ingredient.
0:07:45 > 0:07:47What's the liquorice for, James?
0:07:47 > 0:07:51- I've got a liquorice puree going with the pork.- I like liquorice.
0:07:51 > 0:07:54I must be honest, I'm not a huge fan of liquorice.
0:07:56 > 0:07:59- So you're not a huge fan but you're using it in your main course?- Yeah.
0:08:03 > 0:08:05I've done a lot of taste testing, and it works really well.
0:08:05 > 0:08:08I suppose liquorice is one of those things,
0:08:08 > 0:08:10you either love it or hate it.
0:08:11 > 0:08:12Do you think Angela likes liquorice?
0:08:15 > 0:08:18I don't know. We'll soon find out, won't we?
0:08:18 > 0:08:21You're going to find out, aren't you?
0:08:21 > 0:08:25James is heating his liquorice with water to make a puree,
0:08:25 > 0:08:28and Angela's quick to zero in on his risky choice of flavours.
0:08:28 > 0:08:31- And what's that?- It's my liquorice.
0:08:31 > 0:08:33It's just a bit thick at the moment.
0:08:34 > 0:08:37Can I fess up?
0:08:37 > 0:08:38- I don't like liquorice.- Don't you?
0:08:38 > 0:08:41Snap. I don't like liquorice very much.
0:08:41 > 0:08:43- Really?- Yep. - That's interesting and brave.
0:08:43 > 0:08:46We all know what liquorice was like when we were kids,
0:08:46 > 0:08:47and it wasn't the nicest,
0:08:47 > 0:08:50and I've sourced getting the right sort of liquorice.
0:08:50 > 0:08:53It's not the powerful,
0:08:53 > 0:08:54sweet liquorice we buy in shops.
0:08:54 > 0:08:57He's been very smart, and it naturally has the properties
0:08:57 > 0:09:02of aniseed, fennel, Pernod. All those flavours work very well with pork.
0:09:02 > 0:09:05But I don't want to see a whole blob of liquorice on his plate
0:09:05 > 0:09:07and this minuscule piece of pork.
0:09:07 > 0:09:10Pork's the element, make sure that it enhances the dish,
0:09:10 > 0:09:11but not overkills it.
0:09:13 > 0:09:16Hot on James' heels is fellow Michelin star holder Richard,
0:09:16 > 0:09:19hard at work on his slow-cooked rib eye of beef.
0:09:19 > 0:09:22So far, he's produced technically perfect dishes,
0:09:22 > 0:09:25but has failed to deliver the wow factor.
0:09:25 > 0:09:28Richard knows he needs to add a kick to all his dishes.
0:09:28 > 0:09:30Everything was all nice, it was all good,
0:09:30 > 0:09:33but, you know, a bit dull, bit boring.
0:09:33 > 0:09:35We're looking for a great taste sensation.
0:09:35 > 0:09:40He's banking on his beetroot ketchup to provide the missing link today.
0:09:40 > 0:09:41- Beetroot ketchup?- Yeah.
0:09:41 > 0:09:45It's like a sweet and sour element, I mean, this isn't finished yet...
0:09:45 > 0:09:48Have you got any fried rice with it?
0:09:48 > 0:09:50Fried rice?
0:09:50 > 0:09:53Yeah, you said it's a kind of sweet and sour sort of thing.
0:09:54 > 0:09:58To set his ketchup, Richard's using high-tech Gellan gum.
0:09:58 > 0:09:59The biggest risk with the dish,
0:09:59 > 0:10:03I think, is getting the texture of the ketchup right.
0:10:03 > 0:10:07I'm not making it from a raw vegetable, we're using the juice,
0:10:07 > 0:10:09using strange chemicals,
0:10:09 > 0:10:12and, you know, wacky ways of bringing it all together.
0:10:12 > 0:10:16Angela's keen to find out if the risk is worth it.
0:10:16 > 0:10:17What's this one?
0:10:17 > 0:10:20Er, that is the beetroot ketchup.
0:10:20 > 0:10:22Why did you use that juice instead of beetroot?
0:10:22 > 0:10:24Obviously I tried both ways,
0:10:24 > 0:10:27and it gave a bit more flavour than the raw beetroot juice.
0:10:27 > 0:10:30- That's quite acidic, that, it's quite sweet.- Yeah, exactly.
0:10:30 > 0:10:33You know, the ice cream's quite creamy, the beef's soft,
0:10:33 > 0:10:35and, you know,
0:10:35 > 0:10:39I'm just hoping that'll really give it the kick you're looking for.
0:10:40 > 0:10:43Neck and neck with Richard is former champion Stephen,
0:10:43 > 0:10:46who's cracking on with his five-part rabbit dish,
0:10:46 > 0:10:50making faggots with the offal and preparing pressed shoulder fritters.
0:10:50 > 0:10:53'The brief says it's about challenging oneself, you know,
0:10:53 > 0:10:56'and I set myself a huge challenge today to achieve five dishes'
0:10:56 > 0:10:59that are all finished hot to order on a plate.
0:10:59 > 0:11:01- JAMES:- I'm quite intrigued to see Stephen's dish,
0:11:01 > 0:11:03cos he is serving burger
0:11:03 > 0:11:05and chips on there. It does have a faggot.
0:11:05 > 0:11:10They're not really what would spring to mind for pushing the boundaries.
0:11:10 > 0:11:13Stephen's wrapping his rabbit loin in a bespoke smoked ham,
0:11:13 > 0:11:17and Angela's keen for a closer look at this special ingredient.
0:11:17 > 0:11:20- Hiya.- And where's this ham? Just with sage in there, yeah?
0:11:20 > 0:11:25- It's herbs and predominantly sage, but it's slightly smoked.- Yeah.
0:11:25 > 0:11:27And time wise, how're you looking?
0:11:27 > 0:11:31I haven't got a clue, to be honest with you. Erm...
0:11:31 > 0:11:34OK. I suggest maybe you do check.
0:11:38 > 0:11:40'You know, he's been late twice.
0:11:40 > 0:11:45'I don't particularly want to penalise someone for lateness.
0:11:45 > 0:11:47I really want it to be about the food but it's not fair
0:11:47 > 0:11:49on the other guys. They're being very straight,
0:11:49 > 0:11:52they're making sure they're on time.
0:11:54 > 0:11:59Stephen's time-consuming dish has been a long time in the planning,
0:11:59 > 0:12:02and he's even commissioned a tailor-made ham
0:12:02 > 0:12:03from a local producer.
0:12:06 > 0:12:09- Hi, James.- Hello, Stephen. - How are you doing?
0:12:09 > 0:12:12Yeah, I'm a bit piggy, but apart from that, I'm good.
0:12:12 > 0:12:13- These look beautiful.- They are.
0:12:13 > 0:12:17Stephen has asked James to come up with three fresh ideas,
0:12:17 > 0:12:19including a ham encrusted with sage.
0:12:19 > 0:12:21- OK, so that's the sage one.- Yep.
0:12:21 > 0:12:24We've done this in Somerset Cider Brandy.
0:12:24 > 0:12:26Oh, OK. Looking forward to tasting that.
0:12:26 > 0:12:28It's been washed in Somerset Cider Brandy.
0:12:28 > 0:12:30Let's not forget the third option,
0:12:30 > 0:12:32which was the really heavily-smoked one.
0:12:32 > 0:12:37- OK, so we've gone through five smokes, this.- Five smokes?
0:12:37 > 0:12:40Yeah, beech smokes, so, I say, delicate flavoured wood.
0:12:40 > 0:12:44Now the hams are ready to taste, starting with the smoky one.
0:12:44 > 0:12:48This is obviously cut from the middle, so it's not going to be...
0:12:50 > 0:12:52- ..as smoky.- It's delicious.
0:12:52 > 0:12:55Just such an amazing texture.
0:12:55 > 0:12:57How will the brandy flavour measure up?
0:12:57 > 0:12:59You see, that's a little bit firmer.
0:12:59 > 0:13:02- God, you can smell that straight away, can't you?- Yeah.
0:13:02 > 0:13:04It's there, isn't it?
0:13:04 > 0:13:06- Get that bit of apple.- Yeah.
0:13:06 > 0:13:09Straight away, in comparison to the smoked,
0:13:09 > 0:13:11I think the smoked would work a bit better.
0:13:11 > 0:13:13Finally, the sage.
0:13:14 > 0:13:16Mm.
0:13:16 > 0:13:20- I like that.- Mm. I'm liking that.- Yeah.
0:13:20 > 0:13:23I think the sage works really well, I'll be honest.
0:13:23 > 0:13:24I think it's a good...
0:13:24 > 0:13:28It's a good combination, it'll work well on the dish
0:13:28 > 0:13:29Could be the one.
0:13:31 > 0:13:33It's time to see how it works with the loin.
0:13:38 > 0:13:41If there was one thing I think we could maybe sort of
0:13:41 > 0:13:44slightly enhance more would be a little bit more
0:13:44 > 0:13:46- on the smokiness of the ham.- OK.
0:13:46 > 0:13:50So it's not up with the five times smoke, but maybe once or twice more.
0:13:50 > 0:13:51Yeah, OK, we can do that.
0:13:51 > 0:13:55With a few tweaks, Stephen's confident his ham will take him
0:13:55 > 0:13:57through to the judges and beyond.
0:13:57 > 0:14:00The judging panel on Great British Menu are very experienced,
0:14:00 > 0:14:03very, very learned, and for them, they will be able to pick up
0:14:03 > 0:14:07that something is very tailor-made individual, quite a unique product,
0:14:07 > 0:14:11part of a dish that will hopefully be a winning formula.
0:14:12 > 0:14:14With just one point separating the chefs,
0:14:14 > 0:14:18top-notch ingredients could mean the difference between triumph and disaster.
0:14:18 > 0:14:22You've to go all-out on a competition like this, really sourcing great produce.
0:14:22 > 0:14:25It's all about the pursuit of perfection, isn't it?
0:14:25 > 0:14:28It's like an Olympian in pursuit of sport, trying to achieve greatness.
0:14:28 > 0:14:30It's best of the best.
0:14:30 > 0:14:32Cos that's what success is all about, isn't it?
0:14:32 > 0:14:35Well, you think how much effort they all put into their own
0:14:35 > 0:14:37achievements and everything else.
0:14:37 > 0:14:39Fiercely defending his narrow lead,
0:14:39 > 0:14:43James is banking on his rare-breed Mangalitza pork.
0:14:43 > 0:14:45But he's only cooked with it once before
0:14:45 > 0:14:48and still isn't sure which cut he's serving.
0:14:50 > 0:14:53'He's taken a little risk, which is unlike James.
0:14:53 > 0:14:56'He normally goes into it very methodical, everything written down.'
0:14:56 > 0:14:58He knows to the last ounce of salt.
0:14:58 > 0:15:01So this way, he's deciding at the last minute
0:15:01 > 0:15:03what he's going to use, which makes it quite interesting.
0:15:03 > 0:15:06- So what are you going to use, you don't know yet?- No.
0:15:06 > 0:15:09- We'll do a bit of a taste test, if you want.- OK, let's go.
0:15:12 > 0:15:16- And you just salt or pepper as well? - Just a little bit of salt.- OK.
0:15:16 > 0:15:19- And would you serve that slightly pink?- Yeah.
0:15:19 > 0:15:23'You don't want to under-cook it too much,
0:15:23 > 0:15:26'because there is a thing about pork being a bit too pink.'
0:15:26 > 0:15:29I think people are accepting these days that, you know,
0:15:29 > 0:15:31yes pork can be eaten slightly pink.
0:15:31 > 0:15:35You certainly don't want to overcook it because if you do, it is like old boots.
0:15:35 > 0:15:37So which one are you going to use?
0:15:37 > 0:15:40- I think you'll have to wait and see. - THEY LAUGH
0:15:42 > 0:15:44First to the pass today is Richard,
0:15:44 > 0:15:48whose dish turns traditional beef and horseradish on its head.
0:15:48 > 0:15:51But could his innovative ice cream be a step too far?
0:15:51 > 0:15:54Horseradish ice cream with a main course, with beef...
0:15:54 > 0:15:58I mean, I see the relationship between beef and horseradish,
0:15:58 > 0:16:00it's a perfect marriage, classic. But an ice cream?
0:16:00 > 0:16:03OK, Richard, how's your horseradish ice cream?
0:16:03 > 0:16:05- I think I got the flavour right. - Yep.
0:16:05 > 0:16:09- Cos, you know, too much and... - Overpower.- You won't be tasting that.
0:16:09 > 0:16:13- Yeah, I think I got the balance right, so...- All right.
0:16:13 > 0:16:16- Good.- Fingers crossed you'll think the same.
0:16:16 > 0:16:20Something cold naturally needs far more seasoning than anything hot.
0:16:20 > 0:16:23It's got to make maximum flavour out of that horseradish
0:16:23 > 0:16:26and make sure it's seasoned correctly, so when you eat it
0:16:26 > 0:16:29with the beef, you get that powerful horseradish kick.
0:16:30 > 0:16:34Richard quickly finishes off his slow-cooked beef in the pan,
0:16:34 > 0:16:38and preps his garnish of watercress breadcrumbs and beetroot ketchup.
0:16:38 > 0:16:43Then adds his vegetables, confit potatoes and crumbed bone marrow.
0:16:43 > 0:16:45Finally his meat is sliced,
0:16:45 > 0:16:49and with a scoop of controversial horseradish ice cream on the plate,
0:16:49 > 0:16:50it's judgement time.
0:16:52 > 0:16:53- OK, Richard.- Yep.
0:16:56 > 0:16:58- Olympian dish?- Hope so.
0:16:58 > 0:17:01Right, we better go before the ice cream melts, yeah?
0:17:02 > 0:17:04So Richard's embraced modern trends.
0:17:04 > 0:17:07But has he produced an awe-inspiring dish?
0:17:07 > 0:17:09I like horseradish with my beef,
0:17:09 > 0:17:12so I'm going to have some of this horseradish ice cream.
0:17:12 > 0:17:15I think the horseradish could be a little bit stronger in that.
0:17:15 > 0:17:17Enough horseradish in there for you?
0:17:17 > 0:17:19Erm, I don't want to go crazy on that.
0:17:19 > 0:17:22I think if you taste it on its own with the beef, you get it,
0:17:22 > 0:17:24so maybe, maybe a touch stronger.
0:17:24 > 0:17:27In terms of the cold and the hot, it's an unusual feeling,
0:17:27 > 0:17:30it's not one you're used to when you've got a mouthful of beef,
0:17:30 > 0:17:33- putting ice cream in your mouth. - You either like it or you don't.
0:17:33 > 0:17:36- It's the modern thing. - Anything you'd change about the dish?
0:17:36 > 0:17:39I would like to see the beef cooked a little bit less,
0:17:39 > 0:17:43but with it being rib eye, I don't want to go too rare,
0:17:43 > 0:17:46cos it's one of the toughest out of the beef cuts.
0:17:46 > 0:17:49And this, the beetroot, are you happy with that?
0:17:49 > 0:17:52- It doesn't overpower, doesn't under-power?- No, I quite like that.
0:17:52 > 0:17:55And it adds a real zing, like that sweet and sour,
0:17:55 > 0:17:57trying to excite the mouth
0:17:57 > 0:17:59and kind of tickle the tastebuds with that.
0:17:59 > 0:18:02You can taste beetroot, but there is sweetness there.
0:18:02 > 0:18:04I think it's very well-balanced.
0:18:04 > 0:18:07The carrots are a bit under-cooked.
0:18:07 > 0:18:09- A bit under-cooked? - Well, this half's rock hard.
0:18:10 > 0:18:12Mind his plates.
0:18:12 > 0:18:14What's inventive about it, what's Olympian about it?
0:18:14 > 0:18:18I don't think any of them will ever have had
0:18:18 > 0:18:21a horseradish ice cream or even an ice cream with a main course before.
0:18:21 > 0:18:24- Yeah.- And I do think the ice cream works with it.
0:18:24 > 0:18:28It's meat and two veg. I don't see what's really special about it.
0:18:28 > 0:18:31Is it a gold-winning medal? Maybe a bronze.
0:18:31 > 0:18:33Possibly a bronze.
0:18:34 > 0:18:37Well, you know, really happy with that.
0:18:37 > 0:18:41Executed the dish well, there's still a little room for improvement,
0:18:41 > 0:18:46but really hoping for a great score today to put me into contention.
0:18:46 > 0:18:48James is next to face the music.
0:18:48 > 0:18:52His rivals looking on, he preps his plate with carrot,
0:18:52 > 0:18:56leek and liquorice purees, then adds sliced carrots and leeks.
0:18:57 > 0:19:01The Mangalitza tenderloin and loin are sliced and served.
0:19:01 > 0:19:04Then the jowl is added to the plate.
0:19:04 > 0:19:07Finally he adds a drizzle of liquorice sauce,
0:19:07 > 0:19:09and his dish is almost ready to eat.
0:19:09 > 0:19:10One last touch.
0:19:15 > 0:19:17- OK.- OK?
0:19:17 > 0:19:20- Sweating like a pig, I tell you. - THEY LAUGH
0:19:20 > 0:19:23- Olympian for you?- Yeah, I think so.
0:19:23 > 0:19:25- And happy with the pork obviously? - I am.
0:19:25 > 0:19:28I was actually really happy with it, so I've used all three pieces.
0:19:28 > 0:19:31- Let's go. One of these, yeah?- Yeah.
0:19:32 > 0:19:36James is banking on left-field flavour combinations
0:19:36 > 0:19:39and his rare breed meat to elevate his dish.
0:19:39 > 0:19:42- But has the strategy paid off?- OK, do you want to pour the sauce, James?
0:19:42 > 0:19:45Gosh, I've got the shakes, the adrenaline's still...
0:19:45 > 0:19:47Is the sauce liquorice sauce?
0:19:47 > 0:19:50- The sauce has got a little bit of liquorice in there.- Right.
0:19:50 > 0:19:55Are you picking up much more flavour from the Mangalitza pork?
0:19:55 > 0:19:57The Mangalitza has got a great flavour,
0:19:57 > 0:20:01but I wouldn't say it's a world-beating pork, it's as good as.
0:20:01 > 0:20:04So you're happy with the cooking of the meat,
0:20:04 > 0:20:06- with the jowl and the loin, etc? - Very happy.
0:20:06 > 0:20:09I think it's a good balance of flavour, good balance of texture.
0:20:09 > 0:20:13The thing is about liquorice, it is one of those, you either love it or hate it things.
0:20:13 > 0:20:17So to eat this dish, if you don't like liquorice,
0:20:17 > 0:20:20you won't like the dish, because it does leave a liquorice flavour in your mouth.
0:20:20 > 0:20:22Which is a bit of a worry.
0:20:22 > 0:20:23So you took a risk, really,
0:20:23 > 0:20:26using an ingredient that you're not necessarily a fan of.
0:20:26 > 0:20:28- Do you think it's worked in the dish? - I do.
0:20:28 > 0:20:31I think it's not offensive, it's not in your face
0:20:31 > 0:20:33and it certainly doesn't overpower the dish.
0:20:33 > 0:20:36They're carrots, aren't they? What's the green, then?
0:20:36 > 0:20:40- Leek.- Oh, of course it is. Yeah, leeks.
0:20:40 > 0:20:42- Do you think you need all three purees?- Probably not,
0:20:42 > 0:20:45I think I could probably drop the leek puree and not bat an eyelid.
0:20:45 > 0:20:47It looks aesthetic on the eye,
0:20:47 > 0:20:50but does it bring anything to the dish? Maybe not.
0:20:50 > 0:20:53It's an assembly of components that just sit neatly together,
0:20:53 > 0:20:56- but it's not an exciting dish, for me.- Mm.
0:20:56 > 0:20:58You're in the lead now, James, by one point.
0:20:58 > 0:21:01- Do you think this dish will take you further?- I'd like to think so.
0:21:01 > 0:21:03It is different, it's groundbreaking, to an extent.
0:21:03 > 0:21:06Because I'm using something that is essentially a sweet element...
0:21:06 > 0:21:10- Yep.- ..into a main course to try and accentuate the pork.- Yep.
0:21:10 > 0:21:13Different methods of cooking, pushing my own boundaries.
0:21:16 > 0:21:20Well, I must say, I'm absolutely ecstatic.
0:21:20 > 0:21:22I think I've actually put the boot up the other two a little bit.
0:21:22 > 0:21:25I don't think they expected the pork to look as nice as it did.
0:21:25 > 0:21:29I really hope and pray that I'm going to come out on top today.
0:21:29 > 0:21:31Now it's Stephen in the spotlight,
0:21:31 > 0:21:35and with five elements to be served hot and on time,
0:21:35 > 0:21:37he's got his work cut out.
0:21:39 > 0:21:42He pan fries his burgers and the ham-wrapped loin
0:21:42 > 0:21:45and stirs cream through his sauteed chicory.
0:21:45 > 0:21:49The faggots cooked in stock, his chips go on for their final fry.
0:21:49 > 0:21:52But his jelly is holding things up.
0:21:58 > 0:22:02Not a moment too soon, he arranges it on his specially-designed plate
0:22:02 > 0:22:05and finishes off his ham-wrapped rabbit loin.
0:22:05 > 0:22:09- Are you on time?- Am I on time? I believe I am on time, Angela.
0:22:09 > 0:22:12His cream chicory topped with his rabbit shoulder fritter,
0:22:12 > 0:22:15his bunny burger goes on a crouton of fried bread.
0:22:15 > 0:22:17A battered anchovy,
0:22:17 > 0:22:20and Stephen's ambitious main course is finally ready.
0:22:22 > 0:22:26Plates are brilliant. I mean, certainly captured the Olympic spirit.
0:22:26 > 0:22:28- And you're on time! - Yeah, there we are.
0:22:28 > 0:22:31That's good enough for me!
0:22:31 > 0:22:35OK, let's go. Let's go and eat one of these.
0:22:35 > 0:22:38So again, Stephen's taken the Olympic theme to extremes.
0:22:38 > 0:22:40But has he delivered groundbreaking gastronomy to match?
0:22:40 > 0:22:44Is it the right proportion, given they're having four courses?
0:22:44 > 0:22:47It's the main course, it's the nature of the dish.
0:22:47 > 0:22:50It certainly looks like a mammoth plate of food.
0:22:50 > 0:22:52Yeah, it's a nice healthy portion.
0:22:52 > 0:22:56The ham, which you wrapped round the loin, do you think that overpowered the dish?
0:22:56 > 0:22:59- Not too much sage, not too much smokiness for you?- No.
0:22:59 > 0:23:02The sage has come through, it wasn't too much smokiness.
0:23:02 > 0:23:06So this is burger, chips and coleslaw.
0:23:06 > 0:23:10I do like my burger bun a little bit...
0:23:10 > 0:23:12- Softer.- ..softer than that.
0:23:12 > 0:23:14How did you come up with this one, with the jelly?
0:23:14 > 0:23:17Cos that's quite old-fashioned having a jelly.
0:23:17 > 0:23:19I feel it was a nice contrast to the rest of the dish,
0:23:19 > 0:23:20it all ties in together.
0:23:20 > 0:23:23The jelly's quite nice. I think, you know,
0:23:23 > 0:23:26if anything, it needs a little bit of salt, but, you know...
0:23:26 > 0:23:29- This one was the...- Pressed shoulder, braised shoulder.- Yep.
0:23:29 > 0:23:31Try it with some of that, that's a smoked anchovy.
0:23:33 > 0:23:35Smoky those, aren't they?
0:23:35 > 0:23:39Hm. The smokiness really comes through.
0:23:39 > 0:23:41Kind of kills the rabbit a little bit.
0:23:41 > 0:23:45How do you feel this dish is inventive and pushing boundaries?
0:23:45 > 0:23:47It's having the two big shot puts,
0:23:47 > 0:23:51to set yourself a task like that and to get it on the plate. Who dares wins, really.
0:23:51 > 0:23:54I just wonder whether it's just trying a bit too hard.
0:23:54 > 0:23:56In terms of flavour, it delivers a big punch.
0:23:56 > 0:24:02But in terms of presentation and technical ability,
0:24:02 > 0:24:03is it showcasing his cooking?
0:24:03 > 0:24:06Angela's got her work cut out with that dish.
0:24:08 > 0:24:10- Here he is.- Go well?
0:24:10 > 0:24:12Yeah. I think so.
0:24:12 > 0:24:14You know what Angela's like, she doesn't give much away, but I think,
0:24:14 > 0:24:19you know, I don't think she didn't like it, let's put it that way.
0:24:19 > 0:24:21I'm sure I'll get a good six for that.
0:24:21 > 0:24:25- So these scores, they'll be very important going into the next course.- Huge.
0:24:25 > 0:24:29- I think it'll be close again today. - Yeah, I think it will as well.
0:24:32 > 0:24:37The moment of truth has arrived. Can James hold on to pole position?
0:24:40 > 0:24:45OK, guys. Third course done and dusted, one more to go.
0:24:46 > 0:24:49So, Richard, yours was the slow-cooked rib of beef.
0:24:49 > 0:24:53Brave to do beetroot ketchup and the horseradish ice cream,
0:24:53 > 0:24:56both very different, both new techniques, I think,
0:24:56 > 0:24:58that you don't normally cook with.
0:24:58 > 0:25:01I had my reservations about horseradish ice cream,
0:25:01 > 0:25:03but I think you really did nail it,
0:25:03 > 0:25:07I thought it tasted nice in the mouth, it was full of flavour.
0:25:07 > 0:25:09Beef, we both agree, could have been cooked a bit less.
0:25:09 > 0:25:11You know, you said yourself.
0:25:11 > 0:25:14And with sous-vide cooking and that sort of water bath cooking,
0:25:14 > 0:25:17you would think you would nail that spot on.
0:25:17 > 0:25:19And I think maybe you needed to take a bit more care
0:25:19 > 0:25:22with your vegetables, with your potatoes, with the carrot.
0:25:22 > 0:25:26You could have added a bit more flavour to both those elements.
0:25:26 > 0:25:31James, you did the Mangalitza pork with liquorice, carrots and leeks.
0:25:31 > 0:25:34Liquorice with pork, not something I've normally tasted
0:25:34 > 0:25:37or would read on a menu. But I think it did work well.
0:25:37 > 0:25:40You understood the marriage of liquorice, aniseed, fennel.
0:25:40 > 0:25:44I think you could have added a little bit of salt on your tenderloin,
0:25:44 > 0:25:47a little bit on your loin, just to bring them up a bit slightly.
0:25:47 > 0:25:49It was all cooked wonderfully,
0:25:49 > 0:25:51it was all tasty, but it was very safe.
0:25:51 > 0:25:54Where was your invention on there, where was your pushing yourself
0:25:54 > 0:25:55or the boundaries?
0:25:55 > 0:25:57HE SIGHS
0:25:57 > 0:26:00Stephen. Your Bunny Pentathlon...
0:26:00 > 0:26:03I like the inventiveness, you know, rabbit five ways,
0:26:03 > 0:26:08I don't think in the whole competition of Great British Menu, rabbit's been done like that.
0:26:08 > 0:26:10I thought the dish as a whole, all five elements,
0:26:10 > 0:26:14I thought, you know, delicious, beautifully seasoned.
0:26:14 > 0:26:17And I love the contrast with, you know, the savoury anchovy,
0:26:17 > 0:26:21the smokiness of that with the rabbit shoulder, it was a great balance.
0:26:21 > 0:26:23My negative on that, the jelly.
0:26:23 > 0:26:27Just a little bit of seasoning could have lifted it.
0:26:27 > 0:26:31I'm going to give a half point today, which doesn't normally happen,
0:26:31 > 0:26:34and the reason being, I think the dish I give the half point to,
0:26:34 > 0:26:37slightly above the other dish.
0:26:37 > 0:26:40So, James,
0:26:40 > 0:26:44for your Mangalitsa pork with liquorice, carrots and leeks...
0:26:45 > 0:26:47..I'm giving you...
0:26:49 > 0:26:51..seven out of ten.
0:26:53 > 0:26:57Richard, for your slow-cooked rib of beef, beetroot ketchup,
0:26:57 > 0:27:01bone marrow, and horseradish ice cream,
0:27:01 > 0:27:03I'm giving you...
0:27:04 > 0:27:07..a seven and a half.
0:27:08 > 0:27:10Stephen, for your Bunny Pentathlon...
0:27:11 > 0:27:13..I'm going to give you...
0:27:15 > 0:27:18..a nine out of ten.
0:27:18 > 0:27:20So you've got one more course to go, guys.
0:27:20 > 0:27:22So good luck.
0:27:23 > 0:27:25- Well done, Stephen.- Well done.
0:27:25 > 0:27:27It's tight, guys.
0:27:27 > 0:27:29- Isn't it just?- Well done.
0:27:29 > 0:27:33Just a point and a half in it. You know, it's like... It's nothing.
0:27:33 > 0:27:36- It's unreal, isn't it?- It's nothing. - Very close.
0:27:36 > 0:27:40- No, I'm pleased with that. - It was a good dish.
0:27:41 > 0:27:44So with one course left, Stephen has stormed into first place
0:27:44 > 0:27:45on 21,
0:27:45 > 0:27:48while James has slipped into second on 20,
0:27:48 > 0:27:53putting Richard in dangerous third on 19.5 points.
0:27:53 > 0:27:55I'm blown away, I'm absolutely blown away.
0:27:55 > 0:27:58I think I exceeded my own expectations. Not I think, I did.
0:27:58 > 0:28:01I exceeded my own expectations. I never expected to get a nine.
0:28:01 > 0:28:03I was a little bit shocked, actually.
0:28:03 > 0:28:06Angela said it was safe cooking but it was good cooking.
0:28:06 > 0:28:08Obviously not enough.
0:28:08 > 0:28:11I'm not going to let today's score affect my attitude
0:28:11 > 0:28:14towards the competition. I'm still in the competition
0:28:14 > 0:28:16and I can still win the competition.
0:28:16 > 0:28:19Tomorrow's dessert will determine their fate.
0:28:19 > 0:28:21And with Stephen playing it safe...
0:28:21 > 0:28:24Nearly everybody's had, you know, lemon meringue pie, trifle...
0:28:24 > 0:28:27Not my lemon meringue pie and not my strawberry trifle, all right?
0:28:27 > 0:28:30..anyone could be going home.
0:28:30 > 0:28:32I'm just a bit nervous at the moment, a bit flighty.
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