0:00:02 > 0:00:04The competition continues on Great British Menu.
0:00:04 > 0:00:08- It's all right, it was meant to happen(!)- Really?
0:00:08 > 0:00:10Three of the central region's finest chefs,
0:00:10 > 0:00:14Daniel Clifford, Aktar Islam and Paul Foster,
0:00:14 > 0:00:18are fighting for the chance to cook at once-in-a-lifetime Olympic feast.
0:00:19 > 0:00:23Yesterday was a battle of the starters
0:00:23 > 0:00:25that saw Daniel fly to the top of the leaderboard.
0:00:25 > 0:00:28- I'm going to give you a nine out of ten.- Thank you very much.
0:00:28 > 0:00:31But it was a completely different story for returning champion Aktar.
0:00:31 > 0:00:36- Can I get another one of my legs, please?- What happened?- The other one popped slightly, that's all.
0:00:36 > 0:00:41Today, it's the fish course and it's war between Aktar and Daniel.
0:00:41 > 0:00:42You feel any pressure today?
0:00:42 > 0:00:45- Obviously, you've got points to gain.- There is a lot of pressure.
0:00:45 > 0:00:49I need to recreate the magic I had last year. It's going to be tough.
0:00:49 > 0:00:52Some of us are going to sleep well, some of us are going to have nightmares.
0:00:52 > 0:00:56Will Aktar's choice of ingredient be his downfall?
0:00:56 > 0:01:00- It's that risk of smoking beautiful langoustine.- Too much.- Yeah.
0:01:00 > 0:01:03- Definitely taking a risk on this one. - OK!
0:01:15 > 0:01:19This year's challenge is to create ground-breaking food,
0:01:19 > 0:01:21awe-inspiring dishes that reflect
0:01:21 > 0:01:23the ambition of our record-breaking Olympians.
0:01:23 > 0:01:26It's been really hard coming up with the dishes for the menu.
0:01:26 > 0:01:27I've had to push myself.
0:01:27 > 0:01:31Each chef has had to seek out something special for their menus -
0:01:31 > 0:01:34ground-breaking techniques and ingredients worthy of champions.
0:01:34 > 0:01:36Interesting. It's different, it's unique,
0:01:36 > 0:01:38it stands up and I think it fits the challenge.
0:01:38 > 0:01:43Former champion Glynn Purnell is expecting extraordinary things from them today.
0:01:43 > 0:01:45What I don't want to see is the obvious.
0:01:45 > 0:01:47I don't want to see simple combinations.
0:01:47 > 0:01:51I want to see different ingredients, different textures.
0:01:51 > 0:01:54I want to see creativity worthy of a gold medal.
0:01:54 > 0:01:57After yesterday's scores, the pressure is on,
0:01:57 > 0:01:59especially for Aktar, one of last year's winners,
0:01:59 > 0:02:02who is trailing behind with just five.
0:02:02 > 0:02:04How do you feel?
0:02:04 > 0:02:10Yeah, obviously I'm reminded by the board. I came in last.
0:02:10 > 0:02:14- I think it's daunting now. - I'm trying to block it out, actually!
0:02:14 > 0:02:17First up is Daniel Clifford, an award-winning chef
0:02:17 > 0:02:21with two Michelin stars who's tried and failed here twice before.
0:02:21 > 0:02:23He flew out of the blocks yesterday
0:02:23 > 0:02:26with an impressive nine for his risky starter.
0:02:26 > 0:02:28I am first the moment, but that means nothing
0:02:28 > 0:02:32until I've got that last baton in my hand and I'm running to the finish line.
0:02:32 > 0:02:35I've got, er... I could trip and fall over.
0:02:37 > 0:02:42So, Daniel, fish today, fantastic starter yesterday. You can't dip.
0:02:42 > 0:02:44- No.- What's going to blow me away this time?
0:02:44 > 0:02:47I've got some beautiful mullet.
0:02:47 > 0:02:49I'm going to stuff them with confit lemon and some Iberico ham.
0:02:49 > 0:02:54Very Mediterranean - roasted artichokes. This is what I'll roll the mullet in.
0:02:54 > 0:02:57- What's that?- Airbag.- Airbag?
0:02:57 > 0:02:59It's pork skin, dehydrated.
0:02:59 > 0:03:02So when you cook anything in an oil, it puffs up like a crackling,
0:03:02 > 0:03:05- but it's full of air.- OK.
0:03:05 > 0:03:09Then the meat glue, what it does is you open the mullet up,
0:03:09 > 0:03:12then you stuff the mullet and glue it back together.
0:03:12 > 0:03:15You'll cut into the fish and have a little surprise inside.
0:03:15 > 0:03:18- Technically, it's pushing the boundaries.- Totally.
0:03:18 > 0:03:20This has taken me out of my comfort zone.
0:03:20 > 0:03:24But I think the dish is going to work.
0:03:24 > 0:03:26Daniel is going for gold again,
0:03:26 > 0:03:29stuffing fiddly red mullet with lots of strong flavours
0:03:29 > 0:03:32and pushing the boundaries with revolutionary techniques.
0:03:32 > 0:03:35Daniel's using Airbag, a ground-breaking ingredient.
0:03:35 > 0:03:38There's only a handful of chefs who have even heard of it.
0:03:38 > 0:03:40But the dish as a whole, there are lots of strong flavours.
0:03:40 > 0:03:42I'm worried it will overpower the fish.
0:03:42 > 0:03:46In second place is new kid on the block Paul Foster,
0:03:46 > 0:03:49a rising star, whose daring starter gained seven yesterday -
0:03:49 > 0:03:52a score he thinks he can better today.
0:03:52 > 0:03:54I'm really excited about the fish course.
0:03:54 > 0:03:56I've got a dish I'm really happy with.
0:03:56 > 0:03:58For me, it ticks all the boxes with the challenge.
0:03:58 > 0:04:00Hopefully, Glynn will like it, too.
0:04:02 > 0:04:07So what extraordinary, breathtaking fish dish are you going to show us?
0:04:07 > 0:04:13There's a beautifully poached common ray, with sea vegetables,
0:04:13 > 0:04:16wood sorrel, pea mousse and raw peas and crispy chicken skin.
0:04:16 > 0:04:18- You've got some.- Some chicken skin.
0:04:18 > 0:04:20Scrape it down, get rid of any excess meat.
0:04:20 > 0:04:23Bake them in the oven till they're crispy, nice and salty,
0:04:23 > 0:04:27to contrast against the soft fish. So soft against crispy, salty.
0:04:27 > 0:04:31The ray, I'll take off the bone, brine it to season it and firm it up.
0:04:31 > 0:04:34Cook it in the water bath to its optimum temperature
0:04:34 > 0:04:36and break down those fibres into noodles
0:04:36 > 0:04:39and I've got some lovely foraged vegetables.
0:04:39 > 0:04:42I've got this, which is sea aster.
0:04:42 > 0:04:44Got a lovely acidity, slightly metallic.
0:04:44 > 0:04:48Would you say that this dish has ever been seen before?
0:04:48 > 0:04:50No, not at all, I'd say. It's very unique.
0:04:50 > 0:04:54Just presented in a way that will stand out.
0:04:54 > 0:04:59- Do you think you could reach the dizzy heights of 9/10? - HE LAUGHS
0:04:59 > 0:05:01I hope so, that's the man I'm aiming for.
0:05:01 > 0:05:03Yeah. OK.
0:05:03 > 0:05:06Paul's come in all guns blazing with his radical ray dish
0:05:06 > 0:05:11with crispy chicken skin and unusual foraged sea vegetables.
0:05:11 > 0:05:13Paul's serving his ray just cooked,
0:05:13 > 0:05:16so I'm interested to see how that turns out.
0:05:16 > 0:05:19Also, with the foraged ingredients and crispy chicken skin,
0:05:19 > 0:05:20what does that bring to the dish?
0:05:20 > 0:05:23Is it going to kill off the flavour of the fish?
0:05:23 > 0:05:26In third place it's self-taught Aktar Islam,
0:05:26 > 0:05:30last year's fish course champion, who cracked under the pressure yesterday.
0:05:30 > 0:05:34I knew it would be tough, but I didn't know it was going to be this tough.
0:05:34 > 0:05:39I need to pick up some scores. I need to put myself back in the game.
0:05:39 > 0:05:43- What's the name of the dish? - Pickled mackerel, smoked langoustine,
0:05:43 > 0:05:46tomato chutney, cucumber and sorrel.
0:05:46 > 0:05:49Lots of sharp flavours to go with the oily mackerel.
0:05:49 > 0:05:53Talk us through the langoustine. You have had them smoked?
0:05:53 > 0:05:55I'm working with a chap in Scotland.
0:05:55 > 0:06:00And the smoking process really works well with langoustine.
0:06:00 > 0:06:02That, deep-fried, is utterly amazing.
0:06:02 > 0:06:05You think this dish is ground-breaking,
0:06:05 > 0:06:06is it pushing the boundaries?
0:06:06 > 0:06:10I certainly feel it really is pushing the boundaries.
0:06:10 > 0:06:15There's strong, vibrant flavours. The starter, I kept it mellow, but I'm back in there.
0:06:15 > 0:06:16- You're going for it?- Yeah.
0:06:16 > 0:06:20Let's face it, there are two spaces for Friday. Only two spaces.
0:06:20 > 0:06:22Stop loving up and glove up. Yeah?
0:06:22 > 0:06:25Try and fight for your place in the final. See you in a bit.
0:06:25 > 0:06:31Aktar is daring to use Indian spices on two very British ingredients,
0:06:31 > 0:06:34serving pickled mackerel with specially smoked langoustine.
0:06:34 > 0:06:37I'm slightly concerned about the smoked langoustine.
0:06:37 > 0:06:40Smoking such a delicate shellfish, there is a risk element.
0:06:40 > 0:06:42Whether it will overpower the fish itself.
0:06:42 > 0:06:46We ask them to push the boundaries and that don't come without a risk.
0:06:53 > 0:06:59Cooking under way, all three chefs get to work on their Olympic-inspired fish courses,
0:06:59 > 0:07:01each of them desperate to push out in front,
0:07:01 > 0:07:06or, in Aktar's case, catch up with rival and scoreboard leader Daniel.
0:07:06 > 0:07:10Are you feeling any pressure today? You've got points to gain.
0:07:10 > 0:07:14Yeah, there is a lot of pressure.
0:07:14 > 0:07:16I need to try to recreate the magic I had last year.
0:07:16 > 0:07:19- It's going to be tough. - And you got a nine last year.
0:07:19 > 0:07:22I did get a nine last year.
0:07:23 > 0:07:26What do you reckon? Nine again?
0:07:26 > 0:07:29Nine, ten, both sound good. Ten sounds better.
0:07:29 > 0:07:31It's Glynn who will be dishing out the points later,
0:07:31 > 0:07:34and Aktar failed to impress yesterday.
0:07:34 > 0:07:36Aktar was sloppy.
0:07:36 > 0:07:37He forgot to put things on a plate,
0:07:37 > 0:07:41let the other guys put pressure on him and he buckled a little bit,
0:07:41 > 0:07:45which is disappointing, because I know he is better than that.
0:07:45 > 0:07:48Aktar is fighting back with big flavours,
0:07:48 > 0:07:52making a spicy red paste to go with his pickled mackerel.
0:07:52 > 0:07:55He's desperate to know what he's up against with Daniel.
0:07:55 > 0:07:59- Daniel, what have we got going on there?- Filleting the mullet.
0:07:59 > 0:08:04- Mullet, potatoes.- Potatoes is turning into a Parmesan puree.
0:08:04 > 0:08:08The mullet is cooked with Airbag, which is basically dried pork skin.
0:08:08 > 0:08:11- So it turns into a nice crackling. - A lot going on?- Quite a bit.
0:08:11 > 0:08:16It's everything I love about the Mediterranean on a plate.
0:08:16 > 0:08:19- What are we up to?- I'm just gluing the fillets together.
0:08:19 > 0:08:23The idea is you are not going to see the mullet's been stuffed.
0:08:23 > 0:08:28I've stuffed them with the Iberico, confit lemon and sea purslane.
0:08:28 > 0:08:30So it's a bit of a surprise.
0:08:30 > 0:08:34The difficulty Daniel could have with the dish is balance.
0:08:34 > 0:08:36There's ham, the olives, the Parmesan.
0:08:36 > 0:08:38There are a lot of salty elements going on there.
0:08:38 > 0:08:43I've pushed the boundaries, I've done things that other people might not have done.
0:08:43 > 0:08:45I want my kids to be proud. Winning will be everything to them.
0:08:45 > 0:08:51I've got five, so it's a lot of kisses when I get home if I win.
0:08:51 > 0:08:53Daniel is not the only one with a lot to lose.
0:08:53 > 0:08:58Aktar is spicing his pickled mackerel with a potent red chilli paste
0:08:58 > 0:09:01and serving it alongside risky smoked langoustine,
0:09:01 > 0:09:04which he's had smoked especially for the competition.
0:09:04 > 0:09:07Aktar, what stage are we at?
0:09:07 > 0:09:09Getting the spices together for the batter for the langoustine.
0:09:09 > 0:09:14Because it's a new product, it's not one I've had much time to play around with.
0:09:14 > 0:09:17But I know it's good. I've tried it, I really love it.
0:09:17 > 0:09:22- There is the risk of smoking beautiful langoustine.- Too much.
0:09:22 > 0:09:26But, at the end of the day, with boundary-pushing dishes, you have to take risks.
0:09:26 > 0:09:29I'm definitely taking a risk on this one.
0:09:30 > 0:09:33Smoked langoustine, very new product,
0:09:33 > 0:09:35it's not something a lot of people would've tasted.
0:09:35 > 0:09:36I hope to win points with that.
0:09:36 > 0:09:40New boy Paul has his eye on the prize, too,
0:09:40 > 0:09:42and showed what he was capable of yesterday.
0:09:42 > 0:09:46He's convinced his unusual ray dish with foraged herbs and sea vegetables is the one to beat.
0:09:46 > 0:09:51- So this is your favourite dish? - Absolutely.
0:09:51 > 0:09:53It's British, natural, under-manipulated.
0:09:53 > 0:09:56Did you go out and look for the herbs yourself?
0:09:56 > 0:09:59I do a lot of foraging myself. A lot of hedgerow foraging.
0:09:59 > 0:10:00I'm not going to tell you where,
0:10:00 > 0:10:03because I don't want to reveal my secrets.
0:10:03 > 0:10:07He's serving his foraged sea vegetables with common ray.
0:10:07 > 0:10:10- What are we doing now? - This is the ray.
0:10:10 > 0:10:12See how amazing that meat is?
0:10:12 > 0:10:16Once that is brined and poached, these will flake off individually.
0:10:16 > 0:10:21I will pull them off and they will be as opaque and translucent as they are there.
0:10:21 > 0:10:26Is this dish served hot-hot or more of a room temperature?
0:10:26 > 0:10:31More of a room temperature. It has got an amazing mouth feel like that.
0:10:31 > 0:10:34That is where the brining comes in. Once you start taking it too far,
0:10:34 > 0:10:37- it will start coagulating. - Absolutely.
0:10:37 > 0:10:39The white protein comes out.
0:10:39 > 0:10:44The brining helps because it's cooked at such a low temperature it kills the bacteria.
0:10:44 > 0:10:47Paul wants to serve his ray lukewarm and just cooked.
0:10:47 > 0:10:50It's crucial the timing and temperature of the water bath
0:10:50 > 0:10:54is bang on, otherwise he will be disappointed, and so will I.
0:10:54 > 0:10:58I've got no worries with this dish. I'm using a very under-used fish,
0:10:58 > 0:11:01doing something unusual with it and foraged ingredients,
0:11:01 > 0:11:03trying to create something people haven't had before.
0:11:03 > 0:11:07Doing well in this year's Great British Menu is important for me
0:11:07 > 0:11:11and for my family and friends, everyone is rooting for me.
0:11:11 > 0:11:14Paul is used to foraging for wild ingredients in the fields
0:11:14 > 0:11:19near his restaurant, but to meet this year's ground-breaking Olympic brief,
0:11:19 > 0:11:22he decided to take a trip to the salt marshes near Lowestoft
0:11:22 > 0:11:26to seek advice from experienced forager Marcus Harrison.
0:11:26 > 0:11:28- Hi, Paul, how are you? - Marcus, good to meet you.
0:11:28 > 0:11:32I want to find sea vegetables that will take the dish to the next level.
0:11:32 > 0:11:34We'll find something for you.
0:11:34 > 0:11:37Cooking is my life and my biggest passion.
0:11:37 > 0:11:42I'm inspired to create dishes when I go out walking and I see different ingredients.
0:11:42 > 0:11:44I'm thinking what unique things I can do with them.
0:11:44 > 0:11:49There's some sea aster here. There are some young leaves here.
0:11:49 > 0:11:52They're amazing. I like the small, delicate leaves.
0:11:52 > 0:11:55They are nice and salty. A nice bit of acidity to them, as well.
0:11:55 > 0:11:59My food philosophy is about thinking outside the box
0:11:59 > 0:12:02and creating something gastronomic with something humble.
0:12:02 > 0:12:04Trying to make them into some special.
0:12:04 > 0:12:08We've got some sea beet somewhere. That's it there.
0:12:08 > 0:12:11Wow, this is stunning. Sea beet. There is enough now to have a taste.
0:12:11 > 0:12:16A nice bite to it, like cabbage. It's got a lovely saltiness to it.
0:12:16 > 0:12:18It's like self-seasoning the dish, which is fantastic.
0:12:18 > 0:12:21I don't think many others will use this, if anyone.
0:12:21 > 0:12:24Beautiful, bright leaves will be perfect to serve to Olympians.
0:12:25 > 0:12:30To be sure, Paul cooks up a version of his dish with that all-important chicken skin
0:12:30 > 0:12:33and his new foraged ingredients
0:12:33 > 0:12:36to see if they live up to those awe-inspiring Olympic standards.
0:12:36 > 0:12:39So, Marcus, this is the sea vegetables we foraged.
0:12:39 > 0:12:41I've got a bit of pea mousse, which is nice and sweet,
0:12:41 > 0:12:44so it should contrast against the saltiness,
0:12:44 > 0:12:47and some chicken skin for some texture as well.
0:12:47 > 0:12:50So have a taste, give me your honest opinion.
0:12:52 > 0:12:56- That's stunning.- Thank you. - Brilliant.- I'm glad you're a fan.
0:12:56 > 0:12:59It's different, unique. It stands up. I think it fits the challenge.
0:12:59 > 0:13:01It's going to be a winner.
0:13:01 > 0:13:04For me to cook for the amazing athletes Britain has produced
0:13:04 > 0:13:06would be an amazing moment in my career.
0:13:06 > 0:13:09It is so important for me that I push as hard as I can
0:13:09 > 0:13:12and make it all the way to the final banquet.
0:13:12 > 0:13:14- Good luck.- Brilliant, thank you.
0:13:18 > 0:13:21Back in the kitchen, the pressure is on,
0:13:21 > 0:13:23especially for returning fish course champion Aktar,
0:13:23 > 0:13:27who's currently in last place, two points behind Paul.
0:13:29 > 0:13:32- It's all right, it was meant to happen(!)- Really?!
0:13:32 > 0:13:34You've got some points to catch up on Paul, haven't you?
0:13:34 > 0:13:39I've got a couple to make up here, so let's see what happens.
0:13:39 > 0:13:42It's going to be tough. I want to be at the banquet again.
0:13:42 > 0:13:45I was so proud to be able to take my city to the banquet.
0:13:45 > 0:13:47I think Glynn was so proud, as well.
0:13:47 > 0:13:49It's about getting points and getting back in that game.
0:13:49 > 0:13:53Hanging on to my lead is important, because that keeps me in that top two.
0:13:53 > 0:13:57I want to be biting at Daniel's heels and keeping Aktar at bay.
0:13:57 > 0:14:00I think everyone's a bit on edge and wants to get this course done.
0:14:00 > 0:14:04Sorry, chef, sorry!
0:14:04 > 0:14:06Oh! Bit of drama there!
0:14:08 > 0:14:09Did he just try and nut Paul?
0:14:11 > 0:14:13Right, it seems really tense in here, to be honest with you.
0:14:13 > 0:14:16No-one seems to be saying much.
0:14:16 > 0:14:19- No-one seems to be...- Sure it's not the heat coming from that chilli?
0:14:20 > 0:14:22Have you got a bit of spice going on, Aktar?
0:14:22 > 0:14:26- Yeah, there's a lot of spice going on.- And this is the batter, yeah?
0:14:29 > 0:14:32A lot of that heat, once it's fried,
0:14:32 > 0:14:34you'll lose that heat from the chilli.
0:14:34 > 0:14:36- That will mellow out. - Daniel, do you want to try this?
0:14:36 > 0:14:40- You're looking like you've just... - No. I've just tried it.
0:14:40 > 0:14:42Is this going with the smoked langoustine?
0:14:42 > 0:14:44Yeah, so there's no seasoning in it.
0:14:44 > 0:14:46Just lots of lime juice and a few spices.
0:14:48 > 0:14:51- Once you fry it off, you'll lose a lot of that heat.- Yeah, but now...
0:14:51 > 0:14:54- Right now, you're not.- Yeah!
0:14:54 > 0:14:58I'm concerned that he's putting a smoked langoustine in a very powerful batter.
0:14:58 > 0:15:00But he's the master of the spice. I'm not.
0:15:00 > 0:15:02It could be absolutely fantastic.
0:15:02 > 0:15:04He's the king of fish and he won it last year.
0:15:04 > 0:15:08That batter could either win him the crown
0:15:08 > 0:15:11or it could knock him out of the competition at this stage.
0:15:11 > 0:15:13It'll be interesting to see the heat once it's cooked.
0:15:15 > 0:15:19Paul's ray is ready to come out of the water bath.
0:15:19 > 0:15:21It's been in there for exactly ten minutes
0:15:21 > 0:15:23at no more than 48 degrees.
0:15:23 > 0:15:25What's happening now then, Paul?
0:15:25 > 0:15:28This is the ray. You can see how beautifully it's cooked.
0:15:28 > 0:15:30Just translucent and moist, opaque.
0:15:30 > 0:15:33This is how it's going to be. I'm just going to dress it
0:15:33 > 0:15:37with chicken stock, soy dressing to bring the flavour out and give it that oomph.
0:15:37 > 0:15:40- Confident with this dish? - I am, yeah.- Yeah?
0:15:40 > 0:15:43Yeah. I'm a big fan of this dish.
0:15:43 > 0:15:45Paul's managed not to overcook his ray.
0:15:45 > 0:15:47I'm not sure how the warm
0:15:47 > 0:15:49fish noodles will go down with our Olympic guests.
0:15:49 > 0:15:52The ray's not the only unusual texture on Paul's plate.
0:15:52 > 0:15:55He's using roast chicken skin to add saltiness and crunch,
0:15:55 > 0:15:58a strategy Daniel's using too
0:15:58 > 0:16:01by adding dried pork skin to his red mullet.
0:16:01 > 0:16:04Two of our chefs are using meat on their dishes.
0:16:04 > 0:16:05But this is a fish course
0:16:05 > 0:16:07and I'm worried that it could be overpowering.
0:16:09 > 0:16:12Returning champion Aktar is first to plate up.
0:16:12 > 0:16:14Notorious for his bad timekeeping,
0:16:14 > 0:16:18he only just made it to the pass in time yesterday.
0:16:18 > 0:16:20How long have you got left, chef?
0:16:20 > 0:16:23Final stages, really, just plating up.
0:16:23 > 0:16:26I've got to pan fry the mackerel, deep-fry the langoustine.
0:16:26 > 0:16:28So in time, how long?
0:16:28 > 0:16:31- 20 minutes?- 20 minutes.
0:16:31 > 0:16:3221 at a push.
0:16:32 > 0:16:36I did flap a bit towards the end of the starter.
0:16:36 > 0:16:39This course, I'm going to make sure I don't do that again.
0:16:39 > 0:16:42I'm just trying to carry on with my prep as quick as possible,
0:16:42 > 0:16:44just so I'm ready at that pass.
0:16:44 > 0:16:47With the clock ticking, he deep-fries his smoked langoustine
0:16:47 > 0:16:48in its spicy batter,
0:16:48 > 0:16:52gets his pickled mackerel on to fry and sets about creating his dish,
0:16:52 > 0:16:54placing the mackerel next to his spicy red paste
0:16:54 > 0:16:57before dotting the plate with sauce.
0:16:57 > 0:16:59What's the sauce, chef?
0:16:59 > 0:17:01Just an infused coconut milk.
0:17:02 > 0:17:04Then it's on with the langoustine
0:17:04 > 0:17:06and some vibrant herbs and flowers for garnish.
0:17:09 > 0:17:11- The old tweezers.- Surgery.
0:17:11 > 0:17:14You'll have time for tweezers in the banquet, doing 100 plates?
0:17:14 > 0:17:18I think so. It makes it a lot easier, I think.
0:17:18 > 0:17:19In my opinion, anyway.
0:17:24 > 0:17:26So, early on the pass?
0:17:26 > 0:17:29- First!- Miracles!
0:17:29 > 0:17:31So, last year, fish got all the way to the final.
0:17:31 > 0:17:34Is this strong enough to go all the way?
0:17:34 > 0:17:37I hope so. Lots of strong flavours in there.
0:17:37 > 0:17:38It's colourful enough.
0:17:38 > 0:17:41I'm sure if it's put in front of anyone, it'll make them smile.
0:17:41 > 0:17:45- So, gold medal?- Yeah!- Yeah? Come on, let's go and taste it.
0:17:45 > 0:17:48- Come on, grab one of them. - Cheers.- Enjoy, lads.
0:17:48 > 0:17:51Will Aktar's mackerel dish deliver those vital points
0:17:51 > 0:17:54and set him on the path to Olympic glory for the second year running?
0:17:54 > 0:17:58- Looks inviting, doesn't it?- Yeah, it does.- It looks exciting and fresh.
0:17:58 > 0:18:00There's a lot going on, in terms of plating up.
0:18:00 > 0:18:03A lot of things to dress at the last minute.
0:18:03 > 0:18:06- Could you do that for 100 people? - I think so.
0:18:06 > 0:18:09- Bit of practice, I'll be all right! - Lots of flavours, lots going on.
0:18:09 > 0:18:12- Can you taste mackerel or not? - It's not the most prominent thing.
0:18:12 > 0:18:16I think the most prominent thing on the plate is the smokiness of the langoes.
0:18:16 > 0:18:20Are you happy with the smokiness of the langoustine?
0:18:20 > 0:18:23Yeah, I mean, if it was to go any further I'd speak with
0:18:23 > 0:18:25the smokehouse and adjust the process, because it's something
0:18:25 > 0:18:29that I've just come across and they're working on as well.
0:18:29 > 0:18:31It really is groundbreaking, moving things forward.
0:18:31 > 0:18:34Are you happy with the temperature of the red paste?
0:18:34 > 0:18:37Are you confident it's not going to kill the fish?
0:18:37 > 0:18:41I, personally, feel it works well with that oiliness of the mackerel.
0:18:41 > 0:18:44You need something to balance that out, otherwise,
0:18:44 > 0:18:47I think the mackerel flavour can be too strong.
0:18:47 > 0:18:49I'm not getting a massive fish flavour.
0:18:49 > 0:18:53- I'm getting heat in my mouth. I don't know if you are.- Yeah.
0:18:53 > 0:18:56Heat, spices and then smoky.
0:18:56 > 0:18:57For me, it's overpowered by spice.
0:18:57 > 0:19:00Do you think it's groundbreaking enough?
0:19:00 > 0:19:03Yeah, I think this is going to get me back into it, fingers crossed.
0:19:03 > 0:19:04Does this dish scare you?
0:19:06 > 0:19:07Not so much, no.
0:19:09 > 0:19:11All the ingredients were perfect. Totally happy with it.
0:19:11 > 0:19:14So, yes, I'm hoping this is the one that puts me back in the game.
0:19:16 > 0:19:19Back in the kitchen, Paul's baked his chicken skin
0:19:19 > 0:19:22and has everything ready to start plating up.
0:19:22 > 0:19:25He darts his plate with lemon puree and gingerly piles on
0:19:25 > 0:19:28his just-cooked ray, under the watchful eye of rival Aktar.
0:19:28 > 0:19:31Is it a cold fish dish?
0:19:31 > 0:19:33Just above room temperature, really. Just cooked 48 degrees
0:19:33 > 0:19:35for ten minutes, so it's just, just cooked.
0:19:35 > 0:19:39He then squeezes on some vibrant pea puree, carefully places
0:19:39 > 0:19:41his foraged herbs and sea vegetables
0:19:41 > 0:19:43and tops it off with that crispy chicken skin.
0:19:43 > 0:19:46Come on, Paul. Let's have it.
0:19:49 > 0:19:51Happy with how it's turned out?
0:19:51 > 0:19:53I'm very happy with it. Very happy.
0:19:53 > 0:19:56OK, then, I want to go and taste it. Shall we go and taste it?
0:19:56 > 0:19:58OK, cool, let's go.
0:19:58 > 0:20:03Is Paul's unusual just-cooked ray groundbreaking enough for the Olympic feast?
0:20:03 > 0:20:06So are you confident, do you feel happy with the way the fish is cooked?
0:20:06 > 0:20:09Would some people perceive it as undercooked or...?
0:20:09 > 0:20:10There is a possibility of that
0:20:10 > 0:20:14but it's cooked to perfection as far as I'm concerned.
0:20:15 > 0:20:19- I've never had ray cooked like this, I normally cook it a little further.- Yep.
0:20:19 > 0:20:23As a for the foraging, would each individual foraged item
0:20:23 > 0:20:26really add to the dish, really sort of lift the ray?
0:20:26 > 0:20:29It does, yeah, and I love taking products that are either
0:20:29 > 0:20:30underused or humble, making them special
0:20:30 > 0:20:33and making people think, "Wow! You can do that with these
0:20:33 > 0:20:36"vegetables that grow in salt marshes by the beach."
0:20:36 > 0:20:39I love the colours, it's very vibrant and there's lots of greens.
0:20:39 > 0:20:41Greens to me mean fresh.
0:20:41 > 0:20:44The chicken skin was quite a different twist with
0:20:44 > 0:20:47a piece of fish. How is that adding to the ray?
0:20:47 > 0:20:50Well, you've got that beautiful, soft ray
0:20:50 > 0:20:52and then you've got the sweetness of the pea.
0:20:52 > 0:20:55To contrast that you need some crunch and some saltiness.
0:20:55 > 0:20:57With the chicken skin you get that.
0:20:59 > 0:21:01It's much more meatier than I thought it was going to be.
0:21:01 > 0:21:03Do you get a fishy flavour or not?
0:21:03 > 0:21:04- Hmm, not much.- No.
0:21:04 > 0:21:07I think that chicken skin's nice and crispy...
0:21:07 > 0:21:10- But it's overpowering the dish. - You think this is the gold medal?
0:21:10 > 0:21:13This is going to boost them points up?
0:21:13 > 0:21:16For me, perfect spring dish for a banquet.
0:21:16 > 0:21:19Is this your comfort zone or are you pushing yourself?
0:21:19 > 0:21:23- Yeah, this for me is really trying to push it out there and do something unique.- OK.
0:21:26 > 0:21:27Wow, that was hard.
0:21:27 > 0:21:30Very hard work, but I'm happy with it.
0:21:30 > 0:21:31Very happy with it.
0:21:31 > 0:21:33And again, Glynn wouldn't give anything away.
0:21:33 > 0:21:36I looked him directly in the eye, trying to get a little glimpse,
0:21:36 > 0:21:40but he's got his poker face on today.
0:21:40 > 0:21:42Last but not least, it's Daniel's stuffed mullet.
0:21:42 > 0:21:45He quickly pan-fries it and gets it into the oven to puff up
0:21:45 > 0:21:48its revolutionary pork crackling coating.
0:21:48 > 0:21:51He starts building his dish under close scrutiny from his rivals.
0:21:51 > 0:21:53What is that, Daniel?
0:21:53 > 0:21:56- That's Parmesan puree. - Can we try a little bit?- Yeah.
0:21:58 > 0:22:01It's got some impact, that, hasn't it? It's nice.
0:22:01 > 0:22:04He places his baby artichokes, cubes of sherry vinegar jelly,
0:22:04 > 0:22:07slices of lemon, Iberico ham and salty olive puree
0:22:07 > 0:22:10and finishes it all off with his crispy stuffed mullet.
0:22:20 > 0:22:22- Happy with that?- Yeah, very.
0:22:22 > 0:22:24I don't know about you, but I want to dive in,
0:22:24 > 0:22:27- so we'll leave you with that one and we'll go this way.- Brilliant.
0:22:27 > 0:22:30Does Daniel's radical stuffed mullet reflect
0:22:30 > 0:22:33the ambitions of our world-class Olympians?
0:22:33 > 0:22:36- KNOCKING ON CRISPY SHELL: - Are you happy with that texture?
0:22:36 > 0:22:38Yeah, it's exactly how it should be.
0:22:38 > 0:22:41Maybe, slightly, the fish is a little bit over.
0:22:41 > 0:22:45I would've taken it out of the oven 30 seconds earlier.
0:22:45 > 0:22:46Looks stunning.
0:22:46 > 0:22:49Yep, Mediterranean, you can definitely see where that is.
0:22:49 > 0:22:52- It's got the Iberico ham, that's olive.- Yep.- Artichoke.
0:22:52 > 0:22:56Are you confident that such a mix of bold flavours
0:22:56 > 0:22:58are working on the plate?
0:22:58 > 0:23:00- Yeah, I'm happy with it.- OK.
0:23:00 > 0:23:02I've still got that flavour of red mullet in my mouth,
0:23:02 > 0:23:05and I believe THAT is the crucial part of a fish dish.
0:23:05 > 0:23:09You've got salty ham, salty olive, salty sea vegetables
0:23:09 > 0:23:11and salty Parmesan.
0:23:11 > 0:23:12It's very easy to overpower.
0:23:12 > 0:23:14I don't think it needs the ham in the fish.
0:23:14 > 0:23:16I sort of mirror your comments here,
0:23:16 > 0:23:18I'd probably do away with the ham inside.
0:23:18 > 0:23:20- Yeah.- Cos you've got it out there.
0:23:20 > 0:23:22Iberico ham, it's great on its own,
0:23:22 > 0:23:24you don't really want to do anything to it.
0:23:24 > 0:23:26Do you think it's the right size?
0:23:26 > 0:23:29Yeah, I do, I think size matters,
0:23:29 > 0:23:31I don't think people want to, you know...
0:23:31 > 0:23:34At the end, you don't want to go to a banquet and leave hungry.
0:23:34 > 0:23:36I, personally, would go a little smaller.
0:23:36 > 0:23:38Yeah, could be slightly too big.
0:23:38 > 0:23:41I mean, I'd give that as a main course, I think.
0:23:41 > 0:23:43Do you think it's as good as your starter?
0:23:43 > 0:23:46Yeah, I do. I am that confident with it, I am.
0:23:46 > 0:23:49I think the crust on the fish, that's something that's quite new for me,
0:23:49 > 0:23:51I've enjoyed that.
0:23:51 > 0:23:54I think it's going to be up there.
0:23:54 > 0:23:58Maybe not a nine but I think he's going to be up there, still,
0:23:58 > 0:24:00and he's the one to chase.
0:24:00 > 0:24:03HE EXHALES
0:24:04 > 0:24:06How you feeling?
0:24:06 > 0:24:08Yeah, I'm all right. Tired now.
0:24:08 > 0:24:11- That was lovely, chef. - Yeah?- Really enjoyed it, yeah.
0:24:11 > 0:24:16Look, I've been here twice, boys, and been shot down twice, so...
0:24:16 > 0:24:18Some of us are going to sleep well tonight,
0:24:18 > 0:24:21and some of us are going to have nightmares.
0:24:23 > 0:24:26All three dishes tried and tested, there's nothing the chefs can do
0:24:26 > 0:24:29but anxiously await Glynn's verdict.
0:24:29 > 0:24:32We've all got different reasons for being nervous.
0:24:32 > 0:24:34I'm in the middle, I could go either way.
0:24:34 > 0:24:37I think I'm the most nervous, I'm already trailing behind.
0:24:37 > 0:24:40I'm sitting here, fingers,
0:24:40 > 0:24:42toes crossed cos I need to get myself back in that game.
0:24:42 > 0:24:46I'm nervous, but also, it's down to Mr Purnell now.
0:24:48 > 0:24:51Glynn gave Daniel an impressive nine yesterday,
0:24:51 > 0:24:54Paul seven and Aktar just five.
0:24:54 > 0:24:56So have they improved today?
0:25:00 > 0:25:04Gentlemen...we'll go straight in with your fish, Aktar,
0:25:04 > 0:25:06which was the mackerel
0:25:06 > 0:25:10and the smoked langoustine beignets with coconut.
0:25:10 > 0:25:12I thought the pickled mackerel was cooked lovely,
0:25:12 > 0:25:14the spice on it was quite nice as well.
0:25:14 > 0:25:17Slightly concerned about the smoked langoustine,
0:25:17 > 0:25:19I thought the smoking of the langoustine
0:25:19 > 0:25:22took a little bit of the langoustine flavour away.
0:25:22 > 0:25:23It was very ambitious,
0:25:23 > 0:25:26I think the execution of it just let you down a bit.
0:25:27 > 0:25:29Yes, chef.
0:25:29 > 0:25:32Paul, your ray with peas, the chicken
0:25:32 > 0:25:35and the foraged vegetables, herbs.
0:25:35 > 0:25:38I really liked the technique of poaching the fish
0:25:38 > 0:25:42and then stripping it down, rather than a piece of fried fish,
0:25:42 > 0:25:45I thought that was a creative sort of idea.
0:25:45 > 0:25:46Also, for me it was educational
0:25:46 > 0:25:50to try a few foraging bits and pieces which I quite enjoyed.
0:25:52 > 0:25:54I like the idea of the crispy skin of the chicken,
0:25:54 > 0:25:59but I felt once you add the crispy skin then you're into the ray,
0:25:59 > 0:26:04you need another couple of mouthfuls of ray to get the fish back, cos it's quite a delicate fish.
0:26:04 > 0:26:06And I'm concerned on the temperature,
0:26:06 > 0:26:08it was that little bit too... Is it cold, is it warm?
0:26:10 > 0:26:15Daniel, your stuffed red mullet with the pork crust
0:26:15 > 0:26:17with the parmesan puree and the artichokes.
0:26:17 > 0:26:22I slightly questioned the size of it which was maybe just a touch big for a fish course.
0:26:22 > 0:26:24When I first saw it I thought to myself,
0:26:24 > 0:26:26"There's too many big flavours in there,"
0:26:26 > 0:26:28but the balance was brilliant.
0:26:28 > 0:26:32It had the real Mediterranean feel which really hit the mark.
0:26:32 > 0:26:36I thought the end of the fish was slightly over, but the bulk part of the fish was cooked perfect.
0:26:36 > 0:26:38Thank you.
0:26:38 > 0:26:40So next is the scores.
0:26:40 > 0:26:47Aktar, for your mackerel and smoked langoustine, I'm going to give you...
0:26:48 > 0:26:50..a six out of ten.
0:26:52 > 0:26:56Paul, for your poached ray with crispy chicken skin,
0:26:56 > 0:26:58I'm going to give you...
0:27:01 > 0:27:02..a six out of ten.
0:27:04 > 0:27:08Daniel, though it kills me to say...
0:27:10 > 0:27:11..I'm going to give you...
0:27:13 > 0:27:15..a nine out of ten.
0:27:15 > 0:27:18- Thank you.- I think another exceptional piece of cooking. - Thank you.
0:27:18 > 0:27:23Aktar and Paul, like great sportsmen, Olympians,
0:27:23 > 0:27:24sometimes you get a knock,
0:27:24 > 0:27:27you've got to get back up and you've got to give it the best you can.
0:27:27 > 0:27:30- Good luck, I'll see you in the morning.- Thank you.- Thank you.
0:27:30 > 0:27:32- Cheers, big boy. Well done.- Cheers, boys.
0:27:36 > 0:27:38After day two, Daniel is racing ahead
0:27:38 > 0:27:40with an overall score of 18.
0:27:40 > 0:27:44Paul's hanging on to second with 13.
0:27:44 > 0:27:46Aktar's hot on his heels with 11.
0:27:46 > 0:27:48Two nines, come on, anyone's going to be happy with that.
0:27:48 > 0:27:50I'm not going to let it knock me back,
0:27:50 > 0:27:52it won't affect my confidence.
0:27:52 > 0:27:54I've still got two dishes to cook.
0:27:54 > 0:27:58There's only two points between myself and Paul so, you know,
0:27:58 > 0:28:01still very much in the game, and we've seen points,
0:28:01 > 0:28:05two points here and there easily won and easily lost.
0:28:06 > 0:28:08Tomorrow it's the main course.
0:28:08 > 0:28:12- Are you taking the mickey out of me, are you?- No, not at all, chef!
0:28:12 > 0:28:14And Daniel's going all-out to set a personal best.
0:28:14 > 0:28:17I've got two nines so far, and today I'm going for a ten.
0:28:17 > 0:28:20- What's going on, Daniel? - World War III at the moment, mate.
0:28:20 > 0:28:23The fish was tense but today the competition's kicked off.
0:28:23 > 0:28:25A few kicks going on under the table,
0:28:25 > 0:28:28so this is what we like to see in the Great British Menu kitchen.
0:28:46 > 0:28:50Subtitles by Red Bee Media Ltd