0:00:04 > 0:00:06This week on Great British Menu,
0:00:06 > 0:00:08three of the Central region's top chefs,
0:00:08 > 0:00:12- Daniel Clifford...- I'm a master at this, boys!- ..Paul Foster,
0:00:12 > 0:00:17- and Aktar Islam...- Oh, a bit of drama there!- ..are battling it out
0:00:17 > 0:00:21to celebrate the Olympics with an awe-inspiring feast.
0:00:22 > 0:00:26Yesterday was a fight for the fish course...
0:00:26 > 0:00:28- It's all right, it's meant to happen.- Really?!
0:00:28 > 0:00:32..that saw last year's champion usurped by a daring newcomer.
0:00:32 > 0:00:36- Got some points to catch up on Paul, haven't you?- It's going to be tough.
0:00:36 > 0:00:39Award-winning Daniel stormed his way up the leaderboard.
0:00:39 > 0:00:41Daniel, another exceptional piece of cooking.
0:00:41 > 0:00:44Former champion Glynn Purnell expects the same high standards
0:00:44 > 0:00:47from their main courses today.
0:00:47 > 0:00:50I'm looking for fantastic dishes - taking the shackles off,
0:00:50 > 0:00:52pushing the boundaries.
0:00:52 > 0:00:54Something that's going to blow me away.
0:00:54 > 0:00:59Daniel's taking one of his biggest risks, with a dish no-one will have seen before.
0:00:59 > 0:01:02I've got two nines so far. Today I'm going for a ten.
0:01:02 > 0:01:06- So what's that, chicken skin?- Yeah. Might be a bridge too far.
0:01:06 > 0:01:08It's no walk in the park, it never has been, never will be.
0:01:08 > 0:01:10..and it all ends in tears.
0:01:10 > 0:01:13I'm starting to think I've done too much. I don't know.
0:01:13 > 0:01:16I ain't going to mess around. I almost started crying.
0:01:28 > 0:01:32This year, the chefs have been pushed to their absolute limit.
0:01:32 > 0:01:36Their challenge - to create awe-inspiring dishes...
0:01:36 > 0:01:42- ALL: Wow!- ..that live up to the spectacle of the London 2012 Games.
0:01:42 > 0:01:45Good shot. Some power in there, mate.
0:01:45 > 0:01:48The prize - the chance to cook for our sporting heroes
0:01:48 > 0:01:51and their families, who've supported them on their quest for success.
0:01:51 > 0:01:55This is my only opportunity to cook an Olympic banquet in my country,
0:01:55 > 0:01:57so I can't pass this up.
0:01:57 > 0:02:01Their first hurdle is Michelin-starred former champion,
0:02:01 > 0:02:03Glynn Purnell.
0:02:03 > 0:02:07The chefs need to see themselves a little bit like Olympians -
0:02:07 > 0:02:09pushing themselves every day.
0:02:09 > 0:02:11The main course is a massive platform,
0:02:11 > 0:02:14you can steal the competition on the main course.
0:02:14 > 0:02:17After yesterday's scores, the pressure is on,
0:02:17 > 0:02:19especially for last year's winner, Aktar.
0:02:19 > 0:02:22For me, it's a case of playing catch up.
0:02:22 > 0:02:25I'll do my best and that's all you can do, really.
0:02:25 > 0:02:28- We've all got so much to play for. - Exactly, yeah.
0:02:28 > 0:02:32The gap between me and yourself is nothing - two points.
0:02:32 > 0:02:37I'm going to put everything into this, cos I know I want to be on top of the podium.
0:02:37 > 0:02:42Storming ahead with 18 points is two Michelin-starred Daniel Clifford,
0:02:42 > 0:02:46a returning contender who's crashed out of the competition twice before.
0:02:46 > 0:02:49His cutting-edge style has so far racked up two nines -
0:02:49 > 0:02:53a score he's looking to perfect today with a risky main course.
0:02:53 > 0:02:57It's about surprise, it is about flavour, it's about aroma.
0:02:57 > 0:03:02It's got everything. This is the package. It's a lot of work.
0:03:02 > 0:03:06- So where do we start then? - Where do we start?!
0:03:06 > 0:03:09It's going to be a slow-roast chicken,
0:03:09 > 0:03:12deconstructed in a different way. Some popcorn, to make a bit of fun,
0:03:12 > 0:03:15and it's got some lovely little surprises in it.
0:03:15 > 0:03:18Chicken as a main course has never been successful on the Great British Menu,
0:03:18 > 0:03:20so it's quite a brave move to go straight in
0:03:20 > 0:03:23and do a cheeky main course.
0:03:23 > 0:03:25But we're cooking for Olympians.
0:03:25 > 0:03:28That's what they eat on a daily basis. This is not a safe option.
0:03:28 > 0:03:31So you've practised this dish?
0:03:31 > 0:03:33I hibernated for two weeks to get this right.
0:03:33 > 0:03:36So it's chicken, truffle, smoked bacon, sweetcorn...
0:03:36 > 0:03:39With a couple of surprises.
0:03:39 > 0:03:42Daniel's playing his cards close to his chest,
0:03:42 > 0:03:45promising to take everyday roast chicken to new, Olympic heights,
0:03:45 > 0:03:48with a host of trailblazing techniques.
0:03:48 > 0:03:49It's the humble chicken,
0:03:49 > 0:03:52but I think he's got a few more surprises.
0:03:52 > 0:03:56But is it going to be good enough for the Olympians? I mean, chicken?
0:03:56 > 0:03:59We have it every Sunday.
0:03:59 > 0:04:04Chasing Daniel's lead with 13 points is ambitious newcomer, Paul Foster.
0:04:04 > 0:04:07His daring use of unusual ingredients has held onto
0:04:07 > 0:04:09the silver for two days running
0:04:09 > 0:04:12and kept last year's champion Aktar at bay.
0:04:12 > 0:04:14But he needs to deliver a knockout blow
0:04:14 > 0:04:16to be sure of a place in Friday's final.
0:04:16 > 0:04:19It'd be nice to have a bit more of a two-point gap,
0:04:19 > 0:04:22cos that can go in one dish.
0:04:22 > 0:04:25But saying that, it means he's right behind me,
0:04:25 > 0:04:26so that'll push me even harder.
0:04:29 > 0:04:32- Excited about today?- Yes. Ready to go.
0:04:32 > 0:04:33What's the name of the dish?
0:04:33 > 0:04:37Got duck breast and heart with broccoli -
0:04:37 > 0:04:39doing some unique things with broccoli -
0:04:39 > 0:04:43pink fir potatoes cooked in pine and some roasted peanuts.
0:04:43 > 0:04:46So duck hearts - an interesting sort of ingredient to use.
0:04:46 > 0:04:49They're fantastic - you can cook them pink and they've got a lovely texture.
0:04:49 > 0:04:53And this, obviously - you're using foraged ingredients -
0:04:53 > 0:04:55is this the groundbreaking ingredient that's going to
0:04:55 > 0:04:57elevate your main course?
0:04:57 > 0:04:58Yes, and how I'll use it with the potatoes,
0:04:58 > 0:05:02the way I'll get my flavour in there, the broccoli will stand out.
0:05:02 > 0:05:07It turns humble broccoli into something different.
0:05:07 > 0:05:10Paul's taking a big risk with a simple duck and broccoli dish,
0:05:10 > 0:05:14using foraged pine and unusual duck hearts to stand out
0:05:14 > 0:05:17from the crowd - ingredients that could make or break him.
0:05:17 > 0:05:20If the duck's overcooked, then it's finished.
0:05:20 > 0:05:22Hearts - that's a bit of a risk.
0:05:22 > 0:05:26And to turn broccoli interesting is going to be a hard task!
0:05:29 > 0:05:32Snapping at Paul's heels with 11 points is returning champion
0:05:32 > 0:05:36Aktar Islam, the self-taught underdog whose Anglo-Indian cuisine
0:05:36 > 0:05:39made it all the way to the banquet last year.
0:05:39 > 0:05:43He's determined to get back into the race and hang onto his title.
0:05:43 > 0:05:46It's going to be tough. Got a lot of components.
0:05:46 > 0:05:50Just got to thunder on and be wary of not putting too much
0:05:50 > 0:05:51pressure on yourself.
0:05:53 > 0:05:55So how are we feeling?
0:05:55 > 0:05:59I'm good, had a good night's sleep, but let's be honest,
0:05:59 > 0:06:01bit nervous, bit shaky.
0:06:01 > 0:06:04I can see it's lamb, but what are you doing with the lamb?
0:06:04 > 0:06:05Got lamb three ways,
0:06:05 > 0:06:09so we've got belly confited down with a pumpkin puree,
0:06:09 > 0:06:12bone marrow going into the gravy,
0:06:12 > 0:06:15trying to get a bit of flavour into it, bit of offal as well.
0:06:15 > 0:06:17- A lot to do.- A fair bit.
0:06:17 > 0:06:19What's unique about this dish,
0:06:19 > 0:06:22are you using any sort of modern or different techniques?
0:06:22 > 0:06:27I'm taking the traditional British influences - lamb, mint, peas -
0:06:27 > 0:06:30but then I'm bringing some of the Indian stuff in as well.
0:06:30 > 0:06:34It's a case of taking well-known, established ways of cooking
0:06:34 > 0:06:37- and pushing that forward. - Sounds like three fantastic dishes.
0:06:37 > 0:06:40Don't let the pressure of the kitchen get you down, guys.
0:06:40 > 0:06:43- Let's have three great main courses and good luck.- Thank you, chef.
0:06:43 > 0:06:47Aktar's attempting to push culinary boundaries by marrying
0:06:47 > 0:06:50British lamb with Indian spices, serving the belly,
0:06:50 > 0:06:53loin and sweetbread with three spicy sides.
0:06:53 > 0:06:57Lamb carries spice quite well, but he's set himself a lot of work to do.
0:06:57 > 0:07:01I'm slightly concerned, is he man enough to take on the challenge,
0:07:01 > 0:07:03or is he just going to buckle?
0:07:08 > 0:07:10Under starter's orders,
0:07:10 > 0:07:13all three chefs get straight to work on their Olympic main courses.
0:07:13 > 0:07:17They've got a lot to do, especially Daniel, who is going all-out
0:07:17 > 0:07:22with an extremely technical chicken dish and giving little away.
0:07:22 > 0:07:27- Chicken is everybody's favourite, we all eat it on Sundays. - Any little surprises in there,
0:07:27 > 0:07:30any little aces up your sleeve? How will you make it incredible?
0:07:30 > 0:07:34I'm going to do everything I can to it, and a little bit more.
0:07:34 > 0:07:36They asked us to do something groundbreaking
0:07:36 > 0:07:39and if I can pull it off, people will be blown away.
0:07:39 > 0:07:42If I can't pull it off, it can be a disaster on a plate.
0:07:44 > 0:07:48Paul's serving duck with Douglas fir-infused potatoes -
0:07:48 > 0:07:50a foraged ingredient few people will have tasted,
0:07:50 > 0:07:54and attempting to turn broccoli into a medal-worthy dish.
0:07:54 > 0:07:58You're putting a lot of effort into that broccoli,
0:07:58 > 0:08:00you've chopped it three different ways. Yes.
0:08:00 > 0:08:02It's going to be sweet, acidic, charred.
0:08:02 > 0:08:05Quite an intense flavour though.
0:08:05 > 0:08:08Broccoli is not one of my favourite vegetables,
0:08:08 > 0:08:10but he's using pine needles as well, so there's some unusual
0:08:10 > 0:08:15combinations, which is a risk, but as we know, risks can pay off.
0:08:15 > 0:08:18Aktar's juggling lots of different components,
0:08:18 > 0:08:21making lemon-spiced lentils and minty korma gravy
0:08:21 > 0:08:24to accompany his three ways with lamb.
0:08:24 > 0:08:27- A lot of spices going on there. - Yes, really aromatic.
0:08:29 > 0:08:31A fair bit going on.
0:08:31 > 0:08:33Having sussed out their competition,
0:08:33 > 0:08:36all the chefs can do now is cook their hearts out.
0:08:36 > 0:08:40- All right, chef?- I'm good. Just thundering on, you know.
0:08:41 > 0:08:46The fish was tense, but today the competition has really kicked off.
0:08:46 > 0:08:47You know, I'm not being funny,
0:08:47 > 0:08:50but I'm sure there's a few kicks under the table,
0:08:50 > 0:08:53so this is what we like to see in the Great British Menu kitchen.
0:08:53 > 0:08:55I think Daniel's really going for it.
0:08:55 > 0:08:57So much so, he's not leaving much space for anyone else.
0:08:57 > 0:09:00We're fighting for stove space at the moment.
0:09:02 > 0:09:06- What's going on, Daniel? - What's going on?- Yes.
0:09:06 > 0:09:09World War three, at the moment, mate.
0:09:09 > 0:09:13- So what's that?- Basically the arm of the chicken.- Yes.
0:09:13 > 0:09:17I've deboned it, stuffed it with truffle. That's one of the surprises, chef.
0:09:17 > 0:09:20Daniel's got all sorts of surprises up his sleeve today
0:09:20 > 0:09:22and he's giving nothing away.
0:09:22 > 0:09:26Clearly he's breaking boundaries. Has he bitten off more than he can chew?
0:09:26 > 0:09:31Paul's keeping his duck nice and simple - blowtorching the skin
0:09:31 > 0:09:32to crisp it up first
0:09:32 > 0:09:35and popping it in the water bath for 40 minutes.
0:09:35 > 0:09:38Paul, you're quiet again. Keeping your head down, chef?
0:09:38 > 0:09:41Got to make sure every bit of sinew is off these duck hearts -
0:09:41 > 0:09:43I don't want to give you any chewy duck heart.
0:09:43 > 0:09:48- Are they strongly flavoured, or...? - No, they're not really offaly.
0:09:48 > 0:09:52That's why I'm a big fan of them. It won't overpower the broccoli.
0:09:52 > 0:09:55Paul's taking a big risk today - he's cooking duck hearts
0:09:55 > 0:09:57and they're not everyone's cup of tea.
0:09:57 > 0:10:00They need to be cooked perfect, otherwise the dish is ruined.
0:10:02 > 0:10:07Aktar's serving offal too, hiding lamb sweetbreads in traditional Indian bhajis.
0:10:07 > 0:10:11Do you think it's original, innovative?
0:10:11 > 0:10:14Sweetbread is not something that people normally use or
0:10:14 > 0:10:16associate with Indian food anyway,
0:10:16 > 0:10:19so they'll look at it and think, "Probably an onion bhaji".
0:10:19 > 0:10:22- Bite into it - get that... - Sweetbread inside.- Exactly.
0:10:22 > 0:10:26Aktar must be on the ropes at the moment - he's doing things
0:10:26 > 0:10:28that are out of his comfort zone, but has he practised it enough?
0:10:28 > 0:10:32I don't know - the more you put into this, the more you get out of it.
0:10:32 > 0:10:36Daniel's practised his innovative chicken dish within an inch
0:10:36 > 0:10:40of its life, but still isn't letting on what surprises he has in store.
0:10:40 > 0:10:42How's it going?
0:10:42 > 0:10:47I've got five or six things, if I get them done I'll be laughing, if I don't. I'll be swimming.
0:10:47 > 0:10:49And at the moment, guess what?
0:10:49 > 0:10:52It's practice this time, chef. It's all practice.
0:10:52 > 0:10:54Practice makes perfect.
0:10:56 > 0:11:00This year, I've come down to win it. I want to go home, see my kids and see the smile on their face.
0:11:00 > 0:11:03This means everything to me - I put everything into it this year.
0:11:06 > 0:11:09Daniel cooks cutting edge food
0:11:09 > 0:11:13at his two Michelin-starred restaurant in Cambridge.
0:11:13 > 0:11:16- Morning, gents.- Morning, Chris - how are you?- Very well.
0:11:16 > 0:11:18But he knew he'd have to do something extra special to
0:11:18 > 0:11:22meet this year's groundbreaking Olympic brief.
0:11:22 > 0:11:23Skin's lovely on that, isn't it?
0:11:23 > 0:11:27He tested countless chickens to get his main course just right.
0:11:27 > 0:11:29We should go for the Devon free range.
0:11:29 > 0:11:32I want the food to be absolutely outstanding this year -
0:11:32 > 0:11:34I want to blow the judges away.
0:11:34 > 0:11:38For me, this menu is all about being different - doing things people haven't seen before.
0:11:38 > 0:11:42He spent weeks devising a state-of-the-art dish
0:11:42 > 0:11:43full of surprises.
0:11:43 > 0:11:46If we can put an egg inside the chicken ballantine,
0:11:46 > 0:11:51- it would be amazing.- So you want to put the sweetcorn inside the egg white?- Yes.- Let's go, then!
0:11:51 > 0:11:56It's an ingenious idea that took several attempts to get right.
0:11:56 > 0:11:57Look at that!
0:11:57 > 0:12:00- Looks like an egg.- Looks like an egg.
0:12:01 > 0:12:05- Beautiful.- That's the mustard. - That's great, isn't it?
0:12:05 > 0:12:10But Daniel is not the kind of chef to stop at one surprise.
0:12:10 > 0:12:15- Package has arrived from Geneva. - All the way from Geneva?- All the way from Geneva. Smell that.
0:12:16 > 0:12:18It's like something out of Willy Wonka.
0:12:18 > 0:12:22Daniel can't wait to test this cutting-edge sensory delight
0:12:22 > 0:12:24on some of the locals.
0:12:27 > 0:12:29Oh, wow.
0:12:29 > 0:12:33- Roast chicken!- Smells definitely like chicken.- Roast chicken.
0:12:33 > 0:12:35Well, they think it's a winner,
0:12:35 > 0:12:38and after two failed attempts at Great British Menu glory,
0:12:38 > 0:12:41Daniel is counting on his main course to go all the way.
0:12:41 > 0:12:44To be a part of the Olympic feast would be absolutely amazing -
0:12:44 > 0:12:47it would be like me winning my own gold medal.
0:12:47 > 0:12:52That's the challenge this year and I really want to go and do my best.
0:12:56 > 0:12:59Back in the kitchen, Daniel's stuffing his chicken breast
0:12:59 > 0:13:02with that ingenious sweetcorn egg and Aktar and Paul
0:13:02 > 0:13:05are beginning to realise just what they're up against.
0:13:09 > 0:13:13- So... Chicken spray?- I want a hit of chicken when it goes into the room.
0:13:13 > 0:13:16I want to surprise them, I want, you know...
0:13:16 > 0:13:18I've been thinking outside my box.
0:13:18 > 0:13:21I'm a master at this, boys.
0:13:21 > 0:13:22That's pushing it to the limit,
0:13:22 > 0:13:25I would never have thought of putting chicken in a tin and spraying it.
0:13:25 > 0:13:29It's definitely unique, he's raised the bar.
0:13:30 > 0:13:33- Paul, did you think about perhaps getting a broccoli essence?- No!
0:13:33 > 0:13:35I think that might...
0:13:37 > 0:13:41That might stink like your mum's overcooked broccoli on a Sunday!
0:13:41 > 0:13:44- Are you taking the Mickey out of me? - No, not at all!
0:13:44 > 0:13:46You've got to remember, I've got two nines so far.
0:13:46 > 0:13:48And today I'm going for a 10, yeah?
0:13:50 > 0:13:54The atmosphere in the kitchen is... It's tense.
0:13:54 > 0:13:57Main course, there always seems to be a bit extra to do
0:13:57 > 0:14:01and you go in there, you can smell lamb roasting, chicken roasting,
0:14:01 > 0:14:05you've got duck hearts being prepped. It's pretty wild in there.
0:14:05 > 0:14:08With plating-up fast approaching, the pressure is mounting,
0:14:08 > 0:14:10especially for returning champion, Aktar.
0:14:10 > 0:14:13He's looking to catch up with rival Paul,
0:14:13 > 0:14:16with an Anglo-Indian take on roast lamb and has a lot to juggle.
0:14:16 > 0:14:19Like his award-winning competitor,
0:14:19 > 0:14:23whose technical chicken dish is pushing him to the absolute limit.
0:14:23 > 0:14:26What's going on, Daniel? It's a bit fast and furious.
0:14:26 > 0:14:28Just popcorn at the moment.
0:14:28 > 0:14:31I've got to finish the ballantine, I've got to cook my spinach,
0:14:31 > 0:14:34finish my chicken sauce, make my pea puree,
0:14:34 > 0:14:36finish my parfait.
0:14:36 > 0:14:38So you haven't got much to do then.
0:14:38 > 0:14:40I've got enough to keep me busy.
0:14:40 > 0:14:41Unlike newcomer Paul,
0:14:41 > 0:14:45whose simple duck and broccoli dish is all but ready.
0:14:45 > 0:14:48Trying to keep out of Daniel's way today. The guy is on it.
0:14:48 > 0:14:50He wants nine, he wants ten.
0:14:50 > 0:14:53He has a lot of stuff going on out there.
0:14:53 > 0:14:57Starting to think whether I've done too much. I don't know.
0:14:57 > 0:15:00Pulling it together at the last minute is going to be a nightmare.
0:15:01 > 0:15:04- So what's that, chicken skin?- Yes.
0:15:04 > 0:15:07Might be a bridge too far, this one, chef.
0:15:07 > 0:15:11This is what we're asking you to do, push boundaries and show...
0:15:11 > 0:15:14Push boundaries and give myself a heart attack.
0:15:14 > 0:15:16Obviously we don't want Aktar to have a heart attack.
0:15:16 > 0:15:19He'll slip into a korma!
0:15:19 > 0:15:20DANIEL LAUGHS
0:15:23 > 0:15:27I am slightly nervous, of coming on on a bit of a back foot,
0:15:27 > 0:15:30and coming up to service time,
0:15:30 > 0:15:34so I know that's always the most hectic time for me.
0:15:34 > 0:15:37Difficult thing for Aktar is he's had two low scores.
0:15:37 > 0:15:40He's the bottom of the pile, so he needs to self-motivate.
0:15:40 > 0:15:43At the end of the day, we're half way through the competition
0:15:43 > 0:15:45and no place in the final's been set yet.
0:15:45 > 0:15:48It's really important Aktar gets a really good score today.
0:15:48 > 0:15:52Aktar is first to plate up and still has a lot to do.
0:15:52 > 0:15:55Talking about timings again, how are we?
0:15:55 > 0:15:57- I think we're OK.- Are we OK?
0:15:57 > 0:16:00I'm always thinking. I like to surprise.
0:16:00 > 0:16:02A couple of minutes early yesterday,
0:16:02 > 0:16:07I should have got extra points for that, because that is an achievement.
0:16:07 > 0:16:10It's definitely unique and out the box, you being early anyway!
0:16:11 > 0:16:15Ignoring Paul's jibe, Aktar quickly seals his lamb loin,
0:16:15 > 0:16:17brushes it with mustard,
0:16:17 > 0:16:20and with the clock ticking,
0:16:20 > 0:16:24rolls it in a vibrant coriander crumb coating.
0:16:24 > 0:16:26Aktar, looking at the clock, you have one minute.
0:16:26 > 0:16:28Yeah, cool.
0:16:28 > 0:16:30Let's get it on the plate. Get it nice.
0:16:30 > 0:16:33He spreads his slate with spicy pumpkin puree,
0:16:33 > 0:16:35adds a cube of pilau rice,
0:16:35 > 0:16:38his unusual sweetbread bhajis,
0:16:38 > 0:16:42and confit belly of lamb, which he quickly pan fries.
0:16:43 > 0:16:45You nearly ready Aktar?
0:16:45 > 0:16:47Then spoons on his spicy lentils,
0:16:47 > 0:16:51adds his sliced lamb and minty korma gravy.
0:16:51 > 0:16:53I'll get one, if you get the other.
0:16:53 > 0:16:54OK.
0:16:56 > 0:16:58Happy with that?
0:16:58 > 0:16:59Very happy, chef.
0:16:59 > 0:17:02So timings are OK, and you felt comfortable getting it on the pass?
0:17:02 > 0:17:05- I did, chef.- Still feeling shaky?
0:17:05 > 0:17:09I'll feel a lot better when you turn round and say it's a ten.
0:17:09 > 0:17:12Right, let's see whether it is a ten. Let's go and taste it.
0:17:15 > 0:17:19Will Glynn think think Aktar's Anglo-Indian lamb
0:17:19 > 0:17:22is individual enough for the Olympic feast?
0:17:22 > 0:17:23It looks lovely.
0:17:23 > 0:17:25Yeah, it does.
0:17:25 > 0:17:27He is a phenomenal cook, there's no doubt about it.
0:17:27 > 0:17:29Is it diverse enough?
0:17:29 > 0:17:32- Is it ground breaking, is it pushing the barriers?- It is for me.
0:17:32 > 0:17:38I've taken what is a humble lamb curry and pushed it to this.
0:17:38 > 0:17:42I don't think the rice works. I think you could lose that.
0:17:42 > 0:17:45I don't think the rice has any seasoning in it.
0:17:45 > 0:17:48No, not a drop of salt in it.
0:17:48 > 0:17:52Do you think you have the spicing right with the lentils?
0:17:52 > 0:17:55I think so. There's not too much heat in it at all.
0:17:55 > 0:17:58Lentils and lamb, for me, that's a good combo,
0:17:58 > 0:17:59and that's what I wanted it on there.
0:17:59 > 0:18:01I wanted that flavour out of it.
0:18:01 > 0:18:03So many powerful things going on there,
0:18:03 > 0:18:06that the lamb and the rice need some season, bring it through it.
0:18:06 > 0:18:09You think the dish is well balanced?
0:18:09 > 0:18:13Once again, I'm concerned about getting enough spice, but not heat.
0:18:13 > 0:18:19I think I've managed to do that well, not in blowing your head off.
0:18:19 > 0:18:23- You feel as if you're back in the competition?- I'm quite happy.
0:18:29 > 0:18:31Just served the main course.
0:18:31 > 0:18:35Once again, Glynn, you don't get anything back.
0:18:35 > 0:18:38He asked me if I was happy with it. I was happy.
0:18:38 > 0:18:42I personally feel I've done my best.
0:18:42 > 0:18:45Daniel's chicken is up next, and he still has a lot to do.
0:18:45 > 0:18:50I feel like I've run a marathon, done the javelin, done the shot-put.
0:18:50 > 0:18:53I just have to do a few swimming lengths and I'm done!
0:18:53 > 0:18:55THEY LAUGH
0:18:55 > 0:19:00He quickly fries his truffle chicken wings...
0:19:00 > 0:19:04then turns his attention to his stuffed chicken breast,
0:19:04 > 0:19:07truffled popcorn, and chicken liver parfait,
0:19:07 > 0:19:09tucked inside that crispy chicken skin.
0:19:09 > 0:19:14With his chicken out of the fryer, he starts building his plate,
0:19:14 > 0:19:18adding the crispy chicken skin, spinach and bacon, chicken gravy,
0:19:18 > 0:19:23and his crowning glory, the truffle and sweetcorn egg.
0:19:23 > 0:19:25That look's a bit cheeky, doesn't it?
0:19:33 > 0:19:34SPRAY CAN HISSES
0:19:34 > 0:19:37Just so you get that chicken flavour.
0:19:37 > 0:19:40So that was one surprise.
0:19:40 > 0:19:43That's the other surprise. Any more surprises?
0:19:43 > 0:19:46Well, that's stuffed with a nice lardon of truffle.
0:19:46 > 0:19:48You should get that as you bite into it.
0:19:48 > 0:19:51Let's see if the surprise hits the mark, OK?
0:19:51 > 0:19:53Enjoy, lads.
0:19:54 > 0:19:58Will Daniel's technical chicken dish full of surprises
0:19:58 > 0:20:01sweep the gold for the third day running?
0:20:01 > 0:20:04Is it consistent and as good as the other two dishes?
0:20:04 > 0:20:07This one takes the brief to a new level.
0:20:07 > 0:20:09This is everything I read into the brief.
0:20:09 > 0:20:12It's the cheeky bits that are making the difference.
0:20:12 > 0:20:14It's the element of surprise.
0:20:14 > 0:20:17I would love to go all the way with this dish. It's my favourite.
0:20:19 > 0:20:21That looks exciting. It looks interesting, unique.
0:20:21 > 0:20:24I've never seen this, with a chicken skin.
0:20:24 > 0:20:27Then he's got parfait and sweetcorn in there,
0:20:27 > 0:20:28textures, flavours.
0:20:31 > 0:20:34The flavours, do you think they're coming through enough?
0:20:34 > 0:20:37Chef, I'm going to put myself out there
0:20:37 > 0:20:39and I think that's perfect.
0:20:41 > 0:20:44Sweetcorn's amazing. Try a bit of the parfait.
0:20:44 > 0:20:47I haven't got a bad word to say about that at all.
0:20:47 > 0:20:51It's got everything. It stands out, it's unique.
0:20:51 > 0:20:53He's pushed chicken to the limit.
0:20:53 > 0:20:58I'm struggling to say anything because I'm enjoying it so much!
0:20:58 > 0:21:00Absolutely stunning.
0:21:00 > 0:21:03Would you change anything on that dish?
0:21:03 > 0:21:06No. No, I'm very happy with it.
0:21:06 > 0:21:09I think that's...
0:21:09 > 0:21:10Gold medal?
0:21:10 > 0:21:12I think it's going to be at the banquet, chef.
0:21:12 > 0:21:16- That's how confident you are? - That's how confident I am.
0:21:16 > 0:21:20Do you think this really embodies the spirit of the Olympics?
0:21:20 > 0:21:24I think if this dish had legs
0:21:24 > 0:21:28it would smash Usain Bolt's record out the water.
0:21:31 > 0:21:35That was brilliant. Absolutely fantastic. Couldn't have gone any better.
0:21:37 > 0:21:43I've run around all morning trying to get that right, and I feel really happy. Absolutely blown away.
0:21:43 > 0:21:48Paul's trail-blazing duck hearts and pine dish is last up,
0:21:48 > 0:21:52- and he needs to get it bang on. - It's a tough one to follow.
0:21:52 > 0:21:56He slices his Douglas fir-infused potatoes, spoons on his
0:21:56 > 0:22:01broccoli puree, adds some roasted and dressed tenderstem broccoli,
0:22:01 > 0:22:05and puts the finishing touches to his caramelised duck breast.
0:22:05 > 0:22:09- How long have you cooked that duck for, Paul?- 40 minutes, 60 degrees.
0:22:11 > 0:22:14All that's left to do now is get it onto the plate,
0:22:14 > 0:22:19with his risky duck hearts, some roasted peanuts, and coriander dressing.
0:22:27 > 0:22:33So, Paul. 100 people. Olympic banquet. Is it going to be there?
0:22:33 > 0:22:36I hope so. I've put so much into this dish.
0:22:36 > 0:22:39Have a taste.
0:22:41 > 0:22:45Is Paul's simple duck and broccoli dish groundbreaking enough
0:22:45 > 0:22:47for our incredible Olympic line-up?
0:22:47 > 0:22:50Let's dig in. I love duck.
0:22:50 > 0:22:51Oh, look at that.
0:22:54 > 0:22:58- Now, that...is amazing.- Mmm.
0:23:00 > 0:23:02And the heart?
0:23:02 > 0:23:04Could it be a step too far?
0:23:04 > 0:23:10It's a risk, but with this brief you've got to take a risk.
0:23:10 > 0:23:12That is beautiful.
0:23:12 > 0:23:16I really like the texture of the potato, but the essence
0:23:16 > 0:23:20of the Douglas fir, I think is one I will probably have to get used to.
0:23:20 > 0:23:23- Is there too much broccoli on the plate?- I don't think so.
0:23:23 > 0:23:27If all the broccoli was the same, then there'd be too much.
0:23:27 > 0:23:29But you've got so many different things going on,
0:23:29 > 0:23:33it's almost like having a different vegetable on the plate.
0:23:33 > 0:23:36Has this taken food to a new level?
0:23:36 > 0:23:39It's taken potatoes to a new level for me.
0:23:39 > 0:23:42Is it something you'd want to see at the banquet?
0:23:42 > 0:23:44I'd love to see it. This is me on a plate.
0:23:44 > 0:23:50It's natural, British, and unique, and that's the kind of thing I like to cook.
0:23:55 > 0:23:58I need a G&T after that, I think.
0:23:58 > 0:24:02Glad to have the main course out of the way. I think it went well.
0:24:02 > 0:24:05Again, Glynn didn't give me anything, but he kept eating it,
0:24:05 > 0:24:10which hopefully is a good thing unless he was checking it again and again!
0:24:10 > 0:24:13With their main courses delivered,
0:24:13 > 0:24:16all the chefs can do now is cross their fingers and wait.
0:24:16 > 0:24:20- That was a tough dish.- Glynn's got a challenge on his hands now.
0:24:20 > 0:24:25Main course is the one I think we all gunned for.
0:24:25 > 0:24:29Glynn has to give Aktar, the returning champion, a good score for him to stay in the race.
0:24:29 > 0:24:32Let's go and get the scores on the doors!
0:24:39 > 0:24:41Guys.
0:24:43 > 0:24:49Again, another great day of cooking. Some fantastic stuff. So I've got the results.
0:24:52 > 0:24:57Aktar. Your Anglo-Indian three-way lamb dish.
0:24:57 > 0:25:00I thought taking the roast lamb idea
0:25:00 > 0:25:05and bringing in the Indian influences was quite a nice little twist.
0:25:05 > 0:25:07The lamb loin was cooked very well.
0:25:07 > 0:25:13And the sweetbread was, like, an unusual way of bringing a bhaji into a sweetbread.
0:25:13 > 0:25:16I felt though, there was a lot going on on the plate,
0:25:16 > 0:25:19which really started to cloud the lamb flavour.
0:25:19 > 0:25:22Once you had one flavour, it was another flavour coming in,
0:25:22 > 0:25:25and then we were looking for the lamb. It was a little bit...
0:25:25 > 0:25:29And I thought it was quite a hefty portion, because of the spice.
0:25:30 > 0:25:33Paul.
0:25:33 > 0:25:38Your duck with the hearts and the broccoli.
0:25:38 > 0:25:43I thought the dish looked really simple, which was slightly unnerving at first.
0:25:43 > 0:25:47But when you ate it, it fell very natural.
0:25:47 > 0:25:50I really liked the pine with the potatoes,
0:25:50 > 0:25:55and then the caramelised broccoli, then the really smooth, simple broccoli. A really good dish.
0:25:56 > 0:26:01Daniel. Slow poached chicken and sweetcorn.
0:26:01 > 0:26:05It was... You know, I almost started crying.
0:26:05 > 0:26:08The chicken was taken and just spun on its head,
0:26:08 > 0:26:12and turned into a wonder.
0:26:12 > 0:26:15I thought the truffle, the popcorn, with the parfait was just
0:26:15 > 0:26:20superb, and you've seen these guys faces when you carved that open...
0:26:20 > 0:26:25- I didn't really, Chef.- No. Well, I did, and I had the same expression.
0:26:25 > 0:26:29- It was chicken at the end of the day, but it was superbly done.- Thank you.
0:26:29 > 0:26:33Right, then, the scores.
0:26:34 > 0:26:36Aktar, for your lamb...
0:26:38 > 0:26:40..I'm going to give you...
0:26:41 > 0:26:46..a six out of ten.
0:26:46 > 0:26:49Paul, for your duck,
0:26:49 > 0:26:51I'm going to give you...
0:26:54 > 0:26:57..an eight out of ten.
0:26:57 > 0:27:00Daniel, for your dish,
0:27:00 > 0:27:02I'm going to give you...
0:27:04 > 0:27:05..a ten out of ten.
0:27:09 > 0:27:12- Well done, Daniel. Well deserved, mate.- Thank you.
0:27:12 > 0:27:16It was superb. You pushed the boundaries. Outstanding.
0:27:16 > 0:27:21So, boys, one more dish to go. The race isn't over yet.
0:27:21 > 0:27:24It's been a tough week for all of you,
0:27:24 > 0:27:28so let's finish on a big high. OK?
0:27:28 > 0:27:30- Cheers, guys.- Cheers, Chef.
0:27:34 > 0:27:36What a day.
0:27:36 > 0:27:40So, Day Three3 has seen Daniel score a perfect ten,
0:27:40 > 0:27:43putting him head and shoulders above the rest, with 28 points.
0:27:43 > 0:27:46Leaving Paul and Aktar with just four points between them,
0:27:46 > 0:27:48fighting it out for second place.
0:27:48 > 0:27:51A ten...!
0:27:51 > 0:27:56I need a miracle. So I think it's down into the kitchen on my knees,
0:27:56 > 0:27:59and I'll have to pray like I've never prayed before.
0:27:59 > 0:28:00Anything could happen tomorrow.
0:28:00 > 0:28:04If I have a bad day and Aktar has a good day, it's all change.
0:28:04 > 0:28:08I want to get into the finals. If the judges call my name out, you know,
0:28:08 > 0:28:12that will be a very special day in my life.
0:28:12 > 0:28:18In tomorrow's dessert course, one of these chefs will be leaving the competition.
0:28:18 > 0:28:20This is like the bell on the last lap.
0:28:20 > 0:28:22Will Aktar be able to turn it around?
0:28:22 > 0:28:25I've got my war paint on!
0:28:25 > 0:28:28It's his last chance - and he knows it.
0:28:28 > 0:28:30This could make it or break it for me.
0:28:30 > 0:28:32- It's not working. - BLEEP
0:28:52 > 0:28:54Subtitles by Red Bee Media Ltd