0:00:04 > 0:00:06It's been an intense week for
0:00:06 > 0:00:08three of the North West's best chefs,
0:00:08 > 0:00:10as ambitious newcomer Mark Ellis...
0:00:10 > 0:00:13I'm up to my eyeballs, here!
0:00:13 > 0:00:16..and Jason Atherton's protege, James Durrant...
0:00:16 > 0:00:17Nerve-racking!
0:00:17 > 0:00:20Went up against returning contender, Mary Ellen McTague.
0:00:20 > 0:00:23I want to make sure that everything's perfect.
0:00:23 > 0:00:26Their reward - to cook at a banquet commemorating
0:00:26 > 0:00:28the 70th anniversary of D-Day
0:00:28 > 0:00:30at London's iconic St Paul's Cathedral.
0:00:32 > 0:00:35Yesterday's dessert course was a close-fought battle
0:00:35 > 0:00:37between Mark and Mary Ellen.
0:00:37 > 0:00:39- What, a veg for dessert? - That's the whole point.
0:00:39 > 0:00:42But veteran Daniel Clifford sent Mark home.
0:00:42 > 0:00:44Absolutely devastated.
0:00:44 > 0:00:47Today Mary Ellen and James will go head-to-head...
0:00:47 > 0:00:49- Glove's off today. - Yeah, OK.
0:00:49 > 0:00:51..cooking all four courses again.
0:00:51 > 0:00:54- We're both pretty busy here, aren't we?- Yes, it's quite tense.
0:00:54 > 0:00:58The judges are back expecting their finest hour on a plate.
0:00:58 > 0:01:02The dinner at the end of this is for some of the veterans of D-Day.
0:01:02 > 0:01:04We've got to get this right.
0:01:04 > 0:01:08To make sure the dishes tell stories evoking wartime memories
0:01:08 > 0:01:11there's a fourth judge - George Batts, who risked his life on D-Day.
0:01:13 > 0:01:16Here we are, 70 years later, eating the best from the best.
0:01:16 > 0:01:19It's an absolute privilege to be here.
0:01:19 > 0:01:21Their food must be delicious.
0:01:21 > 0:01:23I never want to see this pudding again in my life.
0:01:23 > 0:01:26This is one of the best dishes I've ever eaten!
0:01:26 > 0:01:29Only one chef can go through to the finals.
0:01:29 > 0:01:31And the winner is...
0:01:48 > 0:01:52Returning chef, Mary Ellen, has been struggling all week to score highly.
0:01:52 > 0:01:54You are a healthy bit ahead on points,
0:01:54 > 0:01:56but that doesn't matter now.
0:01:56 > 0:01:59What the judges say could be completely different from Daniel.
0:01:59 > 0:02:01Yep. I'll get my head down. And good luck with it.
0:02:01 > 0:02:03- Yeah. And you. - Brilliant.- Let's go.
0:02:05 > 0:02:08Although first-timer James has led the way so far,
0:02:08 > 0:02:10he, too, has had his low points.
0:02:10 > 0:02:12I'm back to square one.
0:02:12 > 0:02:15Nerves are racing, and I've really got to focus today -
0:02:15 > 0:02:18make sure I keep it in the high mark.
0:02:18 > 0:02:20But it's second-timer Mary Ellen
0:02:20 > 0:02:23who has the most improvements to make to her menu,
0:02:23 > 0:02:26if she wants to sail past the judges this time.
0:02:26 > 0:02:29It would be pretty horrible to go home today again.
0:02:29 > 0:02:30Second year running.
0:02:30 > 0:02:32I wouldn't be happy with that, at all.
0:02:34 > 0:02:37Judges Prue Leith, Matthew Fort
0:02:37 > 0:02:40and Oliver Peyton are analysing the chefs' menus.
0:02:40 > 0:02:43North West's Mary Ellen, it's good to see her back again.
0:02:43 > 0:02:47What I really like about her menu is it has a sense of history to it.
0:02:47 > 0:02:49But James will give her a run for her money,
0:02:49 > 0:02:52because he is a Jason Atherton protege.
0:02:52 > 0:02:53Well, knowing the North West,
0:02:53 > 0:02:56it will be a full frontal assault on the taste buds.
0:02:58 > 0:03:01- It's Friday, you've been here before.- Yeah. Gloves off today.
0:03:01 > 0:03:02Yeah, OK.
0:03:02 > 0:03:05Today, Daniel's scores are wiped clean,
0:03:05 > 0:03:07as the judges will mark each dish individually
0:03:07 > 0:03:10putting the highest scoring chef through to the finals.
0:03:10 > 0:03:12- Hi, chefs! - Hello.- Hello.
0:03:12 > 0:03:15Mary Ellen, who are Bill and Vera?
0:03:15 > 0:03:17They're my husband's grandparents.
0:03:17 > 0:03:20Bill is a veteran - he was on HMS Wensleydale on D-Day -
0:03:20 > 0:03:22and Vera was making boots for soldiers.
0:03:22 > 0:03:24And they're the big inspiration for the whole menu.
0:03:24 > 0:03:27James, have you got any family snaps with you?
0:03:27 > 0:03:30Yeah, well, it's my wife's grandad, actually.
0:03:30 > 0:03:32- He was one of the first on the beaches.- Did he survive?
0:03:32 > 0:03:35Yes, he did, until a few years back.
0:03:35 > 0:03:38I can tell that you both know what an important day this is.
0:03:38 > 0:03:42But I really don't want to see anything less than 9s or 10s
0:03:42 > 0:03:44because Matthew gets very grumpy.
0:03:44 > 0:03:46So, good luck. We'll see you later. Thank you.
0:03:46 > 0:03:47Thank you.
0:03:49 > 0:03:52Both chefs need to get on with cooking their starters.
0:03:52 > 0:03:54- How do you feel about that, then? Judges here?- Good, actually.
0:03:54 > 0:03:57- Bit nerve racking, though, isn't it? Expecting nines and tens?- Yeah.
0:03:59 > 0:04:00James is first up.
0:04:00 > 0:04:02He scored a strong eight in the week
0:04:02 > 0:04:07with his modern take on a D-Day soldier's ration - called SPAM -
0:04:07 > 0:04:11with spiced pork, allium - as in leeks and onions -
0:04:11 > 0:04:13and molluscs - as in scallops.
0:04:13 > 0:04:15With a poem on the side.
0:04:15 > 0:04:16Pretty busy here, aren't we?
0:04:16 > 0:04:20- Yeah, I'm feeling the pressure, to be fair.- Me, too. Me, too.
0:04:20 > 0:04:23- Got to be all right today, hasn't it?- Got to be, yes.
0:04:23 > 0:04:26Their food will also be judged by a banquet guest of honour -
0:04:26 > 0:04:29today it's 88-year-old war veteran George Batts.
0:04:32 > 0:04:35- Welcome, George!- Thank you very much indeed.
0:04:35 > 0:04:37And this is your seat.
0:04:37 > 0:04:39Thank you very much.
0:04:39 > 0:04:42George, you were there on D-Day?
0:04:42 > 0:04:45Yes. I was in the Royal Engineers.
0:04:46 > 0:04:48We got on the beach,
0:04:48 > 0:04:49the ramp went down,
0:04:49 > 0:04:52and we just ran like mad.
0:04:52 > 0:04:56And, er, believe me, you were scared.
0:04:56 > 0:05:01And you looked upon it that... you were going.
0:05:01 > 0:05:04- How old were you at the time, George?- I was 18.
0:05:04 > 0:05:05What a handsome young man you were!
0:05:05 > 0:05:07Why, thank you, kind sir!
0:05:07 > 0:05:11The brief has been to get the chefs to honour the veterans of D-Day
0:05:11 > 0:05:15and to cook basically the finest meal of their lives.
0:05:15 > 0:05:19I'm very much looking forward to it, as well.
0:05:21 > 0:05:25James begins his D-Day inspired starter with leek puree,
0:05:25 > 0:05:27then adds his spiced pork balls.
0:05:27 > 0:05:30How's it feel, serving up the first dish?
0:05:30 > 0:05:32It's nerve-racking.
0:05:32 > 0:05:35- Confit leek...- Daniel mentioned it needed a bit more acidity, so...
0:05:35 > 0:05:39I put a few more pickled onions on there than I did on the first day.
0:05:39 > 0:05:42..and finishes the plate with pork vinaigrette and garnish.
0:05:45 > 0:05:48OK, thank you. Take it away.
0:05:50 > 0:05:52Fingers crossed.
0:06:00 > 0:06:02That is brilliant!
0:06:02 > 0:06:04- Do you recognise the box? - Yes!
0:06:04 > 0:06:07It does bring back memories. Hah!
0:06:07 > 0:06:08There's a little poem in here.
0:06:08 > 0:06:10George, I think you should read it.
0:06:10 > 0:06:12Now Jackson had his acorns
0:06:12 > 0:06:13And Grant his precious rye
0:06:13 > 0:06:16Teddy has his poisoned beef
0:06:16 > 0:06:18Worse you couldn't buy
0:06:18 > 0:06:21The doughboy had his hard tack without the navy jam
0:06:21 > 0:06:23But armies on their stomach move
0:06:23 > 0:06:25And this one moves on spam
0:06:25 > 0:06:27Horrible feeling, isn't it?
0:06:27 > 0:06:29How you've come back and done it again, I don't know.
0:06:29 > 0:06:32- You're a very brave lady. - Brave or stupid.
0:06:34 > 0:06:38- MATTHEW:- That pig's head is just soft and fibrous and gentle and mellow.
0:06:38 > 0:06:40It's the first time I've ever had pig's head.
0:06:40 > 0:06:42- I've missed something, haven't I? - You have!
0:06:42 > 0:06:45I feel a bit funny about this dish, because I think the cooking's good,
0:06:45 > 0:06:48but I'm not too sure what part the scallop is playing here.
0:06:48 > 0:06:52I disagree with you, Oliver. I think the mild sweetness of the pork,
0:06:52 > 0:06:54and the deeper sweetness of the scallop
0:06:54 > 0:06:56- is a very happy combination. - Well, I like it - I don't love it.
0:06:56 > 0:06:59Well, I'm trying not to gobble it all down.
0:06:59 > 0:07:00This is absolutely delicious!
0:07:00 > 0:07:04It certainly tastes a lot better than the original spam!
0:07:09 > 0:07:12Up next is Mary Ellen's Dig For Victory Salad with snails,
0:07:12 > 0:07:14inspired by the wartime campaign
0:07:14 > 0:07:17to encourage people to grow their own veg.
0:07:17 > 0:07:19It also includes a sour milk cheese
0:07:19 > 0:07:22and Britain's most hated bread, the National Loaf.
0:07:22 > 0:07:25You're sticking with tearing the National Loaf up and frying it?
0:07:25 > 0:07:30I am, this is definitely the best way to make it a bit more edible.
0:07:30 > 0:07:33Mary Ellen researched wartime recipes and ingredients
0:07:33 > 0:07:37but Daniel thought that diners would struggle to understand her dish,
0:07:37 > 0:07:38scoring it a six.
0:07:38 > 0:07:42I've got these now, so they've got a little Dig For Victory sign.
0:07:42 > 0:07:43Yes, they're nice.
0:07:43 > 0:07:46And then on the back, an explanation of the National Loaf
0:07:46 > 0:07:48so hopefully it's all going to be a bit clearer what it is all about.
0:07:48 > 0:07:50You're starting to worry me now.
0:07:52 > 0:07:55She starts her slate with her controversial National Loaf,
0:07:55 > 0:07:57then sour milk cheese...
0:07:57 > 0:07:59It just tastes of milk, essentially.
0:07:59 > 0:08:02..baby yellow beetroot,
0:08:02 > 0:08:03baby red beetroot...
0:08:03 > 0:08:06- How's them snails then today? - They've turned out well.
0:08:06 > 0:08:07..braised snails...
0:08:07 > 0:08:10- Nearly there?- Yes, very nearly, very close.- Yeah?
0:08:10 > 0:08:12BLEEP!
0:08:13 > 0:08:15..and finally salad cream.
0:08:17 > 0:08:19- OK.- Are you happy?
0:08:19 > 0:08:22- Yeah.- Yeah?- Yeah.
0:08:33 > 0:08:35Oh!
0:08:35 > 0:08:38That is both very pretty and very unusual.
0:08:38 > 0:08:41Dig For Victory is one of the most iconic statements of the war for me.
0:08:41 > 0:08:44I think she's done a good job here trying to evoke that spirit.
0:08:44 > 0:08:47Everybody was growing something.
0:08:47 > 0:08:49- Do you think you've done enough? - I don't know.
0:08:50 > 0:08:52You've got Dig For Victory on one side
0:08:52 > 0:08:56and we've got this recipe for the National Loaf on the other.
0:08:56 > 0:08:59Contained all the wheat grain, including the husks
0:08:59 > 0:09:02and resulted in a heavy loaf with a gritty texture.
0:09:02 > 0:09:04Doesn't sound too appetising!
0:09:04 > 0:09:07But in this form I think it's absolutely delicious.
0:09:07 > 0:09:09I think the combinations are interesting.
0:09:09 > 0:09:12The only thing I don't like on this dish is the cheese.
0:09:12 > 0:09:17For me it's not as much of a pleasure to eat as James's first course.
0:09:17 > 0:09:20I reckon the judges are going to be pretty comfortable with eating
0:09:20 > 0:09:23the snails, how do you feel the veteran is going to feel out there?
0:09:23 > 0:09:26- I think fine.- My grandad wouldn't even touch garlic.
0:09:26 > 0:09:30Being a little bit facetious with the snails, let's face it,
0:09:30 > 0:09:32that's every gardener's hate!
0:09:32 > 0:09:33MATTHEW LAUGHS
0:09:38 > 0:09:40- Fish course up next.- Yep.
0:09:40 > 0:09:43- Wasn't a great scorer for any of us, was it?- No.
0:09:45 > 0:09:48Both chefs are doing a new take on fish and chips,
0:09:48 > 0:09:50a favourite wartime treat.
0:09:50 > 0:09:53Food was short and it was just the one thing
0:09:53 > 0:09:56that was available that was a nice kind of pick me up.
0:09:58 > 0:10:01James's Ultimate Fish & Chips is made up of curried monkfish,
0:10:01 > 0:10:05scampi snack coated cod cheeks and celeriac chips.
0:10:05 > 0:10:08Daniel marked it down for being too salty
0:10:08 > 0:10:10and not living up to its title.
0:10:10 > 0:10:12I've listened to what Daniel had to say.
0:10:12 > 0:10:14I've changed the presentation slightly.
0:10:14 > 0:10:15I have watched my seasoning.
0:10:15 > 0:10:18Not sure if they'll get the curry, it is quite a northern thing,
0:10:18 > 0:10:21- isn't it? Curry sauce with your fish and chips.- Yep.
0:10:22 > 0:10:26He starts his plate with cod cheeks on newspaper inspired by D-Day.
0:10:26 > 0:10:28Next it's celeriac chips...
0:10:28 > 0:10:31I didn't want it too heavy, I mean this is an early part of the meal,
0:10:31 > 0:10:34you don't want to start overloading people with potatoes at this stage.
0:10:34 > 0:10:36I do!
0:10:36 > 0:10:38..mushy peas,
0:10:38 > 0:10:40curried monkfish
0:10:40 > 0:10:43and, finally, tartar sauce.
0:10:45 > 0:10:48OK, can you serve them with the monkfish nearest to the judge, please?
0:11:02 > 0:11:04I feel a vague sense of disappointment.
0:11:04 > 0:11:07What I like is that the fish and chips newspaper,
0:11:07 > 0:11:09it's about Eisenhower and anxiety about the weather
0:11:09 > 0:11:11because I think that D-Day was delayed...
0:11:11 > 0:11:13Yes. It was. It should have been on the fifth
0:11:13 > 0:11:16but the weather was bad and we went on the sixth.
0:11:16 > 0:11:18I'm happy, I'm happy. The cooking is right again.
0:11:18 > 0:11:22I'm just hoping they've got different palates to Daniel, really.
0:11:22 > 0:11:24Gosh, I really don't like this.
0:11:24 > 0:11:26It's all a bit poor, really.
0:11:26 > 0:11:29I think the curry powder around this monkfish is actually fighting
0:11:29 > 0:11:33with the monkfish, the celeriac chips, I'm thinking, so what?
0:11:33 > 0:11:35- Why not use a potato chip? - THEY LAUGH
0:11:35 > 0:11:39The best thing is the scraps which are utterly delicious,
0:11:39 > 0:11:42crunchy and everything that the chips are not.
0:11:42 > 0:11:43I think it's disappointing.
0:11:43 > 0:11:48- George?- It's not the type of dish I'd go mad about.
0:11:48 > 0:11:50OLIVER LAUGHS
0:11:53 > 0:11:56- How's your fish today? - Loads better. Loads better.
0:11:56 > 0:11:58I had a nightmare with it the other day.
0:11:59 > 0:12:03Mary Ellen's serving megrim sole with potato chips and black peas,
0:12:03 > 0:12:06a dish inspired by her husband's grandmother Vera's favourite meal,
0:12:06 > 0:12:08fish supper.
0:12:08 > 0:12:12In the week the execution let her down badly and she scored a four.
0:12:12 > 0:12:15- That was your lowest score, wasn't it?- Yeah, it was horrible.
0:12:15 > 0:12:18It all went wrong with the batter, it didn't cook enough,
0:12:18 > 0:12:19and it didn't look good at all.
0:12:19 > 0:12:22Let's just not talk about it any more. It was a nightmare.
0:12:26 > 0:12:29Her megrim sole starts the plate...
0:12:29 > 0:12:31- Are you happy with that batter?- Yes.
0:12:32 > 0:12:35..then pots of black pea puree
0:12:35 > 0:12:37and technical vinegar jelly scraps.
0:12:39 > 0:12:43Twice cooked chips and a new addition of pickled egg puree.
0:12:43 > 0:12:46It's egg yolk and a gherkin pickle
0:12:46 > 0:12:50for that classic chip shop tartare sauce flavour.
0:12:50 > 0:12:53On the side she's serving iced white tea.
0:12:55 > 0:12:57- Happy?- Happier.
0:12:57 > 0:12:58- Yeah.- Yeah.
0:13:07 > 0:13:09More newspapers!
0:13:11 > 0:13:13- George, do you have any memories of fish and chips?- Yeah.
0:13:13 > 0:13:17It was a special treat and it would always be wrapped in newspaper.
0:13:17 > 0:13:19It would always be too hot to eat
0:13:19 > 0:13:22and you always ate it and burnt yourself.
0:13:22 > 0:13:23THEY LAUGH
0:13:23 > 0:13:26- Proper chips!- Yeah.
0:13:26 > 0:13:30We've got some more scraps here. Mmm, the best bit.
0:13:30 > 0:13:33- Do you know, I still think it's my weakest.- Yeah?- I know it is.
0:13:35 > 0:13:38Megrim, let me remind you, it was actually one of the fish
0:13:38 > 0:13:40that was in most plentiful supply during the war.
0:13:40 > 0:13:43The fish I enjoyed, I think it was nice and, funnily enough,
0:13:43 > 0:13:47the black peas, I like them. I really do.
0:13:47 > 0:13:52I think this is excellently executed and has a bit of thought behind it.
0:13:52 > 0:13:54It's sweet tea with fish and chips,
0:13:54 > 0:13:56I think it's a pretty plain dish in actual fact.
0:13:56 > 0:13:59There's a lot of beautiful things to admire about this dish
0:13:59 > 0:14:00but it's not exciting enough.
0:14:00 > 0:14:03She's gone and researched the family history and D-Day
0:14:03 > 0:14:06and I really understand that and I appreciate that but, you know,
0:14:06 > 0:14:08that does not make a winning dish alone.
0:14:12 > 0:14:14- 45 minutes.- I know!- BLEEP!
0:14:14 > 0:14:16At the halfway point,
0:14:16 > 0:14:18while the chefs are busy with their main courses,
0:14:18 > 0:14:21the judges are considering their scores.
0:14:21 > 0:14:22I thought the standard was good.
0:14:22 > 0:14:24I've given an eight, top end,
0:14:24 > 0:14:26and I've given a five at the bottom end.
0:14:26 > 0:14:29I've had a very mixed morning. I think I've got them neck and neck.
0:14:29 > 0:14:33They are level pegging at the moment and I would like to see
0:14:33 > 0:14:37the next two courses, on both sides, being absolutely terrific.
0:14:37 > 0:14:40- Did the timer go off on that? - Don't know.
0:14:40 > 0:14:42- They all right?- No, they're not.
0:14:43 > 0:14:46Mary Ellen's had a disaster with her dumplings.
0:14:46 > 0:14:49No-one needs to see those, just pretend it never happened.
0:14:49 > 0:14:52She's serving a two-part dish,
0:14:52 > 0:14:54telling her husband's grandfather Bill's story
0:14:54 > 0:14:56who took part in the D-Day landings,
0:14:56 > 0:14:59of corned beef and ship's biscuit he would have eaten at sea
0:14:59 > 0:15:00and a pot mess with beef and veg
0:15:00 > 0:15:04he'd have enjoyed to celebrate a safe return to harbour.
0:15:04 > 0:15:06Daniel scored it an eight earlier in the week.
0:15:07 > 0:15:10This was a really important course for me.
0:15:10 > 0:15:13Not only was it my highest scoring one,
0:15:13 > 0:15:15but this is the one I named after Bill as well, you know?
0:15:15 > 0:15:17He was ferrying troops across the Channel.
0:15:17 > 0:15:20He could have been the one that ferried Grandad Ron over there.
0:15:20 > 0:15:23He could! That's a strange thought, isn't it?
0:15:23 > 0:15:25Daniel thought Mary Ellen's main hit the brief,
0:15:25 > 0:15:27evoking the spirit of D-Day,
0:15:27 > 0:15:29something fourth judge, George...
0:15:29 > 0:15:30- Afternoon.- How do you do?
0:15:30 > 0:15:33..knows about from personal experience.
0:15:33 > 0:15:34I landed on D-Day
0:15:34 > 0:15:36and I know you'll love it,
0:15:36 > 0:15:40the last meal I had before landing was a complete tin
0:15:40 > 0:15:44of corned beef in that hand and a piece of bread about that thick
0:15:44 > 0:15:47- in that hand and I still love corned beef.- Yeah?
0:15:47 > 0:15:50That doesn't mean that you can serve up a corned beef sandwich for me!
0:15:50 > 0:15:52THEY LAUGH
0:15:53 > 0:15:56- Unless it's got pickle!- Yeah.
0:15:56 > 0:15:59Now it's turned into a joke but at the time it was serious
0:15:59 > 0:16:02because you thought it was your last minute, as it was for a lot of them.
0:16:02 > 0:16:04For me it's just completely unimaginable.
0:16:04 > 0:16:07We're the lucky ones and now, here we are 70 years later,
0:16:07 > 0:16:11eating the best, from the best. It's an absolute privilege to be here.
0:16:11 > 0:16:14Thank you so much, it's such a pleasure to meet you.
0:16:14 > 0:16:16Yes, it is, lovely.
0:16:16 > 0:16:19It's neck and neck so it all depends on
0:16:19 > 0:16:22- what you throw at us in the next hour.- Yeah.
0:16:22 > 0:16:25Give us a kiss.
0:16:25 > 0:16:26You don't get one.
0:16:26 > 0:16:28Unlucky.
0:16:28 > 0:16:29- All the best.- Thank you.
0:16:32 > 0:16:35George is about to be reminded of his potential last meal sooner
0:16:35 > 0:16:38than he thinks as Mary Ellen is ready to serve
0:16:38 > 0:16:41the first dish of her two-part main course.
0:16:41 > 0:16:43Corned beef and ships biscuits
0:16:43 > 0:16:46with a rum ration beef consomme on the side.
0:16:53 > 0:16:54- I'm getting quite nervous now.- Yeah?
0:16:54 > 0:16:58He's just described your dish there, as his favourite ever food.
0:16:58 > 0:17:00That is true. I love him!
0:17:02 > 0:17:04Mary Ellen has a special message for the judges
0:17:04 > 0:17:06from her husband's grandfather, Bill.
0:17:06 > 0:17:09'We took part in the D-Day landings.
0:17:09 > 0:17:15'Our main job was to escort the American battleship.
0:17:15 > 0:17:19'One thing that always sticks in my memory,
0:17:19 > 0:17:21'we was always wet and cold.'
0:17:21 > 0:17:23I think that must have been Bill,
0:17:23 > 0:17:26talking about his experiences on D-Day.
0:17:28 > 0:17:30Nice corned beef. You know, it takes me back to when I landed.
0:17:30 > 0:17:32Do you think George will be happy in there with
0:17:32 > 0:17:34the flavours of that corned beef?
0:17:34 > 0:17:36It probably won't taste exactly like he remembers
0:17:36 > 0:17:39- but hopefully he'll like it for what it is.- Yes.
0:17:39 > 0:17:41I adore it.
0:17:43 > 0:17:46And there's more to come as Mary Ellen is ready to serve
0:17:46 > 0:17:47the second part of her dish.
0:17:47 > 0:17:50She starts her pot mess tin with kale,
0:17:50 > 0:17:52then adds beef sirloin,
0:17:52 > 0:17:54turnip,
0:17:54 > 0:17:56mushrooms
0:17:56 > 0:17:58and her rescued dumplings.
0:17:58 > 0:18:01- The second batch of dumplings, they look a lot better.- Yeah, they are.
0:18:01 > 0:18:04She finishes with jus.
0:18:05 > 0:18:09OK, so like that, with the handle to the right.
0:18:12 > 0:18:15- God!- I am so relieved that's done.
0:18:21 > 0:18:23Well, this must be Bill's pot mess.
0:18:23 > 0:18:24"Emergency rations",
0:18:24 > 0:18:27that's what they would have eaten on the ships on D-Day
0:18:27 > 0:18:30and this is what they would have had when they came back to celebrate.
0:18:30 > 0:18:34The narrative sense of each of these dishes is extremely strong.
0:18:36 > 0:18:38The beef is absolutely delicious.
0:18:38 > 0:18:41- And the kidney's delicious. - Yes, the kidney's very nice.
0:18:41 > 0:18:43The dumplings are a bit sort of weird, aren't they?
0:18:43 > 0:18:46They're delicious. I think it's really great.
0:18:46 > 0:18:48What I think sets it off is that little jus that combines
0:18:48 > 0:18:51all the flavours really well together.
0:18:51 > 0:18:52Means a lot to you, that one, doesn't it?
0:18:52 > 0:18:55- It does, and even more after meeting George as well.- Yes.
0:18:55 > 0:18:57Fingers crossed.
0:18:57 > 0:19:01- George, what do you think? - I think it's marvellous.
0:19:01 > 0:19:03If this is what they had in the Navy mess,
0:19:03 > 0:19:05next time I'm joining the Navy!
0:19:05 > 0:19:06THEY LAUGH
0:19:06 > 0:19:10- Can you see this at the banquet? - Yes, I can.
0:19:15 > 0:19:17Mary Ellen's about to get a run for her money
0:19:17 > 0:19:20as James's main course was the highest scoring dish of the week.
0:19:20 > 0:19:23- This is the dish that got you a 10 from Daniel?- Mm-hm.
0:19:23 > 0:19:25Do you think you're going to get a 10 today?
0:19:25 > 0:19:27Fingers crossed it's still up there.
0:19:28 > 0:19:31He's doing veal stew with beans on toast,
0:19:31 > 0:19:34a sharing dish that needed tweaks on its presentation.
0:19:35 > 0:19:39- Did you make any changes? - No, I just titled it Blitz Spirit.
0:19:39 > 0:19:42So the sharing aspect's going to become...
0:19:42 > 0:19:44Going to make it a bit more obvious, I think.
0:19:46 > 0:19:50He starts by ladling up veal stew of veal cheeks and vegetables...
0:19:51 > 0:19:55..then assembles his new take on beans on toast -
0:19:55 > 0:19:58first with beans in veal stock and veal sweetbreads...
0:20:00 > 0:20:01..then green beans,
0:20:01 > 0:20:04mushrooms,
0:20:04 > 0:20:05veal loin
0:20:05 > 0:20:10and finally breadcrumbs fried in veal stock and butter.
0:20:12 > 0:20:14It's one to share between two.
0:20:19 > 0:20:20HE SIGHS
0:20:20 > 0:20:22Well done.
0:20:31 > 0:20:35Well, I think that's a feast fit for a king.
0:20:35 > 0:20:36I mean, it looks amazing.
0:20:36 > 0:20:40I think it fits in very well with wartime because of the sharing,
0:20:40 > 0:20:42typified the Normandy landings,
0:20:42 > 0:20:44where we all had to get on with one another
0:20:44 > 0:20:47and I think it's marvellous that somebody does a dish like this.
0:20:49 > 0:20:50The veal itself I think's a triumph.
0:20:50 > 0:20:53I don't think I've ever tasted anything like that cheek.
0:20:53 > 0:20:56All the veg is perfectly cooked.
0:20:56 > 0:20:59That little use of breadcrumb is an absolute masterpiece.
0:20:59 > 0:21:01To me it is nothing short of miraculous.
0:21:01 > 0:21:03You got a 10 for that the other day.
0:21:03 > 0:21:05Do you think that was as good, or better?
0:21:05 > 0:21:07I think it was the same so, yes,
0:21:07 > 0:21:10fingers crossed that they've all got the same palate as Daniel, really.
0:21:10 > 0:21:11Yes!
0:21:11 > 0:21:13Or not! As the case may be.
0:21:13 > 0:21:15When I was looking at it I was thinking,
0:21:15 > 0:21:17"Are these things going to go together?"
0:21:17 > 0:21:19But actually when you put them on the plate they really do.
0:21:19 > 0:21:21They merge together as a really beautiful dish.
0:21:21 > 0:21:24This is one of the best dishes I've ever eaten.
0:21:24 > 0:21:25It's phenomenal.
0:21:25 > 0:21:29But I feel sorry for the previous one because that was beautiful
0:21:29 > 0:21:31and very good and now it's been...
0:21:31 > 0:21:33- This tops it.- Yes.
0:21:37 > 0:21:41But it's the total score that counts and Mary Ellen could still win
0:21:41 > 0:21:42if her dessert goes down a treat.
0:21:42 > 0:21:45Times like this I feel like doing the sign of the cross.
0:21:46 > 0:21:49It's based on how vegetables were used as sweeteners during the war.
0:21:49 > 0:21:53I'm hoping that the reference to root vegetables in desserts
0:21:53 > 0:21:54is something that strikes a chord.
0:21:56 > 0:21:59She's serving a beetroot chocolate brownie and parsnip Scotch egg
0:21:59 > 0:22:03with a bee pollen spherification centre and a beetroot marshmallow.
0:22:03 > 0:22:04Daniel scored it an average five
0:22:04 > 0:22:07and she's changed it according to his feedback.
0:22:07 > 0:22:09There's more butter and toffee and things going on the plate,
0:22:09 > 0:22:12- a bigger piece of marshmallow. - I really liked that marshmallow,
0:22:12 > 0:22:15- it was a great texture. - Please let it be OK!
0:22:15 > 0:22:19She starts her plate with carrot toffee and hazelnut butter...
0:22:19 > 0:22:22- I can see that relief starting to appear.- No, no, no, not yet.
0:22:22 > 0:22:26..before adding her beetroot chocolate brownie Scotch egg
0:22:26 > 0:22:29with its hazelnut egg white and bee pollen centre
0:22:29 > 0:22:32and finally an unusual beetroot marshmallow.
0:22:39 > 0:22:42I think everything's fine on there.
0:22:42 > 0:22:43You know, I think it'll...
0:22:43 > 0:22:46taste like it's supposed to taste.
0:22:50 > 0:22:52Wow!
0:22:52 > 0:22:54Well, I wasn't expecting that!
0:22:54 > 0:22:55Wow, it looks great!
0:22:56 > 0:22:58Beetroot as a pudding!
0:22:59 > 0:23:02I think they're either going to love it or hate it, that's what I think.
0:23:02 > 0:23:03That's fairly not nice.
0:23:03 > 0:23:06The pollen honey middle
0:23:06 > 0:23:09is medicinally disgusting.
0:23:09 > 0:23:11I disagree with you, I like it.
0:23:11 > 0:23:13This is a challenging pudding, I agree with you,
0:23:13 > 0:23:16but I think it's really interesting!
0:23:16 > 0:23:18The elements are rather delicious
0:23:18 > 0:23:20and what she's done is taken ingredients that would have been
0:23:20 > 0:23:23available to a cook in 1944/45
0:23:23 > 0:23:25and linked those to the contemporary world.
0:23:25 > 0:23:28The only trouble is that this does not taste nice.
0:23:28 > 0:23:31What about you, George? Do you like it?
0:23:32 > 0:23:33No.
0:23:38 > 0:23:40With mixed reviews for Mary Ellen's dessert,
0:23:40 > 0:23:44James has every chance of beating her with his take
0:23:44 > 0:23:45on sticky toffee pudding
0:23:45 > 0:23:47with mini toffee apples and cinnamon ice cream.
0:23:49 > 0:23:53- How are you feeling, James?- It's been a tough day, you know that.- Yeah.
0:23:54 > 0:23:58He starts his plate with apple puree and walnut paste balls.
0:23:58 > 0:24:00Going into that judges' chamber is worse than standing there
0:24:00 > 0:24:03waiting for the results.
0:24:03 > 0:24:06I'm not going, I spent a fortune on a stunt double.
0:24:06 > 0:24:08Have you? SHE LAUGHS
0:24:08 > 0:24:10Next, toffee apples,
0:24:10 > 0:24:13dots of toffee sauce
0:24:13 > 0:24:16and finally his sticky toffee pudding...
0:24:16 > 0:24:17Is the ice cream better today?
0:24:17 > 0:24:20..topped with a quenelle of cinnamon ice cream.
0:24:21 > 0:24:23Quickly, before the ice cream melts.
0:24:26 > 0:24:29- OK?- No, I'm not happy with that.
0:24:29 > 0:24:30The ice cream?
0:24:30 > 0:24:33Yes, I shouldn't have put it on the top, I don't know why I did.
0:24:41 > 0:24:43Well, this looks more like it.
0:24:43 > 0:24:46Well, I'm afraid there's been a bit of an ice cream avalanche.
0:24:48 > 0:24:51I think there's a lot of technique gone in here.
0:24:51 > 0:24:54I don't think there's one outstanding thing on the plate.
0:24:54 > 0:24:56I like the ice cream and I particularly like
0:24:56 > 0:24:58that little walnut ball.
0:24:58 > 0:25:00Happy with the flavours, I'm happy with the cake,
0:25:00 > 0:25:01the cake was really moist.
0:25:01 > 0:25:04The best thing is these little crunchy toffee apples
0:25:04 > 0:25:08and everything else is OK, except the cake which is horrible.
0:25:09 > 0:25:12Well, I don't care if I ever see this pudding again in my life.
0:25:12 > 0:25:15If you say sticky toffee pudding, what this pudding isn't is toffee.
0:25:15 > 0:25:17I have got to agree with you about the toffee pudding
0:25:17 > 0:25:19and with all these around,
0:25:19 > 0:25:22strangely enough it reminded me of a bowling alley!
0:25:22 > 0:25:24MATTHEW LAUGHS
0:25:24 > 0:25:28After I had the main course I thought, "It's a slam dunk, he's done it,"
0:25:28 > 0:25:30but I think his pudding has really let him down.
0:25:34 > 0:25:35How are you feeling?
0:25:35 > 0:25:38- Physically and emotionally quite drained.- Yes.
0:25:40 > 0:25:45I think James's cooking was unbeatable.
0:25:45 > 0:25:49I think Mary Ellen's interpretation of the brief was unbeatable.
0:25:49 > 0:25:53Both of them, to my mind, deserve some recognition.
0:25:53 > 0:25:57- I just want to know now. - Yes, I want to know.
0:25:57 > 0:26:01But I do think James's main course was absolutely an astounding dish.
0:26:01 > 0:26:03Yes, we all loved that.
0:26:05 > 0:26:07- Good luck.- And you.
0:26:19 > 0:26:21Well, chefs, welcome to the judges' chamber.
0:26:21 > 0:26:24- Thank you.- Thank you.- Mary Ellen, you have been here before,
0:26:24 > 0:26:27- you came here last year and you did not get through to the finals.- No.
0:26:27 > 0:26:29Do you think you've done enough this year?
0:26:29 > 0:26:32I really hope so, really, really hope so. I don't know.
0:26:32 > 0:26:35James, your mentor, Jason Anderson, got two dishes at the banquet,
0:26:35 > 0:26:38do you think you've done enough to fill his boots?
0:26:38 > 0:26:41I'm not sure about filling his boots
0:26:41 > 0:26:43but I'd like to hope I can get through to the finals.
0:26:46 > 0:26:50Well, I can tell you that the winner is...
0:26:57 > 0:26:59..James.
0:27:00 > 0:27:02Congratulations.
0:27:02 > 0:27:05Well, I think I can say for us all
0:27:05 > 0:27:07that it was the main course what done it.
0:27:07 > 0:27:09I gave it a 10.
0:27:09 > 0:27:10- So did I.- So did I.
0:27:10 > 0:27:12So did I.
0:27:12 > 0:27:14I'm blown away by that, I really am.
0:27:14 > 0:27:17Just stormingly good flavours.
0:27:17 > 0:27:20But I honestly think that you need to do something about the fish dish.
0:27:20 > 0:27:22- Curry round monkfish is not great. OLIVER:- Change it.
0:27:22 > 0:27:25- I would say change it.- Yes.
0:27:25 > 0:27:27Mary Ellen, first of all, how do you feel?
0:27:27 > 0:27:29Really disappointed but not surprised.
0:27:29 > 0:27:31You've done a really great job,
0:27:31 > 0:27:34this was not a whitewash by any stretch of the imagination.
0:27:34 > 0:27:37- OK, thank you. - I would like to thank both of you.
0:27:37 > 0:27:40I'm delighted that you've worked so hard on it.
0:27:40 > 0:27:42It's a heck of an honour.
0:27:42 > 0:27:44- Thank you.- Thank you.
0:27:44 > 0:27:45- Bye.- Thank you.
0:27:45 > 0:27:48- Well done, you.- Thank you.
0:27:48 > 0:27:51- I got through.- 'You're joking? Oh, that's fantastic!'
0:27:51 > 0:27:53It's been tough in the kitchen
0:27:53 > 0:27:57and it's a tough decision to have to make and to have to take.
0:27:57 > 0:27:58Yes, I'm a bit gutted, really.
0:27:58 > 0:28:01'Daddy got through, what do you say to Daddy?'
0:28:01 > 0:28:04'Well done, Daddy! Well done.'
0:28:04 > 0:28:08- Cheers. Well done.- Cheers. Fantastic.
0:28:09 > 0:28:11Four tens.
0:28:11 > 0:28:12I think that I'm still kind of...
0:28:12 > 0:28:15Not sunk in yet but, yes, I'm over the moon.