0:00:03 > 0:00:05This week, three of the south-west's
0:00:05 > 0:00:09finest chefs - experienced heavyweight, Dominic Chapman...
0:00:09 > 0:00:12I'm serious about this competition.
0:00:12 > 0:00:14..Ambitious newcomer, Josh Eggleton...
0:00:14 > 0:00:16I've come this far, I don't want to stop here.
0:00:16 > 0:00:19..And returning contender, Emily Watkins...
0:00:19 > 0:00:20I'm sweating.
0:00:20 > 0:00:23..Are battling it out for the chance to cook at an honorary banquet
0:00:23 > 0:00:25commemorating the 70th anniversary of D-day
0:00:25 > 0:00:28at London's inspiring St Paul's.
0:00:31 > 0:00:34Yesterday's fish course was a battle of the beaches.
0:00:34 > 0:00:36An edible beach, basically?
0:00:36 > 0:00:39- Yes, absolutely.- Presentation's not everything, though.
0:00:39 > 0:00:41Emily got the highest score of the day...
0:00:41 > 0:00:42I'm giving you eight.
0:00:42 > 0:00:44..Beating both her Michelin-starred rivals.
0:00:44 > 0:00:48Just writing the name of the beach on a board, I don't think is enough.
0:00:48 > 0:00:52But she's still in last place by just one point.
0:00:52 > 0:00:55Today it's the main course.
0:00:55 > 0:00:57What's going to make them better than mine?
0:00:57 > 0:00:58These hands?
0:00:58 > 0:01:01And Emily needs to repeat yesterday's success.
0:01:01 > 0:01:03I really love this main course.
0:01:03 > 0:01:06Has she bitten off more than she can chew?
0:01:06 > 0:01:07Shaking too much.
0:01:07 > 0:01:09BLEEP
0:01:20 > 0:01:24This year, the chefs are paying tribute to those who put their lives on the line
0:01:24 > 0:01:2770 years ago on the beaches of Normandy.
0:01:29 > 0:01:32They've been challenged to produce 21st-century dishes
0:01:32 > 0:01:34worthy of our war heroes,
0:01:34 > 0:01:37and have delved into their personal family histories
0:01:37 > 0:01:40and been inspired by people in their communities
0:01:40 > 0:01:43who experienced this momentous period of history first-hand.
0:01:43 > 0:01:46Everybody was doing something for the war effort.
0:01:46 > 0:01:48You took it as a duty.
0:01:48 > 0:01:52Judging the south-west chefs this week
0:01:52 > 0:01:54is former starter course champion,
0:01:54 > 0:01:57holder of two Michelin stars, Sat Bains.
0:01:57 > 0:02:00My expectation for the main course today is obviously going to be very high.
0:02:00 > 0:02:02It's about D-day, it's about the veterans,
0:02:02 > 0:02:07they've got to incorporate that somewhere or get penalised.
0:02:07 > 0:02:09Make or break today?
0:02:09 > 0:02:13- 100%. There's one point in it. - Are you making changes today after Sat's comments?
0:02:13 > 0:02:15I have to - I have to do something
0:02:15 > 0:02:18to try and give my presentation a little bit more elevation.
0:02:18 > 0:02:22- You?- A little bit of a knock back yesterday, but I feel much stronger today.
0:02:22 > 0:02:24- All guns blazing, eh?- Much as I like you guys, I really need
0:02:24 > 0:02:26to push forward and get ahead.
0:02:28 > 0:02:31Chasing the tails of her Michelin-starred rivals
0:02:31 > 0:02:33is returning chef, Emily Watkins,
0:02:33 > 0:02:35with 13 points.
0:02:35 > 0:02:38She's playing catch-up, despite getting a top score
0:02:38 > 0:02:40for her fish course yesterday
0:02:40 > 0:02:43and has high expectations for her main course today,
0:02:43 > 0:02:48having received a ten from the judges last year.
0:02:48 > 0:02:52Yesterday's score was great, I was really pleased with that.
0:02:52 > 0:02:55so I feel I've really got to deliver on this course.
0:02:55 > 0:02:57Morning, Emily, how are we?
0:02:57 > 0:02:59Morning, Chef, I'm good, thank you very much.
0:02:59 > 0:03:01- Better after yesterday. - So what have we got here?
0:03:01 > 0:03:04This dish is called Don't Come Back Empty-handed.
0:03:04 > 0:03:06It's all about that World War II ethos.
0:03:06 > 0:03:09If young boys were out playing in the fields, their mums would shout at them,
0:03:09 > 0:03:11"Don't come back empty-handed!"
0:03:11 > 0:03:14Bring blackberries, bring a rabbit, anything you could find.
0:03:14 > 0:03:16So you've brought this rabbit here, where's it from?
0:03:16 > 0:03:18It's actually from France.
0:03:18 > 0:03:20I'm doing a herb salt for the bellies.
0:03:20 > 0:03:24and slow-cooking them, confiting them so they're really nice and juicy.
0:03:24 > 0:03:26The loins, I'm actually making into a banger.
0:03:26 > 0:03:27And what's the oats for?
0:03:27 > 0:03:30The oats are for home-made black pudding, using fresh pig's blood.
0:03:30 > 0:03:32I see some snails there, what do they do?
0:03:32 > 0:03:35The snails are flavour, texture,
0:03:35 > 0:03:38and also really fits into that garden-allotment theme we've got going on
0:03:38 > 0:03:40because you have the rabbit, the baby carrots,
0:03:40 > 0:03:42baby turnips,
0:03:42 > 0:03:44all the root veg which you'd find growing on
0:03:44 > 0:03:47- an allotment during the war. - OK, I'm looking forward to seeing it.
0:03:48 > 0:03:51I think Emily's rabbit dish is very promising.
0:03:51 > 0:03:53I can see the theme is an allotment, almost.
0:03:53 > 0:03:55But she's set herself a massive task.
0:03:55 > 0:03:58A lot of butchery to do, mousses to make.
0:03:58 > 0:04:00I think because of last year, she got a very high score,
0:04:00 > 0:04:05she's trying to emulate that and also surpass that.
0:04:05 > 0:04:08Next up, in joint first place, with 14 points
0:04:08 > 0:04:11is Michelin-starred Josh Eggleton.
0:04:11 > 0:04:13He fell down on yesterday's fish course
0:04:13 > 0:04:15for failing to tell a story on a plate.
0:04:15 > 0:04:18The plan today is to make sure everything is cooked perfectly.
0:04:18 > 0:04:21Getting the message across with my presentation,
0:04:21 > 0:04:25- just more definition in what I'm doing.- Rabbit?- Yeah.
0:04:25 > 0:04:27Emily's got rabbit as well.
0:04:27 > 0:04:30So again, similar ingredients.
0:04:30 > 0:04:34It will be tough to make sure the way I do them is better than what Josh will do.
0:04:34 > 0:04:36- Touche.- Yeah.
0:04:37 > 0:04:40The name of my dish today is Normandy Rabbit.
0:04:40 > 0:04:43I'm going to stuff the saddles with some spinach,
0:04:43 > 0:04:47- and with the legs I will make some faggots as well.- OK.
0:04:47 > 0:04:49I have some heritage carrots, two ways.
0:04:49 > 0:04:52I'm going to do salt-baked carrot...
0:04:52 > 0:04:53In a salt crust or a dough crust?
0:04:53 > 0:04:55- In a dough crust.- OK.
0:04:55 > 0:04:56And then self-raising flour.
0:04:56 > 0:04:59With that I'm making some doughboys,
0:04:59 > 0:05:01- that's what they used to call dumpling.- Doughboys?
0:05:01 > 0:05:04They're dumplings effectively, that's what my nan used to call them.
0:05:04 > 0:05:07A lot my menu is based around experiences she had in the war.
0:05:11 > 0:05:13Josh's dish, wild rabbit and doughboys,
0:05:13 > 0:05:16is exciting, but it all comes down to the eating. Has it got the flavour?
0:05:16 > 0:05:20has it got the presentation, has it hit the brief?
0:05:20 > 0:05:23Last up is experienced heavyweight, Dominic Chapman,
0:05:23 > 0:05:26who's neck-and-neck with Josh on 14 points.
0:05:26 > 0:05:28He's been commended for his accomplished cooking
0:05:28 > 0:05:33but criticised for not marrying his food with his presentation,
0:05:33 > 0:05:35so today he's changing his approach.
0:05:35 > 0:05:37I can't tell you how determined I am.
0:05:37 > 0:05:39I am on fire today.
0:05:41 > 0:05:43What's the dish called today, Dom?
0:05:43 > 0:05:47I'm doing British Beef and Dumplings.
0:05:47 > 0:05:49So what have we got in here?
0:05:49 > 0:05:51I've got lovely beef cheeks which will be slowly braised
0:05:51 > 0:05:54in beautiful red wine, Madeira and port.
0:05:54 > 0:05:55I'll do some lovely dumplings.
0:05:55 > 0:05:58And I'm going to put bone marrow in there,
0:05:58 > 0:06:01but I want the bone marrow to melt into the dumpling
0:06:01 > 0:06:02and give it a lovely flavour.
0:06:02 > 0:06:05It's interesting because Josh also is doing dumplings,
0:06:05 > 0:06:07- but without the bone marrow. - It will be different, yeah?
0:06:07 > 0:06:10My take on it is just adding some flavour...
0:06:10 > 0:06:13- So his won't be as flavoursome? - I hope not.
0:06:13 > 0:06:15HE LAUGHS
0:06:15 > 0:06:16I like it.
0:06:16 > 0:06:18And then I will do some lovely vegetables.
0:06:18 > 0:06:20Some beautiful carrots, radishes, broccoli
0:06:20 > 0:06:23and, of course, you can't have braised beef without mashed potato.
0:06:23 > 0:06:26Would this be a celebratory dish?
0:06:26 > 0:06:28100%.
0:06:28 > 0:06:31British Beef and Dumplings - for a veteran from the war years,
0:06:31 > 0:06:32that's a celebration.
0:06:34 > 0:06:37Dominic's dish, the beef and dumplings,
0:06:37 > 0:06:39I think is a little bit safe.
0:06:39 > 0:06:41He talks really passionately about it,
0:06:41 > 0:06:43but it's beef and dumplings.
0:06:43 > 0:06:44Does it tell a story?
0:06:44 > 0:06:47OK, chefs, quite level, as you know, the scores
0:06:47 > 0:06:49so I wish you all the best of luck
0:06:49 > 0:06:54- and I want to see some fighting dishes, please.- Thank you. - Thank you, Chef.
0:06:56 > 0:07:00The chefs all know this is the crucial halfway point
0:07:00 > 0:07:03and are more determined than ever to reach the ultimate goal
0:07:03 > 0:07:05of this year's competition.
0:07:05 > 0:07:08Come this far, don't want to stop here.
0:07:08 > 0:07:10It would be amazing to get to the banquet
0:07:10 > 0:07:11and be able to serve all those veterans.
0:07:11 > 0:07:13They did so much for us
0:07:13 > 0:07:17and to be able to bring that back and say thank you would be absolutely incredible.
0:07:17 > 0:07:19Yeah, that would be special.
0:07:19 > 0:07:23Emily was awarded a ten for her main course last year.
0:07:23 > 0:07:27So there's even more pressure on her to get another high score today.
0:07:27 > 0:07:30Emily, this was a strong course for you last year.
0:07:30 > 0:07:32Do you think this main course is as good?
0:07:32 > 0:07:35I love it, I really love this main course.
0:07:35 > 0:07:38I think all the chefs really need to raise their game.
0:07:38 > 0:07:39Dom and Josh are level-pegging
0:07:39 > 0:07:41and Emily is only one point behind,
0:07:41 > 0:07:43so everything to fight for.
0:07:46 > 0:07:49The chef with the most experience in the kitchen is Dominic,
0:07:49 > 0:07:50in joint first place.
0:07:50 > 0:07:56He's desperate to extend his lead but has to get past rival, Josh.
0:07:56 > 0:07:59Yesterday he was once more marked down by Sat
0:07:59 > 0:08:01for failing to marry his food with his presentation.
0:08:01 > 0:08:04So today he's changed tack.
0:08:04 > 0:08:07I had the boards' dedications with the beach names on.
0:08:07 > 0:08:09Didn't quite work.
0:08:09 > 0:08:11In the time frame that I've had to change it, I've changed it.
0:08:11 > 0:08:16I'm now going to make it more kind of D-day-esque.
0:08:16 > 0:08:19Dominic starts his British Beef with Dumplings
0:08:19 > 0:08:21by braising ox cheeks and pancetta in a classic
0:08:21 > 0:08:25sauce of red wine, Madeira and port.
0:08:25 > 0:08:29And he's convinced he's on the right track.
0:08:29 > 0:08:33I am going to attempt to tell a story today through British beef.
0:08:33 > 0:08:36- You can't beat a bit of British beef, can you, really?- Can't go wrong.
0:08:36 > 0:08:38What about in the war, was that a story?
0:08:38 > 0:08:40There was beef around in the war.
0:08:40 > 0:08:42It was pretty rare in the war.
0:08:42 > 0:08:46It was in London, but down the West Country, you know...
0:08:46 > 0:08:48What are you doing for presentation, then, Dom?
0:08:48 > 0:08:51- That's a secret.- OK.
0:08:52 > 0:08:55Ambitious newcomer Josh also lost points yesterday
0:08:55 > 0:08:58for not telling a story on a plate.
0:08:58 > 0:09:02Today he's hoping to storm the scoreboard with his nod to Normandy.
0:09:02 > 0:09:05An intricate rabbit stew with stuffed rabbit saddle,
0:09:05 > 0:09:08a light rabbit broth and faggots.
0:09:08 > 0:09:09What have we got here?
0:09:09 > 0:09:12- This is a faggot, they're not rolled yet.- What's in the mix?
0:09:12 > 0:09:14Minced rabbit, rabbit offal.
0:09:14 > 0:09:19- Some fresh tarragon...- Let's have a taste, Chef.
0:09:20 > 0:09:23- Happy with that?- I might put a little bit more pepper
0:09:23 > 0:09:25and the tiniest amount of salt.
0:09:25 > 0:09:27I need to get ahead today, I need to get good points
0:09:27 > 0:09:30and to push ahead, cos at the moment it's neck-and-neck
0:09:30 > 0:09:33and I could be going home tomorrow.
0:09:33 > 0:09:36Striving to get past rivals Josh and Dominic
0:09:36 > 0:09:37and repeat yesterday's success,
0:09:37 > 0:09:40Emily's rabbit dish is a complex affair.
0:09:40 > 0:09:42As well as preparing slow-cooked rabbit legs
0:09:42 > 0:09:44and pressed rabbit belly.
0:09:44 > 0:09:47she's making a rabbit sausage and is working on a mousse with rabbit loin, cream
0:09:47 > 0:09:49and eggs for the filling.
0:09:51 > 0:09:53- So this is for your banger, is it? - This is for my banger.
0:09:53 > 0:09:56It'll have some herbs and spices run through it
0:09:56 > 0:09:58and the rabbit offal as well.
0:09:58 > 0:10:01My main course is all about what was out in the English
0:10:01 > 0:10:03countryside during the war and making the most of it.
0:10:07 > 0:10:09Looking to create a dish to honour the wartime spirit,
0:10:09 > 0:10:12Emily went out into her own community,
0:10:12 > 0:10:15the village of Kingham, in the Cotswolds...
0:10:15 > 0:10:18During World War II, they really relied on absolutely every resource
0:10:18 > 0:10:22and that's exactly what I'm trying to replicate in my menu.
0:10:22 > 0:10:26Wanting to know what it was like living in her village during the war...
0:10:26 > 0:10:29- Hi, John.- Hello, Emily, come in.
0:10:29 > 0:10:32..Emily called in on lifelong local, John Cooper.
0:10:32 > 0:10:35I've been trying to create this menu as a kind of thanks
0:10:35 > 0:10:37to veterans of World War II
0:10:37 > 0:10:40and I'd love to hear from you about
0:10:40 > 0:10:42what it was actually like living at that time.
0:10:42 > 0:10:45My father served in the First World War
0:10:45 > 0:10:47and he got gassed in the trenches,
0:10:47 > 0:10:51therefore he wasn't able to hold down a full-time job.
0:10:51 > 0:10:53Everything he'd done, I had to do.
0:10:53 > 0:10:55- Huge responsibility.- Yeah.
0:10:55 > 0:10:56If you don't mind me asking,
0:10:56 > 0:10:58how old were you at this time during the war?
0:10:58 > 0:11:00- 12, 13.- That's very young.
0:11:00 > 0:11:03Yeah. We were very fortunate
0:11:03 > 0:11:06living in the country rather than people living in towns and cities.
0:11:06 > 0:11:09- Of course.- Because we'd the advantage of having your allotments,
0:11:09 > 0:11:12and also you could go up the fields and kill a rabbit,
0:11:12 > 0:11:13things like that.
0:11:13 > 0:11:16Everybody was doing something for the war effort.
0:11:16 > 0:11:18You must have been strong and fit when you were a boy growing up.
0:11:18 > 0:11:20Still am.
0:11:20 > 0:11:21HE LAUGHS
0:11:21 > 0:11:24Does it make you very sad when you think of the wartime?
0:11:24 > 0:11:28I don't know about sad, you took it as a duty.
0:11:28 > 0:11:31You knuckled down to doing whatever you had to do.
0:11:31 > 0:11:36Mother could always knock up something very quick and easy.
0:11:36 > 0:11:37You'd never come back empty-handed.
0:11:37 > 0:11:40That's a brilliant thing.
0:11:41 > 0:11:44Armed with inspiration, and a name for her dish,
0:11:44 > 0:11:46Emily headed into town.
0:11:46 > 0:11:49Now I'm going to go into the butchers' in town to see what
0:11:49 > 0:11:51they were doing during the war.
0:11:52 > 0:11:55In the 1940s, Lambournes Butchers
0:11:55 > 0:11:59in Stow-on-the-Wold was run by Gerald Harker.
0:11:59 > 0:12:01- Very nice to meet you.- You, too.
0:12:01 > 0:12:03His daughter, Jane, grew up here
0:12:03 > 0:12:05and recalls the time well.
0:12:05 > 0:12:07I do remember the shop always being full,
0:12:07 > 0:12:09the little old ladies
0:12:09 > 0:12:11that only wanted one chop
0:12:11 > 0:12:15or one sausage or something really cheap that they could
0:12:15 > 0:12:17make a couple of meals from.
0:12:17 > 0:12:19Sausages were made, properly,
0:12:19 > 0:12:21out at the back of the shop here.
0:12:21 > 0:12:24During the war, when meat was scarce, sausages were
0:12:24 > 0:12:26bulked out with breadcrumbs and water,
0:12:26 > 0:12:28causing them to pop when cooked
0:12:28 > 0:12:31and giving them the nickname "bangers".
0:12:31 > 0:12:35Emily wanted to try out her rabbit-packed sausages on Jane.
0:12:35 > 0:12:39So bear in mind it is missing the offal.
0:12:39 > 0:12:42- Very good.- You enjoy it?- Mm.
0:12:42 > 0:12:43Do you think it's fitting the brief?
0:12:43 > 0:12:46I think so, absolutely. And very, very tasty, so good luck
0:12:46 > 0:12:48when you go in for the competition.
0:12:48 > 0:12:50Thank you very much, Jane.
0:12:53 > 0:12:56Emily is vying for victory and determined
0:12:56 > 0:13:00to march past her Michelin-starred rivals.
0:13:00 > 0:13:03She's working on yet another element for the main course,
0:13:03 > 0:13:06Don't Come Back Empty-handed.
0:13:06 > 0:13:08A Cotswold version of black pudding,
0:13:08 > 0:13:11popular during the war, which she will later blitz to form soil
0:13:11 > 0:13:13for her edible allotment presentation.
0:13:13 > 0:13:17- What's this?- That's my hodgepodge pudding. Or you might know it as black pudding.
0:13:17 > 0:13:21- I love black pudding, it's my favourite ingredients in the world. - Do you want to try it, Chef?
0:13:21 > 0:13:23- Yes, please.- It's quite spicy.
0:13:23 > 0:13:24It's quite nicely seasoned...
0:13:24 > 0:13:26I've got very high expectations of this...
0:13:26 > 0:13:28Don't say that,
0:13:28 > 0:13:30I'm watching all the...
0:13:33 > 0:13:36You don't give anything away, do you?
0:13:36 > 0:13:39Emily's hodgepodge pudding was delicious.
0:13:39 > 0:13:42It was very hard to keep a poker face.
0:13:44 > 0:13:48Inspired by his nan's memories of wartime food,
0:13:48 > 0:13:50Josh is making doughboys,
0:13:50 > 0:13:55dumplings made from flour, breadcrumbs, suet, herbs and lemon zest.
0:13:55 > 0:13:59Rival Dominic is making dumplings, too.
0:13:59 > 0:14:02He's incorporated an unusual bone-marrow filling
0:14:02 > 0:14:04for an extra hit of flavour.
0:14:04 > 0:14:06- These are your dumplings, Dom?- Yeah.
0:14:06 > 0:14:09- What's going to make them better than mine?- Err...
0:14:09 > 0:14:10These hands?
0:14:10 > 0:14:12- Shall we try one?- Yes.
0:14:14 > 0:14:15What do you think?
0:14:15 > 0:14:17Not bad.
0:14:17 > 0:14:22What about yours? Where does "doughboy" come from?
0:14:22 > 0:14:25I don't actually know. It comes from my nan, as far as I know.
0:14:25 > 0:14:28- It might a regional thing. - Yes, good name.
0:14:28 > 0:14:31Here we go.
0:14:31 > 0:14:33What do you reckon?
0:14:33 > 0:14:36Like Sussex plum pudding.
0:14:36 > 0:14:40I'm not worried that Josh is doing dumplings, they taste like a dessert.
0:14:40 > 0:14:43- That sponge pudding with the lemon stuck in the middle.- Oh, yeah. - It's nice.
0:14:43 > 0:14:45BLEEP
0:14:45 > 0:14:47HE LAUGHS
0:14:50 > 0:14:52Dumplings aren't the only cause of conflict
0:14:52 > 0:14:54between Dom and Josh today.
0:14:54 > 0:14:56They're both digging for victory
0:14:56 > 0:14:59by serving vegetables in different ways.
0:14:59 > 0:15:03To intensify the flavour, Josh is baking carrots in a special salt-dough crust.
0:15:03 > 0:15:06What are you doing with your vegetables, Josh?
0:15:06 > 0:15:09- Salt-baked carrots.- Is that it?
0:15:09 > 0:15:11I'm just charcoaling my purple sprouts in.
0:15:11 > 0:15:13I just want some bitter notes.
0:15:13 > 0:15:15True to form, Dominic's
0:15:15 > 0:15:18hoping to let his ingredients do the talking.
0:15:18 > 0:15:20Aside from pickling carrots and shallots,
0:15:20 > 0:15:23the rest of his veg will be served blanched and tossed
0:15:23 > 0:15:24in a butter sauce.
0:15:24 > 0:15:28Dom, I understand you're just going to blanch your vegetables. Do you think that's playing a bit safe?
0:15:28 > 0:15:31Simplicity is sometimes a beautiful thing.
0:15:31 > 0:15:35I am looking for something that is going to elevate your dishes, so remember that, guys, yeah?
0:15:35 > 0:15:37- Thank you.- Thank you.
0:15:37 > 0:15:39I can salt-bake carrots as well,
0:15:39 > 0:15:41but not for this dish.
0:15:41 > 0:15:44I'm doing a mixture of vegetables that are fresh
0:15:44 > 0:15:46and light.
0:15:46 > 0:15:49I can't really salt-bake a piece of mange tout or a pea.
0:15:49 > 0:15:52Vegetables play an important part of Emily's dish, too.
0:15:52 > 0:15:54Her wartime allotment-inspired
0:15:54 > 0:15:57presentation features hay-baked baby turnips,
0:15:57 > 0:15:59carrots and potatoes
0:15:59 > 0:16:02which will form a vegetable patch,
0:16:02 > 0:16:05complete with edible soil made from her blitzed black pudding.
0:16:05 > 0:16:08I'm really determined to get a good score today.
0:16:08 > 0:16:10It's really, really important to me, the main course.
0:16:10 > 0:16:13I have got so much to do and so little time to do it in, basically.
0:16:13 > 0:16:16I have just got to absolutely concentrate
0:16:16 > 0:16:19and just keep going, keep going, keep going.
0:16:19 > 0:16:21- Josh, could you just give me a hand grabbing my props?- OK.
0:16:21 > 0:16:23Have we got the serving spoons?
0:16:23 > 0:16:26Luckily, Dominic is first to plate up.
0:16:26 > 0:16:29But he still has to pull together his last-minute
0:16:29 > 0:16:31surprise presentation.
0:16:32 > 0:16:36He carefully arranges his vegetables in his new enamel bowls.
0:16:36 > 0:16:37- EMILY:- The new dishes look good.
0:16:37 > 0:16:41Good! I hope it shows that I'm serious about this competition.
0:16:41 > 0:16:43We're running a bit behind schedule.
0:16:43 > 0:16:45Yep, coming up right now!
0:16:45 > 0:16:47Dominic spoons mashed potato
0:16:47 > 0:16:50into a casserole dish, followed by braised ox cheeks,
0:16:50 > 0:16:53pancetta and his bone marrow dumplings.
0:16:53 > 0:16:55One minute, Chef!
0:16:55 > 0:16:58He tops his dish with pickled carrots and shallots
0:16:58 > 0:17:01and finally pours his sauce into jugs.
0:17:01 > 0:17:03Veggies to the pass, please.
0:17:08 > 0:17:10Come on, Dom, you're five minutes late already.
0:17:10 > 0:17:14A little bit of extra gravy, just to be generous.
0:17:14 > 0:17:15You think it hits the brief?
0:17:15 > 0:17:17100%. I've changed tack.
0:17:17 > 0:17:18Well, let's taste it.
0:17:19 > 0:17:21So, Dom, are you happy with the presentation?
0:17:21 > 0:17:23Yeah. This is more about
0:17:23 > 0:17:25having a braised beef with the family
0:17:25 > 0:17:26and everybody digs in.
0:17:26 > 0:17:29- I am assuming this is for two. - Yeah, it's definitely for two.
0:17:33 > 0:17:36The ox cheek, do you think it is tender enough?
0:17:36 > 0:17:38I do, I think it is beautifully tender.
0:17:38 > 0:17:40The ox cheek is exquisite,
0:17:40 > 0:17:42it's melting in your mouth.
0:17:42 > 0:17:44It's lovely and soft.
0:17:44 > 0:17:47This is the dumpling... this is what I was a little bit worried about.
0:17:47 > 0:17:49I think the dumpling works.
0:17:49 > 0:17:51It's nice.
0:17:51 > 0:17:53I'm just wondering if it's a bit over,
0:17:53 > 0:17:56- they seem to have collapsed a little bit.- Yeah.
0:17:56 > 0:17:58What do you think the vegetables add to this dish?
0:17:58 > 0:18:01The pickles are supposed to cut through the richness of the dish.
0:18:01 > 0:18:04The food is absolutely delicious, as always with Dom,
0:18:04 > 0:18:07I'm just not sure if this is enough
0:18:07 > 0:18:10for a banquet of this magnitude, you know?
0:18:10 > 0:18:12Out of ten, what do you think this dish would get?
0:18:12 > 0:18:17After yesterday, I'd be happy with a seven-plus.
0:18:17 > 0:18:19I think for cooking, it is ten out of ten.
0:18:19 > 0:18:21I think it is absolutely delicious.
0:18:21 > 0:18:24In terms of hitting the brief, maybe eight.
0:18:24 > 0:18:25Yeah.
0:18:25 > 0:18:28Is he going to score it? I don't know, I've tried.
0:18:28 > 0:18:30I have listened to what he said.
0:18:30 > 0:18:34Cooking hasn't changed. It might not be perfect on the plate, but the cooking hasn't changed.
0:18:34 > 0:18:37Determined first-timer Josh
0:18:37 > 0:18:39is next to plate up.
0:18:39 > 0:18:41After yesterday's low score of six,
0:18:41 > 0:18:43he has to do better today.
0:18:43 > 0:18:44What's that, Josh?
0:18:44 > 0:18:48A sandbag, just to stabilise these soldiers' helmets.
0:18:48 > 0:18:53Just trying to tell more of a story on the plate with the presentation.
0:18:53 > 0:18:56He starts with doughboys, inspired by his nan,
0:18:56 > 0:18:59along with rabbit faggots.
0:18:59 > 0:19:01He slices rabbit saddle
0:19:01 > 0:19:03and places on the plate,
0:19:03 > 0:19:05then removes his carrots from their salt crust
0:19:05 > 0:19:08And serves, alongside chargrilled broccoli
0:19:08 > 0:19:13with rabbit broth on the side, in a reproduction World War II soldier's hat.
0:19:15 > 0:19:18- Well, looks beautiful, doesn't it? - It really does.
0:19:18 > 0:19:20Josh, does it make you proud to be British?
0:19:20 > 0:19:22Yeah, it makes me proud to serve that and proud to be British.
0:19:22 > 0:19:26- Shall we go and taste it?- Great.
0:19:27 > 0:19:30The idea is, this gets put in the middle of the table
0:19:30 > 0:19:32and you can ladle some of the broth
0:19:32 > 0:19:35and some of the doughboys over the top.
0:19:35 > 0:19:37- Good-looking dumplings.- Yeah.
0:19:37 > 0:19:40Kind of poached, rather than steamed.
0:19:42 > 0:19:44Josh, are you happy with the texture of the doughboys?
0:19:44 > 0:19:48I'm really happy with them today, they've held together and cooked all the way through.
0:19:48 > 0:19:51They're quite heavy, those dumplings, aren't they?
0:19:51 > 0:19:52- It is quite heavy.- Quite doughy.
0:19:52 > 0:19:54I kind of prefer a lighter dumpling.
0:19:54 > 0:19:56Try the faggot.
0:19:56 > 0:19:58This is minced leg and shoulder of rabbit.
0:19:58 > 0:20:00I put some back fat in there from a pig.
0:20:00 > 0:20:04I think it could have a bit more offal.
0:20:04 > 0:20:06Talk to me about the rabbit, the way it is cooked.
0:20:06 > 0:20:08Yeah, I'm happy with it, it is nice and soft.
0:20:08 > 0:20:10The presentation looks lovely, doesn't it?
0:20:10 > 0:20:12Perfect, that's technically very good cooking.
0:20:12 > 0:20:15- Seasoning OK?- A little bit shy.
0:20:15 > 0:20:18These are heritage carrots and I baked them in a salt crust.
0:20:18 > 0:20:20That salt bake has given it an intense carroty flavour.
0:20:20 > 0:20:24- Yeah.- Perhaps a little bit too dry.
0:20:24 > 0:20:27It's a very fine line between gimmick and using a prop
0:20:27 > 0:20:31for the good cause. Where do you think this sits?
0:20:31 > 0:20:34I think this is telling a story about the war, it is obviously Normandy.
0:20:34 > 0:20:38Listen, there's the brief and there's just going too far.
0:20:38 > 0:20:40I don't think it's his strongest dish.
0:20:40 > 0:20:42Josh, if your nan was in my shoes,
0:20:42 > 0:20:45what score would she give you out of ten?
0:20:45 > 0:20:48- She'd be biased, so I reckon it would be 11.- Good answer.
0:20:51 > 0:20:53Second-timer Emily
0:20:53 > 0:20:56is last to plate up, but still has lots of elements to pull together
0:20:56 > 0:20:58for her dish, Don't Come Back Empty-handed.
0:20:58 > 0:21:00BLEEP
0:21:00 > 0:21:03- How was it, all right?- Yeah, good. I was happy.
0:21:03 > 0:21:04How are you doing, Emily?
0:21:04 > 0:21:06Sweating.
0:21:06 > 0:21:09With time against her, she deep-fries her pressed rabbit belly,
0:21:09 > 0:21:11finishes her slow-cooked rabbit leg...
0:21:11 > 0:21:14Was it this much pressure last time you did a main course?
0:21:14 > 0:21:17I don't think I had as many elements last time.
0:21:17 > 0:21:19I'm feeling it.
0:21:19 > 0:21:21..And then turns her attention to the rabbit bangers.
0:21:21 > 0:21:24Are the bangers banging, Emily?
0:21:24 > 0:21:25The bangers are banging.
0:21:25 > 0:21:29Emily dresses her plate with wilted sprout tops,
0:21:29 > 0:21:32rabbit belly, rabbit leg and her rabbit bangers...
0:21:33 > 0:21:35Shaking too much to be able to do this today.
0:21:35 > 0:21:41..Before beginning to build her vegetable patch with potato, carrot and turnip purees.
0:21:41 > 0:21:44- Timing's becoming an issue, I think.- It is, yep.
0:21:44 > 0:21:48Now firmly up against it, Emily adds blitzed hodgepodge black pudding
0:21:48 > 0:21:50edible soil, baked baby turnips,
0:21:50 > 0:21:53carrots and potatoes,
0:21:53 > 0:21:56pours her rabbit sauce into jugs
0:21:56 > 0:21:59and finally, to complete her allotment presentation,
0:21:59 > 0:22:02adds snails braised in garlic butter.
0:22:05 > 0:22:07- Are you happy with it, Emily? - Just about.
0:22:07 > 0:22:09Do you think this dish could push you ahead?
0:22:09 > 0:22:11I'd like it to.
0:22:11 > 0:22:12Let's go and have a taste.
0:22:14 > 0:22:16It looks impressive.
0:22:16 > 0:22:19- It does, doesn't it? - It's quite clever.
0:22:21 > 0:22:23So, rabbit banger. I like the name.
0:22:23 > 0:22:26Are you happy with the texture of the sausage, the banger?
0:22:26 > 0:22:28I am. It has come out as it is supposed to be,
0:22:28 > 0:22:29a nice mousseline.
0:22:29 > 0:22:32As a rabbit sausage, I quite like it. It's got a good flavour.
0:22:32 > 0:22:35What are these bits in it here? Is this liver?
0:22:35 > 0:22:36That's the offal.
0:22:36 > 0:22:38Do you think the offal is overcooked?
0:22:38 > 0:22:41I think if it was less cooked, I would be worrying
0:22:41 > 0:22:44it would bleed into the mousseline which wouldn't be nice, either.
0:22:44 > 0:22:45It's a little bit overcooked.
0:22:45 > 0:22:47Are you happy with the rabbit leg?
0:22:47 > 0:22:49I'm really happy with the rabbit leg.
0:22:49 > 0:22:51It's nice and juicy still, it's nice and tender.
0:22:51 > 0:22:54- I think the leg lacks a bit of depth of flavour.- JOSH: Yep.
0:22:54 > 0:22:57Is the garlic in the snail supposed to be predominant
0:22:57 > 0:22:59or more sort of...?
0:22:59 > 0:23:01I think it should be a little bit more subtle.
0:23:01 > 0:23:05I love the idea of putting the snails on it with the veg garden and the rabbit, for that matter.
0:23:05 > 0:23:07Are you happy with the black pudding soil?
0:23:07 > 0:23:09I am.
0:23:09 > 0:23:11- So that's the hodgepodge pudding. - Nice bit of richness.
0:23:11 > 0:23:13Quite subtle, isn't it?
0:23:13 > 0:23:15Is this a story on a plate?
0:23:15 > 0:23:16For me, yeah, this is real living,
0:23:16 > 0:23:18in the countryside during World War II.
0:23:18 > 0:23:21It's a nod towards land girls and allotments
0:23:21 > 0:23:23and there is definitely that element coming across.
0:23:23 > 0:23:24What would you give?
0:23:24 > 0:23:27- Seven or eight. - I'd say it's a seven.
0:23:27 > 0:23:29If you had to mark yourself out of ten, what would you give yourself?
0:23:29 > 0:23:32I'd really hope for an eight, to be honest.
0:23:35 > 0:23:37How are you doing?
0:23:37 > 0:23:39Truthfully? I feel I've just done a service for 100 people.
0:23:39 > 0:23:41HE LAUGHS
0:23:44 > 0:23:46That took it out of us, didn't it, the main course?
0:23:46 > 0:23:47- Yeah.- Yeah, it was tough.
0:23:47 > 0:23:49For all of us, you know?
0:23:49 > 0:23:51I'm happy with my main course today,
0:23:51 > 0:23:54I feel a lot stronger than yesterday.
0:23:54 > 0:23:58This year's dish, I've been really happy about it at home,
0:23:58 > 0:24:00but I'm really concerned that I had too much going on
0:24:00 > 0:24:02and it's tripped me up a bit.
0:24:11 > 0:24:14Time to find out if this was your finest hour.
0:24:14 > 0:24:15I'll start with you, Dom.
0:24:15 > 0:24:18And your British Beef and Dumplings
0:24:18 > 0:24:21with creamed potatoes and buttered vegetables.
0:24:21 > 0:24:23The braised ox cheeks were tender,
0:24:23 > 0:24:26juicy and seasoned really well.
0:24:26 > 0:24:28The bone marrow in the middle really worked
0:24:28 > 0:24:31and gave off a great flavour.
0:24:31 > 0:24:35I've marked you down before for not telling a story on the plate.
0:24:35 > 0:24:39With this dish I felt you really took my advice.
0:24:39 > 0:24:41Thank you.
0:24:41 > 0:24:43However,
0:24:43 > 0:24:46the veg was a little too crunchy.
0:24:46 > 0:24:50Quite rich, so I think it needed a bit more pickle on top of the dish.
0:24:53 > 0:24:55Emily, for your Don't Come Back Empty-handed
0:24:55 > 0:24:59with rabbit banger and hodgepodge pudding...
0:24:59 > 0:25:02the rabbit leg was soft and juicy,
0:25:02 > 0:25:05the snails were very nice.
0:25:05 > 0:25:07I loved the idea of the allotment
0:25:07 > 0:25:11representing the food that was available during the war.
0:25:11 > 0:25:13But for me,
0:25:13 > 0:25:15there were some serious schoolgirl errors.
0:25:19 > 0:25:21The hodgepodge pudding was delicious...
0:25:23 > 0:25:24..but you blitzed it up.
0:25:26 > 0:25:29I don't know why you never left a piece of it with all the work
0:25:29 > 0:25:30you put into it.
0:25:30 > 0:25:33The rabbit banger wasn't quite right.
0:25:33 > 0:25:35It tasted like there was too much egg in there
0:25:35 > 0:25:37and the offal was overcooked.
0:25:38 > 0:25:41I think you spread yourself a little too thin.
0:25:43 > 0:25:46Josh, for your Normandy Rabbit Stew
0:25:46 > 0:25:47with doughboys and faggots...
0:25:49 > 0:25:51..the rabbit saddle was perfect.
0:25:51 > 0:25:54It was moist and delicious.
0:25:54 > 0:25:57The salted carrots really worked and I thought it was quite clever
0:25:57 > 0:26:01to have the broccoli in there that's been barbecued.
0:26:01 > 0:26:04And you can tell your nan from me, the doughboys were delicious.
0:26:05 > 0:26:07I liked the use of the soldier's hat and the sandbag
0:26:07 > 0:26:09because it gave a sense of history.
0:26:09 > 0:26:12You showed real respect to the banquet guests, and I love that.
0:26:12 > 0:26:13For me, the dish was spot-on.
0:26:14 > 0:26:16So the scores.
0:26:18 > 0:26:20Dom, for your British Beef and Dumplings...
0:26:24 > 0:26:25I'm going to give you a seven.
0:26:26 > 0:26:30It was a dish we could all be proud of, and not a restaurant dish.
0:26:31 > 0:26:33Emily.
0:26:33 > 0:26:35For your Don't Come Back Empty-handed...
0:26:38 > 0:26:40I'm going to give you a six.
0:26:40 > 0:26:42It's a great idea,
0:26:42 > 0:26:44but it needs some work on the technical elements.
0:26:46 > 0:26:48Josh,
0:26:48 > 0:26:49for your Normandy Rabbit...
0:26:53 > 0:26:55..I'm going to give you a nine.
0:26:55 > 0:26:58Fantastic idea, and it tasted incredible.
0:26:58 > 0:26:59(Thank you.)
0:26:59 > 0:27:03Emily, I'm really sorry, I really wanted to score you higher
0:27:03 > 0:27:05- but I just couldn't.- Fair enough.
0:27:05 > 0:27:07I know you've got it in you to reach the judges.
0:27:07 > 0:27:11These guys might have stars, but as yesterday proved, it doesn't matter.
0:27:11 > 0:27:14I really want you to believe in yourself, because I do.
0:27:14 > 0:27:16Thank you.
0:27:16 > 0:27:20Tomorrow's the dessert, I'm looking forward to some great cooking, guys.
0:27:20 > 0:27:22- ALL:- Thank you.
0:27:23 > 0:27:24Well done!
0:27:24 > 0:27:25BLEEP!
0:27:25 > 0:27:26Good for you.
0:27:26 > 0:27:28Ambitious newcomer Josh
0:27:28 > 0:27:31takes the lead with 23 points.
0:27:31 > 0:27:34Dominic's in second place with 21.
0:27:34 > 0:27:36While returning contender Emily
0:27:36 > 0:27:38is still trailing behind on 19.
0:27:38 > 0:27:39- Good on you.- You all right?- Yeah.
0:27:39 > 0:27:42So, I was really happy with my main course today
0:27:42 > 0:27:45but there's a ten still to be had.
0:27:45 > 0:27:47I am disappointed with a seven
0:27:47 > 0:27:49because I tried really hard on that dish
0:27:49 > 0:27:53and I just feel like it was maybe worth a little bit higher.
0:27:53 > 0:27:55So, tell me, guys, honestly.
0:27:55 > 0:27:57Where did mine go wrong?
0:27:57 > 0:27:58The comments about the boudin,
0:27:58 > 0:28:02we kind of made those comments, the offal was a bit overcooked.
0:28:02 > 0:28:06My main course score was a disaster, to me, I was really disappointed
0:28:06 > 0:28:09in it, but I can see Sat's points about it, I take them on board,
0:28:09 > 0:28:13I spread myself too thin and it meant that I took my eye off the ball.
0:28:15 > 0:28:18Tomorrow, it's the dessert course.
0:28:18 > 0:28:21- Only a couple of points in it, and it's going to be tight.- Yeah.
0:28:21 > 0:28:24And the chefs' last chance to impress.
0:28:24 > 0:28:26I've got zero confidence at the moment.
0:28:26 > 0:28:29Who will be leaving the competition?
0:28:29 > 0:28:30BLEEP!
0:28:30 > 0:28:31Really?!
0:28:31 > 0:28:34I really believe that, this time, I've hit the brief.