0:00:03 > 0:00:06It's been an intense week on Great British Menu,
0:00:06 > 0:00:08with Michelin-starred newcomers,
0:00:08 > 0:00:10ambitious Josh Eggleton
0:00:10 > 0:00:14and experienced heavyweight Dominic Chapman,
0:00:14 > 0:00:18hoping to storm past returning contender Emily Watkins.
0:00:18 > 0:00:21The prize - to cook at a special banquet
0:00:21 > 0:00:25commemorating 70 years since D-Day at London's stoic St Paul's,
0:00:25 > 0:00:27a bastion of British wartime resilience.
0:00:29 > 0:00:32Yesterday's dessert course saw Josh sail through...
0:00:32 > 0:00:34- Wow.- He's done it beautifully.
0:00:34 > 0:00:36..but Emily and Dominic draw,
0:00:36 > 0:00:39with veteran Sat Bains choosing Emily...
0:00:39 > 0:00:40- Congrats, Emily.- Really?
0:00:40 > 0:00:44..to go head-to-head with Josh for the South West.
0:00:44 > 0:00:47- Agh! Trying to kill me! - Competition, isn't it?
0:00:48 > 0:00:51Now both chefs must start from scratch.
0:00:51 > 0:00:54Those high scores are down to zero today.
0:00:54 > 0:00:58Making sure the food is worthy of our war heroes is a fourth judge,
0:00:58 > 0:01:01D-Day veteran Ken Sturdy.
0:01:01 > 0:01:04What you're doing is really commendable.
0:01:04 > 0:01:05I certainly won't forget it.
0:01:05 > 0:01:08The chefs must produce 21st century dishes...
0:01:08 > 0:01:11The whole thing is extremely accomplished, I love it.
0:01:11 > 0:01:12It's pub food!
0:01:12 > 0:01:14..and tell a story on a plate...
0:01:14 > 0:01:16I doff my hat to this one.
0:01:16 > 0:01:19Does it really deliver on the brief?
0:01:19 > 0:01:20Just.
0:01:20 > 0:01:23..as only one chef can go through to the National Final.
0:01:23 > 0:01:25Our winner is...
0:01:40 > 0:01:42Aprons on and there's tension in the air.
0:01:42 > 0:01:44I know I can cook better than I did this week.
0:01:44 > 0:01:46I let nerves get the better of me.
0:01:46 > 0:01:48I'm determined to put up more of a fight today.
0:01:48 > 0:01:50Well, you need to get through me first.
0:01:55 > 0:01:58The judges' chamber is as far as Emily got
0:01:58 > 0:02:00in last year's competition.
0:02:00 > 0:02:02The winner is...
0:02:02 > 0:02:03Peter.
0:02:04 > 0:02:06But this time there's a bigger reason
0:02:06 > 0:02:08she wants to get to the banquet,
0:02:08 > 0:02:12as both of her grandfathers were in the Navy during World War Two.
0:02:12 > 0:02:15I know that I can cook better than I've done this week.
0:02:15 > 0:02:17So I'm really determined to pull it off.
0:02:17 > 0:02:20Ambitious first-timer Josh's menu is inspired by his nan,
0:02:20 > 0:02:23who was aged just six when war broke out.
0:02:23 > 0:02:26He's been ahead of Emily all week on the scoreboard.
0:02:26 > 0:02:28I haven't come this far to be going home today.
0:02:28 > 0:02:30I want to be through to the finals.
0:02:35 > 0:02:38Both chefs are trying to evoke memories of World War Two
0:02:38 > 0:02:41but cook with 21st century panache.
0:02:41 > 0:02:44The scary word up there, Matthew, is rations. Rations!
0:02:44 > 0:02:47When I saw that my stomach did a double flip.
0:02:47 > 0:02:49Today they'll prepare their dishes again
0:02:49 > 0:02:53for judges Prue Leith, Matthew Fort and Oliver Peyton.
0:02:53 > 0:02:55I'm really glad to see Emily back.
0:02:55 > 0:02:57She just didn't do herself justice last time.
0:02:57 > 0:03:01Well, Josh has a Michelin star and he has a terrific reputation.
0:03:01 > 0:03:04But also there seems to be quite a lot of similarity there, you know.
0:03:04 > 0:03:09Street party, street party. So are we judging a very similar menu?
0:03:11 > 0:03:14But Josh and Emily's similarities ended at the scoreboard.
0:03:14 > 0:03:18- Wow, Josh has had an amazing week, two 9s!- What was Emily doing?
0:03:18 > 0:03:21I mean, look at her starter, look at her main.
0:03:21 > 0:03:24Obviously Josh's rations were better than we thought.
0:03:24 > 0:03:26THEY LAUGH
0:03:30 > 0:03:33The judges will be marking each dish individually,
0:03:33 > 0:03:37and the highest scoring chef will march through to the finals.
0:03:37 > 0:03:39- Hi, everybody.- Good morning.
0:03:39 > 0:03:41Ah, pork scratchings!
0:03:41 > 0:03:45Emily, it's good to see you back. You just scraped through.
0:03:45 > 0:03:48By the skin of my teeth. I stumbled a lot this week.
0:03:48 > 0:03:50- I felt the pressure get to me. - Today is a new day.
0:03:50 > 0:03:55Josh, those beautiful-looking high scores are down to zero today.
0:03:55 > 0:03:56Good luck.
0:04:01 > 0:04:04Emily and Josh's menus are full of striking similarities
0:04:04 > 0:04:07which will be up for direct comparison by the judges.
0:04:07 > 0:04:10You've been here before, cooking for the judges. How was it?
0:04:10 > 0:04:12It was totally different, really.
0:04:12 > 0:04:14They've all got different opinions
0:04:14 > 0:04:17so they might have a totally different view on what we're doing.
0:04:17 > 0:04:19Yeah, it's going to be tough.
0:04:20 > 0:04:22They're well into cooking their starters,
0:04:22 > 0:04:26and are both doing their own takes on a popular wartime staple.
0:04:26 > 0:04:28Tinned luncheon meat.
0:04:28 > 0:04:30Just going to serve a nice enamel plate with it
0:04:30 > 0:04:31so it's a bit easier to eat.
0:04:31 > 0:04:34So now we've got not only similar ingredients
0:04:34 > 0:04:37- but also the same plates? - Yeah! I'm afraid so.
0:04:37 > 0:04:40First up is Josh with his 'Rations on the Home Front,'
0:04:40 > 0:04:42a modern spin on wartime eating,
0:04:42 > 0:04:46featuring deep-friend pig's head fritters and chilled pea soup.
0:04:47 > 0:04:51Veteran Sat Bains thought it hit the brief, and awarded Josh an eight.
0:04:51 > 0:04:55But he found the pickled vegetables in the dish too dry.
0:04:55 > 0:04:57What about the pickles? Are you changing that this time?
0:04:57 > 0:05:00I'm doing the same pickles, but I'm adding some liquid.
0:05:00 > 0:05:02That should work well. That's even more nerve-racking, eh?
0:05:06 > 0:05:09Once again, this year there's a fourth judge
0:05:09 > 0:05:11to make sure the dishes tell a story on the plate.
0:05:14 > 0:05:17Today, it's 94-year-old veteran Ken Sturdy -
0:05:17 > 0:05:20one of the heroes who landed in Normandy on D-Day.
0:05:23 > 0:05:28- Ken, welcome to Great British Menu Judges Chamber.- Lovely to see you.
0:05:28 > 0:05:30Pleased to meet you.
0:05:30 > 0:05:34I can't believe that you were actually at the D-Day landings.
0:05:34 > 0:05:37Tell you the truth, 70 years back, it's hard for me
0:05:37 > 0:05:38to imagine that too.
0:05:38 > 0:05:42But I was there, I landed on D-Day on Sword Beach.
0:05:44 > 0:05:47A picture of myself with my buddy.
0:05:47 > 0:05:52Our role was to make a link between bombarding the ships
0:05:52 > 0:05:54and the troops ashore.
0:05:54 > 0:05:55Were you frightened?
0:05:55 > 0:05:57You'd be a liar if you said you weren't,
0:05:57 > 0:06:01because landing on a beach is something
0:06:01 > 0:06:03that is quite unlike what sailors do,
0:06:03 > 0:06:06but you never want to let your mates down.
0:06:07 > 0:06:10It's a pleasure to have you here. A real pleasure.
0:06:10 > 0:06:14What we're looking for is the best food from the South West.
0:06:14 > 0:06:18It should really celebrate what you achieved -
0:06:18 > 0:06:20great food for great people.
0:06:20 > 0:06:21Very good.
0:06:25 > 0:06:28Josh fills jars with his pickled vegetables
0:06:28 > 0:06:30in sherry pickling liquor.
0:06:30 > 0:06:32He adds tins, home-made butter
0:06:32 > 0:06:35and mini seeded bread loaves to his boards.
0:06:35 > 0:06:37Do you think you're going to be pulling off a ten today?
0:06:37 > 0:06:40I'm hoping for a high score, but I don't know.
0:06:40 > 0:06:43Next, chilled pea soup topped with puffed pork crackling
0:06:43 > 0:06:48and crispy pancetta, deep-fried pig's head fritters,
0:06:48 > 0:06:51and finally his wartime ration box presentation,
0:06:51 > 0:06:54along with new enamel serving plates.
0:07:00 > 0:07:01Oh, goodness.
0:07:03 > 0:07:06- I'm looking forward to this. - Me too.
0:07:06 > 0:07:09Do you reckon the judges are going to get the story?
0:07:09 > 0:07:12I think so, with this one. I think the story comes across.
0:07:12 > 0:07:14- Wow.- Crikey.
0:07:14 > 0:07:19My goodness. This is nothing like we ever encountered in Normandy.
0:07:23 > 0:07:24Happy?
0:07:24 > 0:07:26It can always be better.
0:07:26 > 0:07:28I think my pig's head could have been a bit more crispier.
0:07:28 > 0:07:34- This is the most delicious fritter. - This is an ingenious looking loaf.
0:07:34 > 0:07:35Healthy, I suspect.
0:07:35 > 0:07:37During the war years, one had a ration of butter.
0:07:37 > 0:07:41I think about that much had to last a week.
0:07:41 > 0:07:43So here goes for a week's ration.
0:07:44 > 0:07:47I really love the contrast in flavours. I love the pickles.
0:07:47 > 0:07:50Do you reckon they're going to agree on the chilled soup?
0:07:50 > 0:07:51Yeah, I think so.
0:07:51 > 0:07:54A chilled soup's not that far out there these days, I don't think.
0:07:56 > 0:08:00To me, pea soup should at least be warm. This is quite cold.
0:08:00 > 0:08:03Otherwise, all the items are delicious.
0:08:03 > 0:08:05Does it actually add up to a dish
0:08:05 > 0:08:08or does it add up to a whole series of bites?
0:08:08 > 0:08:12What matters is how it tastes. It's absolutely perfect.
0:08:12 > 0:08:15What is special is about brawn, what is special about pea soup?
0:08:15 > 0:08:16It's pub food.
0:08:20 > 0:08:24Returning contender Emily is up next with her take on luncheon meat -
0:08:24 > 0:08:27pork belly rillettes, apple jelly, pork crackling
0:08:27 > 0:08:28and toffee crab apples.
0:08:30 > 0:08:34A dish that veteran Sat Bains scored five points after finding it
0:08:34 > 0:08:37underwhelming with some technical errors,
0:08:37 > 0:08:40including overly-sticky toffee apples.
0:08:40 > 0:08:41Bit chewy?
0:08:44 > 0:08:47You had some issues with your toffee apples.
0:08:47 > 0:08:50I was in such a fluster I hadn't checked the temperature
0:08:50 > 0:08:52properly, so I'm just being quite thorough about it today.
0:08:52 > 0:08:55I'm trying to be a bit calmer, and definitely trying to concentrate
0:08:55 > 0:08:59more on one thing at a time rather than 16 things at one time.
0:08:59 > 0:09:02They are definitely cracking.
0:09:02 > 0:09:04Emily tops her pork belly rillettes with apple jelly
0:09:04 > 0:09:06and ground pork crackling,
0:09:06 > 0:09:08something she lost points for earlier in the week.
0:09:08 > 0:09:11I'm going to put some whole pieces of crackling on mine as well.
0:09:11 > 0:09:12It's giving Matthew his pork scratchings.
0:09:12 > 0:09:15You're getting me worried, now.
0:09:15 > 0:09:19Next, dollops of mustard, pickles and pieces of pork crackling.
0:09:19 > 0:09:22I'm sweating like crazy, I tell you.
0:09:22 > 0:09:26Potato bread and butter go on her plates,
0:09:26 > 0:09:27and finally toffee crab apples.
0:09:36 > 0:09:39- Brawn in the can. - Oh, not brawn again.
0:09:39 > 0:09:42In the armed forces, all plates were tin plates.
0:09:42 > 0:09:46You didn't have fine bone china, so to serve it on a tin plate,
0:09:46 > 0:09:48I thought, "That's perfect."
0:09:48 > 0:09:51- Look at this little thing. That's a toffee crab apple.- Beautiful thing.
0:09:51 > 0:09:52Isn't it beautiful?
0:09:52 > 0:09:56I was really happy with the toffee apples. But it is humid here.
0:09:56 > 0:09:59- It's the humidity that's getting them...- I was waiting for that but.
0:10:02 > 0:10:06Mm. Yummy. How can you not love a toffee apple?
0:10:07 > 0:10:10That brawn is so delicious.
0:10:10 > 0:10:13I love this jelly on top, which has been diced up. It's lovely.
0:10:13 > 0:10:15Pork scratching.
0:10:15 > 0:10:17So all our similar elements,
0:10:17 > 0:10:20it's going to be interesting to see which one the judges like best.
0:10:20 > 0:10:22Particularly the bread - two totally different ones,
0:10:22 > 0:10:25supposedly from the same era.
0:10:25 > 0:10:27Yeah, I guess mine's a bit more of a modern take though.
0:10:27 > 0:10:29I decided to keep it a bit more real on my bread,
0:10:29 > 0:10:32using the potato, which they were using at the time.
0:10:34 > 0:10:37This potato bread is as good a potato bread as I've ever had.
0:10:37 > 0:10:39It is absolutely delicious.
0:10:39 > 0:10:41Well, I agree with you on the bread too.
0:10:41 > 0:10:44That first course was rather like old navy biscuits.
0:10:44 > 0:10:48I had a job to crunch into it. This bread is delicious.
0:10:48 > 0:10:49She's absolutely delivered with this.
0:10:55 > 0:10:58Next, it's the fish course, which was Josh's lowest
0:10:58 > 0:11:01and Emily's highest scoring dish of the week.
0:11:01 > 0:11:03Once again, it's the battle of the beaches.
0:11:03 > 0:11:07Josh is up first with his seashore scene - Operation Overlord.
0:11:07 > 0:11:10A homage to the allied invasion of Europe.
0:11:10 > 0:11:14Featuring grilled brill, breaded mussels, cauliflower puree
0:11:14 > 0:11:16and seaweed butter sauce.
0:11:17 > 0:11:19Josh was marked down for this dish for failing to tell
0:11:19 > 0:11:23a story on a plate, so today he's made some changes,
0:11:23 > 0:11:26starting with special placemats.
0:11:26 > 0:11:29There's a map of the D-positions on D-Day.
0:11:29 > 0:11:31- This map shows it very well, doesn't it?- Doesn't it?
0:11:34 > 0:11:38Josh starts his plate with waves of cauliflower puree,
0:11:38 > 0:11:40followed by brill grilled in seaweed butter,
0:11:40 > 0:11:43intended to represent a Normandy landing craft.
0:11:44 > 0:11:47Then pickled cauliflower and sea vegetables.
0:11:47 > 0:11:49Do you think they'll see a painting on it?
0:11:49 > 0:11:51I want them to see a beach, not a painting.
0:11:51 > 0:11:56Next, cockles and shrimp in seaweed butter sauce,
0:11:56 > 0:11:58and finally mussel jelly and breaded mussels.
0:12:01 > 0:12:04- Do you think you're telling a story today.- Yeah, I've got the map there.
0:12:04 > 0:12:06I've got some sound coming in of crashing waves.
0:12:07 > 0:12:10WAVES CRASH
0:12:17 > 0:12:19- Well, beautiful. - I doff my hat to this one.
0:12:21 > 0:12:23I think they'll really like the brill.
0:12:23 > 0:12:25It's nice how I've brushed it with the seaweed butter.
0:12:25 > 0:12:28Very nice, fat piece of brill. This is lovely.
0:12:28 > 0:12:30Actually, I think the green sauce makes the dish for me.
0:12:30 > 0:12:33What about that jelly? All right with that in the end?
0:12:33 > 0:12:34Yeah. It's not going to be rock-hard,
0:12:34 > 0:12:36because I want it to be a soft jelly.
0:12:36 > 0:12:39It was supposed to be mussel jelly. It hadn't jellified.
0:12:39 > 0:12:42The symbolic seaweed is a bit hard to spear on a fork.
0:12:43 > 0:12:45I didn't do very well on this one. I got a six.
0:12:45 > 0:12:49It'll be interesting to see whether they share Sat's opinions, won't it?
0:12:49 > 0:12:53I think it's good. The problem is I don't see this dish as gastronomic.
0:12:53 > 0:12:57You could not put this dish down at a banquet, it is just not good enough.
0:13:01 > 0:13:04Emily's fish course is up next.
0:13:04 > 0:13:06She's also paying homage to the Normandy landings
0:13:06 > 0:13:10with another beach scene, featuring grilled scallops,
0:13:10 > 0:13:13smoked cockle broth, morels and seaweed.
0:13:14 > 0:13:17Emily got her highest score of the week for this dish.
0:13:17 > 0:13:19Today, she's hoping for another success
0:13:19 > 0:13:22as she smokes her cockle broth.
0:13:22 > 0:13:23Ah.
0:13:25 > 0:13:27- Are you trying to kill me?- Sorry. - BLEEP.
0:13:27 > 0:13:28Competition, isn't it?
0:13:30 > 0:13:32Fired up, Emily griddles her scallops
0:13:32 > 0:13:34before finishing them in the oven,
0:13:34 > 0:13:37then fills reproduction World War II flasks with her
0:13:37 > 0:13:40smocked cockle broth, trapping more smoke in the top.
0:13:41 > 0:13:46OK. Hold on. Actually, it's probably easier like that. Thank you.
0:13:46 > 0:13:48Next, sea greens, shells, scallops
0:13:48 > 0:13:51and braised morels go into mess tins.
0:13:51 > 0:13:52You're five minutes late.
0:13:52 > 0:13:54- Five minutes late?- Yeah.
0:13:55 > 0:13:57Up against it, Josh helps out,
0:13:57 > 0:14:00filling tobacco tins with dehydrated seaweed seasoning.
0:14:00 > 0:14:01Thank you.
0:14:05 > 0:14:07Oh. Old mess tin.
0:14:08 > 0:14:11Ken, this mess tin should make you feel pretty much at home.
0:14:11 > 0:14:15Quite nostalgic, Matthew. Excellent idea.
0:14:17 > 0:14:19Lovely smoky smell from there.
0:14:19 > 0:14:20Smoky smell.
0:14:21 > 0:14:23It's the sea going in there.
0:14:24 > 0:14:27I'm not absolutely certain about the scallops,
0:14:27 > 0:14:29but there nothing I can do about it.
0:14:29 > 0:14:31I think this is one of the biggest scallops I've ever seen
0:14:31 > 0:14:32in this country. It's amazing.
0:14:33 > 0:14:37A real sense of sweetness and meatiness from it.
0:14:37 > 0:14:41Broth today I think has got the edge over the one from the other day.
0:14:41 > 0:14:42- Really?- I think it's really nice.
0:14:42 > 0:14:46I really love the combinations of the broth and the mushrooms
0:14:46 > 0:14:49and the very delicate balance of flavours here.
0:14:49 > 0:14:51I love the cleanness and the freshness.
0:14:51 > 0:14:54I'm hoping they're going to get the whole seasoning with the seaweed.
0:14:54 > 0:14:58- Look at this. We have a little snuff box.- Yes.
0:14:58 > 0:15:00This is rough-cut seaweed tobacco.
0:15:00 > 0:15:03But when you put it into the broth it just boosts
0:15:03 > 0:15:05the flavour of the broth.
0:15:05 > 0:15:07Delicious.
0:15:07 > 0:15:10This is a fabulous dish. I could easily see this at the banquet.
0:15:10 > 0:15:12It's hit the button.
0:15:15 > 0:15:19Halfway through, the judges discuss their scores so far.
0:15:19 > 0:15:22- I think today's been a great day so far.- I absolutely agree.
0:15:22 > 0:15:24I've given one of those dishes a ten.
0:15:24 > 0:15:25- Ten?! - A ten.
0:15:25 > 0:15:28I've been a little bit less generous than you,
0:15:28 > 0:15:30but I think very much level pegging.
0:15:30 > 0:15:32Only going to be a mark or two in it.
0:15:32 > 0:15:37Each dish now, I find, is quite inspired. I'm astounded.
0:15:37 > 0:15:41You know, they'd be so thrilled to hear you say that.
0:15:41 > 0:15:45Time for the main course. Both chefs have chosen rabbit.
0:15:45 > 0:15:48Emily's up first with her tribute to the British countryside
0:15:48 > 0:15:51during wartime - Don't Come Back Empty-Handed.
0:15:52 > 0:15:55Featuring a rabbit banger, belly and slow-cooked leg,
0:15:55 > 0:15:57presented alongside baby vegetables
0:15:57 > 0:16:01and edible black pudding soil on a quirky allotment scene.
0:16:01 > 0:16:04But with so many technical elements to perfect,
0:16:04 > 0:16:07Emily fell short on this dish during the week.
0:16:07 > 0:16:09- Have you made any tweaks today? - Yeah, for sure.
0:16:09 > 0:16:13Little things which I should have done better the first time anyway.
0:16:15 > 0:16:18Emily's reminded of just how important it is to get every
0:16:18 > 0:16:22element right today, as Ken arrives in the kitchen.
0:16:22 > 0:16:24- Hello.- Hello, how are you, Josh?
0:16:24 > 0:16:26- Nice to meet you.- And Emily.
0:16:26 > 0:16:27- Good afternoon. - How are you, my dear?
0:16:27 > 0:16:30- Very well, thank you, sir. - What a great day we've had so far.
0:16:30 > 0:16:34- Some of those dishes are most imaginative.- Good.
0:16:34 > 0:16:36That's a lot of medals.
0:16:36 > 0:16:39Well, I served in the Royal Navy for a number of years,
0:16:39 > 0:16:41so that's my navy medal.
0:16:41 > 0:16:43That last one is the Normandy medal,
0:16:44 > 0:16:47for those who served in the Battle of Normandy.
0:16:47 > 0:16:49My grandfather, he's passed away now,
0:16:49 > 0:16:52he was involved in the planning of D-Day in London.
0:16:52 > 0:16:54It all happened 70 years ago.
0:16:54 > 0:16:59Anybody who served in Normandy has to be about 90 or...
0:16:59 > 0:17:02I'm only 94, but there are not too many of us left now.
0:17:03 > 0:17:07I think what you're doing today is really commendable.
0:17:07 > 0:17:09- I certainly won't forget it. - Thank you very much.
0:17:09 > 0:17:12It's a great honour for us to be able to cook for you today, sir.
0:17:12 > 0:17:13Pleasure's all mine.
0:17:13 > 0:17:16It definitely makes the competition more worthwhile
0:17:16 > 0:17:18when you meet a veteran who was there.
0:17:18 > 0:17:20To see him looking like he was really enjoying himself
0:17:20 > 0:17:22was a great feeling.
0:17:22 > 0:17:25Emily deep-fries her pressed rabbit belly,
0:17:25 > 0:17:27and slices her slow-cooked rabbit leg,
0:17:28 > 0:17:30before frying her rabbit bangers.
0:17:30 > 0:17:33Sat said a few things about the rabbit banger -
0:17:33 > 0:17:35- the egg content and the offal. - Have you worked on that?
0:17:35 > 0:17:37That's right, I have. He was absolutely right.
0:17:37 > 0:17:39Buttered kale is next.
0:17:39 > 0:17:41Then she starts her allotment scene with potato,
0:17:41 > 0:17:45carrot and turnip purees, topped with edible black pudding soil.
0:17:45 > 0:17:49She adds baked baby turnips, carrots and potatoes.
0:17:49 > 0:17:51I think I've stitched myself up on this course, Josh.
0:17:51 > 0:17:53Then her rabbit leg, bangers,
0:17:53 > 0:17:57belly and a new slice of Hodge Podge black pudding on the side.
0:17:57 > 0:17:59Served with a jug of rabbit sauce
0:17:59 > 0:18:01and a scattering of garlic butter snails.
0:18:06 > 0:18:07Thank you.
0:18:11 > 0:18:12Ah.
0:18:12 > 0:18:13On the left-hand side you have
0:18:13 > 0:18:16the rabbit you'd use to supplement the vegetables
0:18:16 > 0:18:19which you grow in your garden. Digging for victory.
0:18:19 > 0:18:21So do you think the judges will be happy with your main course?
0:18:21 > 0:18:23I think I've got the balance a lot better now.
0:18:23 > 0:18:26Rabbit's a dry meat. That sauce is just ideal.
0:18:26 > 0:18:29I don't know, I think the sauce, for me, overwhelms the rabbit.
0:18:29 > 0:18:33The saddle, I'm afraid to say, has been over water-bathed.
0:18:33 > 0:18:35I do feel a bit more confident now.
0:18:35 > 0:18:37I cut the sausage, I cut back the egg.
0:18:37 > 0:18:39The sausage is absolutely a thing of beauty.
0:18:39 > 0:18:41It's got the heart and the kidneys worked through it.
0:18:41 > 0:18:44The sausage is the best thing about the dish.
0:18:44 > 0:18:46I think the black pudding's good.
0:18:46 > 0:18:48I took off the turnip tops as well. I think they wilted too much.
0:18:48 > 0:18:50- Yeah. - I've got some lovely kale instead.
0:18:50 > 0:18:53It's not the stand-out most amazing dish.
0:18:53 > 0:18:56I do think the kale is absolutely brilliant with it.
0:18:56 > 0:18:58Very yummy little turnips.
0:18:58 > 0:19:00I'm not overwhelmed by it, to be honest with you.
0:19:00 > 0:19:02I think it's just good cooking.
0:19:02 > 0:19:05But does it deliver on the brief?
0:19:06 > 0:19:07Just.
0:19:10 > 0:19:13Next up is Josh with his rabbit main course.
0:19:13 > 0:19:15- This is your first nine, wasn't it.- Yeah.
0:19:15 > 0:19:19I think it's put the pressure on me to do well again, to be honest.
0:19:19 > 0:19:22A nod to Normandy, served in a reproduction soldier's helmet,
0:19:22 > 0:19:25of rabbit saddle faggots and broth,
0:19:25 > 0:19:28with dumplings called dough buoys, inspired by his nan.
0:19:29 > 0:19:32Josh starts with his dough buoys and rabbit faggots.
0:19:34 > 0:19:35He slices his stuffed rabbit saddle
0:19:35 > 0:19:39and removes his carrots from their salt-based crust.
0:19:39 > 0:19:40Finally, he serves chargrilled broccoli
0:19:40 > 0:19:45and rabbit broth into his soldier's helmets, supported by sandbags.
0:19:46 > 0:19:48I'm glad I'm not waitressing.
0:19:48 > 0:19:50Can these go in between?
0:19:50 > 0:19:51Or in front of them?
0:19:51 > 0:19:54Shall I just give it a bit of a test?
0:19:54 > 0:19:55Yeah.
0:19:58 > 0:19:59Lord.
0:20:01 > 0:20:05Very good. I love the theatrical presentation, it's very clever.
0:20:06 > 0:20:09- Are you happy? - I was really happy with the rabbit.
0:20:09 > 0:20:11The rabbit is absolutely sensational.
0:20:11 > 0:20:13The faggots are really, really strong.
0:20:13 > 0:20:16They really are delicious. Just right.
0:20:16 > 0:20:19I didn't think a rabbit could be better
0:20:19 > 0:20:21than the one we've just had, but this is better.
0:20:21 > 0:20:23What about your faggots and dough buoys?
0:20:23 > 0:20:27I tried one. They're nice and soft in the middle. Not too floury.
0:20:27 > 0:20:30There's a lovely herby business going on in the dough buoy.
0:20:30 > 0:20:34Lovely texture of a Victoria sponge.
0:20:34 > 0:20:37I'm just a little bit concerned about my carrots, to be honest.
0:20:37 > 0:20:40Might be a little bit too firm.
0:20:40 > 0:20:43- The carrots have amazing flavour. - They're salt roasted.
0:20:43 > 0:20:44They're delicious carrots.
0:20:44 > 0:20:45I love this dish.
0:20:45 > 0:20:49I think this is a very clever, very smart, really lovely idea.
0:20:49 > 0:20:52The sandbag, to me, was a genius touch.
0:20:52 > 0:20:55It brings back a picture of Normandy as it was.
0:20:55 > 0:20:57Have you still got your picture of your nan
0:20:57 > 0:20:59- looking over you during this? - Picture there.
0:20:59 > 0:21:01She's ready and waiting for dessert.
0:21:04 > 0:21:05Finally, it's dessert.
0:21:05 > 0:21:07Once again, Emily
0:21:07 > 0:21:11and Josh are both paying tribute to World War II with the same theme.
0:21:13 > 0:21:17This time, it's celebratory street parties. Emily's up first.
0:21:18 > 0:21:20This is the first street party of the day.
0:21:20 > 0:21:22Indeed. It's all in the cooking though, isn't it?
0:21:24 > 0:21:28Emily's is a sophisticated spin on jelly, cake and ice cream,
0:21:29 > 0:21:32with cubes of blackberry jelly, blackberry and brioche lardy
0:21:32 > 0:21:35cake, and a blackberry ripple buttermilk sorbet.
0:21:38 > 0:21:41Emily scored a respectable seven for her street party.
0:21:41 > 0:21:44But, once again, she's anxious about her lardy cakes -
0:21:44 > 0:21:48a traditional West Country teacake that she's updated with brioche.
0:21:49 > 0:21:52Using brioche dough in a hot kitchen was always going to be
0:21:52 > 0:21:55a bit of a risk. I've taken that risk.
0:21:55 > 0:21:58I've just got to push on and deliver it now.
0:21:58 > 0:22:00- BLEEP.- What was I thinking?
0:22:00 > 0:22:02If Emily's lardy cakes have risen too quickly,
0:22:02 > 0:22:04they could be heavy in the middle.
0:22:04 > 0:22:05But there's no time to check.
0:22:07 > 0:22:09She starts her plate with blackberry jelly cubes,
0:22:09 > 0:22:11blackberry gel and blackberries.
0:22:13 > 0:22:15Her lardy cakes go on mini cake stands.
0:22:17 > 0:22:18Are you happy with them?
0:22:18 > 0:22:21I am, actually, touch wood.
0:22:21 > 0:22:22She pipes her blackberry mousse,
0:22:22 > 0:22:25and finally adds blackberry buttermilk sorbet,
0:22:25 > 0:22:27garnished with poppy seed remembrance tuiles.
0:22:40 > 0:22:44- Lovely. I think this looks great. - Absolutely enchanting.
0:22:44 > 0:22:47The lardy cakes, luckily, by the skin of my teeth, have come out.
0:22:47 > 0:22:50- I'm worried now. Those- BLEEP- lardy cakes.
0:22:50 > 0:22:54- Actually, the lardy cakes are astonishingly light.- Very good.
0:22:54 > 0:22:56I like the lardy cake more than I thought I was going to like it.
0:22:56 > 0:22:59I think it's just too downmarket...
0:22:59 > 0:23:03You are such a snob! I could not disagree with you more!
0:23:03 > 0:23:06Emily, were you happy with the buttermilk sorbet?
0:23:06 > 0:23:08Yeah, I think it's a really nice,
0:23:08 > 0:23:10fresh ice cream to cut through that lardy cake.
0:23:10 > 0:23:13If you'll have something as stodgy as lardy cake,
0:23:13 > 0:23:16you really do need custard or good ice cream.
0:23:16 > 0:23:19This sorbet is lovely, but it's like nothing in your mouth.
0:23:19 > 0:23:20I agree with you.
0:23:20 > 0:23:23Lardy cake definitely needs a much bolder statement to accompany it.
0:23:23 > 0:23:26There's a number of ingredients here looking for a home.
0:23:26 > 0:23:31The end of the war for me was in a field hospital in the Netherlands,
0:23:31 > 0:23:35so I heard of street parties, but I never witnessed them.
0:23:35 > 0:23:37Well, let's hope we can make up for your...
0:23:37 > 0:23:38This makes up for it.
0:23:44 > 0:23:45Last up is Josh's street party -
0:23:45 > 0:23:50a hugely ambitious feat consisting of five separate desserts -
0:23:50 > 0:23:53inspired by his nan's memories of VE day.
0:23:53 > 0:23:55You're looking quite calm again.
0:23:55 > 0:23:56Does that mean it's ready to go?
0:23:56 > 0:23:58Not that calm, to be fair.
0:23:59 > 0:24:01Despite the amount of work involved,
0:24:01 > 0:24:05Josh pulled off his street party yesterday, scoring highly.
0:24:05 > 0:24:07This is your second nine out of ten, this dish.
0:24:07 > 0:24:10The only thing he picked you up on was that your rice pudding
0:24:10 > 0:24:12was a bit undercooked.
0:24:12 > 0:24:14Have you changed it?
0:24:14 > 0:24:16I cooked the rice a little bit more.
0:24:16 > 0:24:18Personally, I thought the rice was nice.
0:24:18 > 0:24:20With the clock ticking,
0:24:20 > 0:24:22it's time for Josh to deliver his elaborate dish.
0:24:23 > 0:24:25Starting with Victoria sponges
0:24:25 > 0:24:27filled with Bergamot cream and strawberries,
0:24:27 > 0:24:30followed by spiced rice pudding with burnt sugar tuiles.
0:24:31 > 0:24:35Next, strawberry jelly and rosewater panna cotta.
0:24:35 > 0:24:38Then, fruit scones topped with rhubarb and gooseberries.
0:24:38 > 0:24:41His nan's favourite - jam and beef dripping sandwiches,
0:24:41 > 0:24:42and finally, a pot of tea.
0:24:48 > 0:24:49Please don't drop it.
0:24:51 > 0:24:53# Bom-bom-bom-bom. #
0:24:53 > 0:24:56- Wow.- Oh, look, street party. - It's party time.
0:24:56 > 0:24:58- Oh, look.- Wow.
0:24:59 > 0:25:01My reaction is applaud, I think. Great.
0:25:02 > 0:25:04It's tough, that dessert. Really tough.
0:25:07 > 0:25:09I've had better Victoria sponges.
0:25:09 > 0:25:12Yeah, I changed the rice pudding. Cooked on it a little bit more.
0:25:12 > 0:25:13I was pretty happy with it, you know.
0:25:13 > 0:25:17- The other really disappointing thing is the rice pudding.- Yeah.
0:25:17 > 0:25:19- It's rice stodge.- Yeah.
0:25:19 > 0:25:23- And the jam sandwich.- I really hope the veteran realises what that is.
0:25:23 > 0:25:26I found this sandwich delicious because it was a bit unusual.
0:25:26 > 0:25:29It's the grease of beef dripping.
0:25:29 > 0:25:32- I rather like the jelly. - Yeah, jelly's nice.
0:25:32 > 0:25:35I think it's actually completely style over content.
0:25:35 > 0:25:37To be able to dream up a street party
0:25:37 > 0:25:41and present it on the table here is quite remarkable.
0:25:45 > 0:25:48- There's no saying how much I'm hurting.- Yes.
0:25:50 > 0:25:52It's been a day of high, high achievement on both sides.
0:25:52 > 0:25:57My highest score was a ten and my lowest score was a seven.
0:25:57 > 0:26:01- You're six points ahead this week. - I was back to zero today.
0:26:01 > 0:26:02Our dishes were...
0:26:02 > 0:26:05I couldn't do that much more to them, do you know what I mean?
0:26:05 > 0:26:09- I don't know.- I find it hard to distinguish between them.
0:26:09 > 0:26:12Well, rest assured we'll blame you.
0:26:24 > 0:26:27Welcome, chefs.
0:26:27 > 0:26:29Has it been a tough week?
0:26:29 > 0:26:31Totally exhausting, yeah.
0:26:31 > 0:26:33You both cooked great dishes today.
0:26:33 > 0:26:37There have been five nines and two tens.
0:26:37 > 0:26:40Of course I know that what you two want to know is
0:26:40 > 0:26:41who's going through to the finals.
0:26:44 > 0:26:46So I'll tell you.
0:26:48 > 0:26:51That our winner is...
0:26:55 > 0:26:56- ..Emily.- Seriously?
0:26:58 > 0:27:00Well done. She's amazing.
0:27:02 > 0:27:06Emily, that was obviously a shock, how do you feel?
0:27:06 > 0:27:09I'm-I'm-a... I don't know what to say, actually.
0:27:09 > 0:27:13- You have to say something.- I'm totally amazed. Thank you very much.
0:27:13 > 0:27:15- Thank you very much, it means a lot. - And you know what?
0:27:15 > 0:27:19I'm really sorry, Josh, cos there was practically nothing in it.
0:27:19 > 0:27:20I think she deserves it, absolutely.
0:27:20 > 0:27:23Emily, your stand out dishes were your first course.
0:27:23 > 0:27:28That pork rillette was just sensational. I gave it a ten.
0:27:28 > 0:27:34And we all loved your scallop course. It was a sensation.
0:27:34 > 0:27:36- Ken, I think you gave it a ten. - Yes, I did.
0:27:36 > 0:27:40I confess, the only plate I totally cleared today
0:27:40 > 0:27:43were the grilled scallops. Thank you.
0:27:43 > 0:27:44Josh, I have to tell you, I thought
0:27:44 > 0:27:47the outstanding dish today was your rabbit dish.
0:27:47 > 0:27:48I thought it was an absolute stormer.
0:27:48 > 0:27:51I loved the flavours, it was just an excellent dish.
0:27:51 > 0:27:53Really great dish.
0:27:53 > 0:27:58As a veteran, I was pleased to find every item referred to
0:27:58 > 0:28:02- World War II or Normandy. - BOTH: Thank you very much.
0:28:02 > 0:28:03- Well done.- Thank you.
0:28:03 > 0:28:07- You did good. - I am totally and utterly delighted.
0:28:07 > 0:28:11Amazed, absolutely shocked. I don't even know what to think.
0:28:11 > 0:28:14I was six points behind Josh.
0:28:14 > 0:28:18Oh! Well, Emily did not expect that, did she?
0:28:18 > 0:28:20- No.- I think Emily deserves to go through.
0:28:20 > 0:28:22She really upped her game today.
0:28:22 > 0:28:25Both those young chefs had remarkable ideas.
0:28:25 > 0:28:27Astonishing what they came up with.
0:28:27 > 0:28:30- Cheers. - You did fantastic cooking, Josh.
0:28:30 > 0:28:32- Congratulations.- You were amazing.
0:28:32 > 0:28:34Oh, my God.