0:00:03 > 0:00:05This week on Great British Menu,
0:00:05 > 0:00:08three of the central region's best chefs.
0:00:08 > 0:00:11Fresh-faced newcomer Jason Hodnett...
0:00:11 > 0:00:13This for me is about taking me out of my comfort zone.
0:00:13 > 0:00:16..Daniel Clifford's former right-hand man, Mark Poynton...
0:00:16 > 0:00:19I think this dish is good enough to go on my menu.
0:00:19 > 0:00:22..and one-time champion Aktar Islam...
0:00:22 > 0:00:24This is it, I've got to make this one work.
0:00:24 > 0:00:27..are going head-to-head to get their dishes to a banquet
0:00:27 > 0:00:31commemorating the 70th anniversary of D Day at a bastion
0:00:31 > 0:00:35of the Second World War, the magnificent St Paul's cathedral.
0:00:37 > 0:00:42Yesterday, none of the chefs impressed veteran Marcus Wareing...
0:00:42 > 0:00:44I don't feel that excited right now.
0:00:44 > 0:00:46..with Aktar dropping points for lateness.
0:00:46 > 0:00:48Your time is up.
0:00:49 > 0:00:52Today, it's a battle for the fish course.
0:00:52 > 0:00:53You're going to be on time?
0:00:53 > 0:00:56- I'm going to be on time, yeah.- I'll believe that when I see it, big boy.
0:00:56 > 0:00:59And previous champ Aktar must redeem himself.
0:00:59 > 0:01:01The pressure is on full stop.
0:01:01 > 0:01:03But it's current leader Mark who's feeling the heat.
0:01:03 > 0:01:07- Chef, anything I can do? - Stay out of my way.
0:01:07 > 0:01:09Will he sink or swim?
0:01:09 > 0:01:12- This must mean a lot to you, you're shaking.- Sweating.
0:01:26 > 0:01:30This year, our chefs have been asked to commemorate the extraordinary
0:01:30 > 0:01:34bravery of troops during the D Day landings in Normandy 70 years ago.
0:01:36 > 0:01:39They've been tasked with creating dishes that honour
0:01:39 > 0:01:43the sacrifices made by the men and women of wartime Britain.
0:01:43 > 0:01:45- "Dig for victory." - And I've dug deep, sir.
0:01:45 > 0:01:48Hopefully, I'm going to be victorious.
0:01:48 > 0:01:52And have been inspired by those who fought for us on the front line.
0:01:52 > 0:01:58I'd previously been a locksmith and now it was with six-inch guns.
0:02:00 > 0:02:03Judging them this week is a former banquet winner -
0:02:03 > 0:02:06two-Michelin-starred Marcus Wareing.
0:02:06 > 0:02:10After yesterday, all three chefs need to raise their game.
0:02:10 > 0:02:12I want to see the story on the plate.
0:02:12 > 0:02:15I want it to be shouting all about great British produce,
0:02:15 > 0:02:17but also Normandy as well.
0:02:17 > 0:02:19Fish is something that needs to be really cooked to perfection.
0:02:19 > 0:02:23Fish course today, boys. I'm not going to think about the starter.
0:02:23 > 0:02:25I think it was a pretty bad day for us all.
0:02:25 > 0:02:26I agree with you.
0:02:26 > 0:02:30It's all about putting what happened on the starter course behind us
0:02:30 > 0:02:32and looking forward, it's all you can do.
0:02:32 > 0:02:35We're all capable of doing a really good fish dish.
0:02:35 > 0:02:39Today's the day to cook some banquet-worthy food.
0:02:39 > 0:02:40Yeah. Let's get it done.
0:02:44 > 0:02:49First up and in last place is former banquet champion Aktar Islam.
0:02:49 > 0:02:50Yesterday, his timing let him down,
0:02:50 > 0:02:54leading to a one-point deduction and a score of just four.
0:02:54 > 0:02:56Having previously won the fish course,
0:02:56 > 0:02:58he is determined to get back on track.
0:02:58 > 0:03:02It's not nice to be late and it's not nice to lose points, but I'm
0:03:02 > 0:03:06back here today and I'm here to, obviously, claw these points back.
0:03:09 > 0:03:10Where did the smile go?
0:03:10 > 0:03:12There you go, good to see you.
0:03:12 > 0:03:15- What's the name of the dish, then? - The dish is called Allied Forces.
0:03:15 > 0:03:18So what I've done, I've taken inspiration
0:03:18 > 0:03:20from a Southern American stew of seafood gumbo.
0:03:20 > 0:03:23I've used British coastal fish
0:03:23 > 0:03:25and then combine it with influences from the Empire.
0:03:25 > 0:03:28So, we've got mackerel fillets, which are going to be lightly cured,
0:03:28 > 0:03:31and then we've got oyster. I'm going to
0:03:31 > 0:03:34put them in a lightly spiced tempura batter.
0:03:34 > 0:03:36- I see we have a bag of okra here. - That's right.
0:03:36 > 0:03:38So, with the ingredients, I've tried to represent
0:03:38 > 0:03:41some of the nations that made up the Allied Forces.
0:03:41 > 0:03:45So, okra being a favourite of India, so that's where that's come in.
0:03:45 > 0:03:48And then that's all going to be finished off with a tomato,
0:03:48 > 0:03:51coriander fish broth.
0:03:51 > 0:03:55OK. Yesterday, you had a lot going on on the plate, food everywhere.
0:03:55 > 0:03:58- Is this going to be the same? - I hope not.
0:03:58 > 0:04:01I think the most important thing for you today, Aktar, is timing.
0:04:01 > 0:04:03Yep, that's correct. I don't want to lose any more points...
0:04:03 > 0:04:05- Sure.- ..because of being late.
0:04:05 > 0:04:07What happened with the starter course, that's yesterday.
0:04:07 > 0:04:09Today, it's a fresh course.
0:04:09 > 0:04:12- I'm going to give it my all. Thank you.- Good luck.
0:04:15 > 0:04:16Aktar's Allied Forces...
0:04:16 > 0:04:20You know, the box of ingredients just sings, "Yes, please!"
0:04:20 > 0:04:22But he's going first today. If Aktar
0:04:22 > 0:04:25starts rolling in five, ten, 15 minutes late,
0:04:25 > 0:04:28then we're going to have some big problems.
0:04:29 > 0:04:33Next up, in second place, is young newcomer Jason Hodnett.
0:04:33 > 0:04:35Coming from a family of military chefs,
0:04:35 > 0:04:39the brief is close to his heart, but his starter lacked substance,
0:04:39 > 0:04:41scoring him just five points.
0:04:41 > 0:04:44Today, he's gambling on unusual flavour combinations.
0:04:44 > 0:04:47My main risk for the fish course today, really, is getting it all
0:04:47 > 0:04:48to balance very well.
0:04:48 > 0:04:50I'm using lots of spices
0:04:50 > 0:04:52and, I think, these risks sometimes will pay off.
0:04:52 > 0:04:54Hopefully, this will.
0:04:59 > 0:05:02- Morning, Chef. - So, what's the name of your dish?
0:05:02 > 0:05:04It's called Curried Cod and Mysterious Coconut.
0:05:04 > 0:05:06OK, what's the story, then?
0:05:06 > 0:05:09It's about my girlfriend's grandmother, in the '40s,
0:05:09 > 0:05:12who had this mysterious thing delivered to the school
0:05:12 > 0:05:14- and they didn't know what a coconut was.- OK.
0:05:14 > 0:05:17And if you can imagine how it would be, to remember the first time
0:05:17 > 0:05:19you saw a lime, when you didn't know what it was, I think
0:05:19 > 0:05:22that little bit of nostalgia, that's what I'm trying to evoke
0:05:22 > 0:05:25- and show what surprises people had when they got these things.- OK.
0:05:25 > 0:05:27- What is the dish?- This lovely cod.
0:05:27 > 0:05:30I'm going to do a couple of different things with the cod,
0:05:30 > 0:05:32one is a fish finger - it's quite British.
0:05:32 > 0:05:35I'm going to make a fish broth and then all these different spices...
0:05:35 > 0:05:37I mean, I know this is a risky one for the spices.
0:05:37 > 0:05:41This is a box of ingredients that I would...see you cooking with.
0:05:41 > 0:05:43I'm curious. A couple of the items...
0:05:43 > 0:05:46Like garam masala is not something I would normally use in fish.
0:05:46 > 0:05:49I'd like to see how that works because it's quite a strong flavour.
0:05:49 > 0:05:51Mm.
0:05:55 > 0:05:57The box of ingredients, it's almost sort of pushing
0:05:57 > 0:05:59the boundaries in here.
0:05:59 > 0:06:03Lime caviar, curry spices, pineapple...
0:06:03 > 0:06:04What concerns me is how
0:06:04 > 0:06:07they can fit with a fish like cod.
0:06:08 > 0:06:11Last up is Michelin-starred Mark Poynton,
0:06:11 > 0:06:14who trained under Great British Menu veteran Daniel Clifford.
0:06:14 > 0:06:16His soldiers' packed lunch starter saw him
0:06:16 > 0:06:19score a six to head the field by one point.
0:06:19 > 0:06:21He's confident of staying on top.
0:06:21 > 0:06:23I'm in the lead, I want to stay in the lead.
0:06:23 > 0:06:25I'm just going to concentrate on my dish
0:06:25 > 0:06:27and hopefully win Marcus over with it.
0:06:30 > 0:06:34- Well, what's this dish called? - It's called At The Harbour.- OK.
0:06:34 > 0:06:36What's the story behind it, what's your thoughts?
0:06:36 > 0:06:38- It's the continuation from the starter.- Yeah.
0:06:38 > 0:06:40You know, the journey carries on.
0:06:40 > 0:06:42The soldiers have just got to the harbour.
0:06:42 > 0:06:45So what better way of celebrating that than a great British
0:06:45 > 0:06:47- coastal fish.- Right.
0:06:47 > 0:06:49I've got these lovely langoustines, Scottish. Beautiful and sweet.
0:06:49 > 0:06:53- I've a nice simply roasted plaice. - What are you going to do with this?
0:06:53 > 0:06:56So, I'm going to cook this on parchment paper on top
0:06:56 > 0:06:58- of the stove to get a bit of heat into it.- Whole?
0:06:58 > 0:07:00- No, I'm going to fillet it.- OK.
0:07:00 > 0:07:03And I'm going to pickle the cucumber and serve the fennel raw.
0:07:03 > 0:07:05And, to finish, it's got a nice seaweed butter sauce.
0:07:05 > 0:07:08It's a really simple dish, but it's all about great produce
0:07:08 > 0:07:11- and simple things cooked well is quite often the best.- Always.
0:07:11 > 0:07:14You're all incredibly close.
0:07:14 > 0:07:16We really need now to raise the bar.
0:07:16 > 0:07:19This is the fish course and I am really,
0:07:19 > 0:07:21really looking forward to this, OK?
0:07:21 > 0:07:23- Good luck, guys.- Thank you, Marcus.
0:07:26 > 0:07:28Mark's dish, At The Harbour -
0:07:28 > 0:07:31simplicity is sometimes the hardest thing to get right.
0:07:31 > 0:07:34I think we're going to see a lot of last-minute cookery.
0:07:34 > 0:07:36So his timing today has got to be crucial.
0:07:40 > 0:07:44With a low score for his starter, there's only one talking point -
0:07:44 > 0:07:47Aktar's poor punctuality.
0:07:47 > 0:07:50I'm just hoping Aktar is on time so it doesn't mess up my fish
0:07:50 > 0:07:53cooking times, cos, you know, plaice and langoustines are very delicate.
0:07:53 > 0:07:55- I appreciate that. - I can easily overcook them.
0:07:55 > 0:07:59I hope he does me a favour and gets his timings wrong.
0:07:59 > 0:08:01- The will is there. - You're going to be on time?
0:08:01 > 0:08:02I'm going to be on time, yeah.
0:08:02 > 0:08:04I'll believe that when I see it, big boy.
0:08:09 > 0:08:12Daniel Clifford's protege Mark's dish, At The Harbour,
0:08:12 > 0:08:14features delicate langoustine and plaice,
0:08:14 > 0:08:19which will need cooking just before plating up.
0:08:19 > 0:08:22He has plenty to do, preparing his beurre blanc fish sauce
0:08:22 > 0:08:25and garnishes of cucumber and fennel.
0:08:25 > 0:08:26Hi, Marcus.
0:08:27 > 0:08:30- Getting on with the salad? - Yeah, the raw fennel salad.
0:08:30 > 0:08:31Fennel is a big flavour,
0:08:31 > 0:08:35and that balance has to be absolutely spot on for it to work with the fish.
0:08:35 > 0:08:39Because it is quite a simple dish, everything has to be
0:08:39 > 0:08:42absolutely perfect - the cooking of the plaice, the langoustines.
0:08:42 > 0:08:44And if I bring all that to the pass,
0:08:44 > 0:08:47- I think you'll be a very happy man. - This is a massive occasion.
0:08:47 > 0:08:49- Of course.- It's got to be something really, really good.
0:08:49 > 0:08:51- You said my starter could be a nine. - Yes.
0:08:51 > 0:08:52And I thought that was my weakest dish.
0:08:52 > 0:08:56- OK.- So if that could be a nine... - Go on, say it.
0:08:56 > 0:08:57This is going to be a ten.
0:08:57 > 0:09:00If I get this dish right, then you will be very happy.
0:09:00 > 0:09:03- Great stuff, looking forward to it. - Cheers, Marcus.
0:09:03 > 0:09:06Is this dish good enough for the occasion?
0:09:06 > 0:09:08Is it going to get him the right marks?
0:09:08 > 0:09:12As simple as it is, it is still a very hard thing to achieve.
0:09:12 > 0:09:15Desperate to close Mark's one-point lead,
0:09:15 > 0:09:17newcomer Jason is taking a risk with
0:09:17 > 0:09:21the flavours in his Curried Cod and Mysterious Coconut dish.
0:09:21 > 0:09:25He is using Indian spices to create a garam masala,
0:09:25 > 0:09:28cumin, cinnamon and curry powder marinade for his cod loin -
0:09:28 > 0:09:33an unusual combination that has caught the eye of spice king Aktar.
0:09:33 > 0:09:36I'm quite interested to see how you incorporate
0:09:36 > 0:09:38garam masala into your fish
0:09:38 > 0:09:41because it's not something that we would traditionally use with fish.
0:09:41 > 0:09:44You are the expert in this, not me, so let's take a risk.
0:09:44 > 0:09:47Do you think that's a brave decision?
0:09:47 > 0:09:49Brave or stupid, we'll soon see.
0:09:49 > 0:09:50Good luck(!)
0:09:52 > 0:09:56I was extremely surprised to find Jason using garam masala on his cod
0:09:56 > 0:09:59because it is quite strong of a flavoured spice.
0:09:59 > 0:10:01Sometimes it pays off to be bold,
0:10:01 > 0:10:05but you're messing with fish here, so you've got to be delicate.
0:10:06 > 0:10:08Having previously won the competition,
0:10:08 > 0:10:11Aktar should know what he's talking about.
0:10:11 > 0:10:14Wasn't it your fish course that got you to the banquet, Aktar?
0:10:14 > 0:10:17- That's correct.- Do you think that puts on extra pressure now,
0:10:17 > 0:10:20knowing that you've been there, you've done it with this course?
0:10:20 > 0:10:23Mate, the pressure's on full stop no matter whether I went there or not.
0:10:23 > 0:10:25It's just against the clock for you, eh?
0:10:28 > 0:10:30After his disastrous starter score,
0:10:30 > 0:10:34Aktar's aiming to redeem himself and impress Marcus with his
0:10:34 > 0:10:37Allied Forces dish, paying homage to the countries that helped win
0:10:37 > 0:10:39the Second World War.
0:10:39 > 0:10:42He's using British mackerel and American gumbo sauce
0:10:42 > 0:10:44and an Indian favourite - okra.
0:10:44 > 0:10:46The okra is an interesting ingredient.
0:10:46 > 0:10:48Do you think the veterans are going to be appreciative
0:10:48 > 0:10:50of this particular vegetable?
0:10:50 > 0:10:53Various recipes in the official Ministry of Defence cookbooks
0:10:53 > 0:10:55that were issued to chefs...
0:10:55 > 0:10:58I mean, I had the pleasure of going through one.
0:10:58 > 0:11:00I spoke to a veteran as well.
0:11:00 > 0:11:04- And, you know, there are recipes for okra in there.- Really?- Yeah.- Good.
0:11:09 > 0:11:11While researching this year's brief,
0:11:11 > 0:11:15Aktar discovered an official Army cookbook from the Second World War,
0:11:15 > 0:11:18which detailed recipes the Armed Forces would have used
0:11:18 > 0:11:22when stationed overseas and faced with unfamiliar ingredients.
0:11:22 > 0:11:25The manual issued by the War Office in 1945,
0:11:25 > 0:11:29and it's been given to chefs who were in the Armed Forces.
0:11:29 > 0:11:33The bit that really caught my eye was Section 7 here about India
0:11:33 > 0:11:34and Indian vegetables.
0:11:34 > 0:11:37It's amazing to think that, you know, the British Army,
0:11:37 > 0:11:40we actually had recipes for all these...what
0:11:40 > 0:11:43we regard as exotic vegetables today...back then.
0:11:45 > 0:11:49While abroad, many British troops ate exotic foods,
0:11:49 > 0:11:51and to find out first-hand what they made of them
0:11:51 > 0:11:54Aktar invited veteran John Field to his restaurant.
0:11:54 > 0:11:57Good afternoon, John. Absolute pleasure.
0:11:59 > 0:12:02John joined the Royal Marines in 1941 and his work with tank guns
0:12:02 > 0:12:06saw him serve in destinations all over the world.
0:12:06 > 0:12:10Your time in service led you to be posted in India.
0:12:10 > 0:12:14The great meal that I really remember was Christmas Day,
0:12:14 > 0:12:171945, when an Indian couple
0:12:17 > 0:12:20asked me and about 30 other fellows
0:12:20 > 0:12:24to come for a Christmas curry and rice celebratory meal.
0:12:24 > 0:12:26That's amazing, that is.
0:12:26 > 0:12:31I had a young fellow, and he taught me a few Indian dishes to cook.
0:12:31 > 0:12:34And I am still cooking them today. I cooked one this morning.
0:12:34 > 0:12:37- Did you?- Yeah.- What is it, what did you cook?- Masala omelette.
0:12:37 > 0:12:39That's amazing, that is.
0:12:39 > 0:12:40No, that's very good.
0:12:42 > 0:12:45Using his War Office cookbook, Aktar wanted to try out an okra recipe
0:12:45 > 0:12:47similar to what John
0:12:47 > 0:12:51and his fellow soldiers might have eaten during the War.
0:12:51 > 0:12:54One that stands out for me is what we call ladies' fingers,
0:12:54 > 0:12:56or bhindi or okra.
0:12:56 > 0:12:58Or vendai kai in Tamil.
0:12:58 > 0:13:01Or vendai kai in Tamil, you show-off.
0:13:01 > 0:13:04There you go, John, I'll let you go first.
0:13:05 > 0:13:07It's all right.
0:13:07 > 0:13:08This will work, actually.
0:13:08 > 0:13:11I just want to be able to say thank you to all those who sacrificed
0:13:11 > 0:13:15so much and just, you know, be their hero for one day.
0:13:15 > 0:13:17Thank you very much. Thank you.
0:13:19 > 0:13:22Along with his okra and American gumbo sauce,
0:13:22 > 0:13:26Aktar is also serving mackerel, first cured and then cooked.
0:13:26 > 0:13:28Tell me about what you've got here.
0:13:28 > 0:13:30So, the mackerel, just giving it a salt and sugar cure.
0:13:30 > 0:13:31Salt and sugar, OK.
0:13:31 > 0:13:35And I see behind you, you've got quite a bit going on.
0:13:35 > 0:13:39- But all in order? - Um, yeah, I hope so.
0:13:39 > 0:13:40It needs to be.
0:13:40 > 0:13:44- Don't let that time slip away, OK? - No.- Please.- Promise.- Good man.
0:13:48 > 0:13:51Former champion Aktar is not the only one under pressure,
0:13:51 > 0:13:54the heat is on for newcomer Jason.
0:13:54 > 0:13:59He's using bold spicing to tell the story of his wartime coconut.
0:13:59 > 0:14:01Having crumbed his codfish finger,
0:14:01 > 0:14:05Jason's moved on to another intense flavour - his lime caviar.
0:14:05 > 0:14:08Where does this sit in the dish, then?
0:14:08 > 0:14:09This is going inside the coconut.
0:14:09 > 0:14:12So there's a fish broth inside the coconut with these
0:14:12 > 0:14:13- floating around inside.- Yeah.
0:14:15 > 0:14:18Lime, big flavour, going into the coconut, with the broth.
0:14:18 > 0:14:20He needs to get that balance right.
0:14:20 > 0:14:23Otherwise, he's not going to get past Thursday.
0:14:28 > 0:14:31With plating up near, Mark's finishing his beurre blanc sauce.
0:14:31 > 0:14:34He's got big shoes to fill, having trained for seven years under
0:14:34 > 0:14:38twice Great British Menu winner, two-Michelin-starred
0:14:38 > 0:14:43Daniel Clifford, who's dropped by unexpectedly to check up on him.
0:14:45 > 0:14:48- Hi, Chef, how are you? - BLEEP,- what are you doing here?
0:14:48 > 0:14:50I've just come down to say hello.
0:14:50 > 0:14:54- Are you judging the fish?- No, no, just come down to say hello.
0:14:54 > 0:14:56When he put his arms around me and said,
0:14:56 > 0:15:01"Hello, Chef," I was like, "Oh, my God!" You know, he makes me nervous.
0:15:01 > 0:15:03That's going to be a seaweed butter sauce.
0:15:03 > 0:15:07- We need to add a tail at the end. - Who's the judge?
0:15:08 > 0:15:10- Marcus Wareing.- Really?
0:15:10 > 0:15:11Tough one. Hello, boss.
0:15:11 > 0:15:13- How's it going?- How are you?
0:15:13 > 0:15:15- I'm all right, Chef. - What'd you get for your starter?
0:15:15 > 0:15:19I started with a five - got one taken off for being late.
0:15:19 > 0:15:22- And how'd you get on? - Five, unfortunately.
0:15:22 > 0:15:25- It's not bad, five's a good start. - Talk to us about Marcus.
0:15:25 > 0:15:27It seems very level at the moment.
0:15:27 > 0:15:31Remember, I got a ten last year, so, uh, I'm expecting great things.
0:15:31 > 0:15:34- Well, I'll let you know. - Good luck, yeah?- Thanks a lot.
0:15:34 > 0:15:39- Aktar... Do you want the watch? - I could do with one, yeah.
0:15:39 > 0:15:42Take care, boys. Good luck. See you later.
0:15:42 > 0:15:44Bet you weren't expecting that, were you, Chef?
0:15:44 > 0:15:47It doesn't get any less nerve-racking, that's for sure.
0:15:49 > 0:15:53Former fish-course champ Aktar is plating up first, and determined not
0:15:53 > 0:15:56to be late with his dish honouring the efforts of the Allied Forces.
0:15:56 > 0:15:58The pressure's on as he shells his oysters,
0:15:58 > 0:16:02dips them in curry-leaf batter and deep-fries.
0:16:02 > 0:16:04Aktar, how are we doing for time?
0:16:04 > 0:16:06- I might surprise you, Chef.- Yeah?
0:16:06 > 0:16:09- Well, two minutes left, are you going to be there?- Yes, Chef.
0:16:09 > 0:16:14With Marcus keeping an eye on the clock, Aktar plates his okra,
0:16:14 > 0:16:18siphons his gumbo broth, places his mackerel
0:16:18 > 0:16:20and adds curry-battered oysters.
0:16:22 > 0:16:26With time nearly up, he adds crayfish rice balls and garnish.
0:16:29 > 0:16:31Wow, lovely.
0:16:31 > 0:16:34And on time. That must bring a smile.
0:16:34 > 0:16:36And is this dish going to bring victory for you?
0:16:36 > 0:16:37I hope so, Chef.
0:16:37 > 0:16:40- Good. Shall we go and try it, then? - Let's try it, Chef.
0:16:46 > 0:16:49In here, we've got... That's the tomato broth.
0:16:49 > 0:16:51Yeah.
0:16:51 > 0:16:54Is the spice in the broth what you were looking for?
0:16:54 > 0:16:57Yeah, bearing in mind the type of guest that will be at the banquet,
0:16:57 > 0:17:00- I've got to make sure it's one that everyone can enjoy.- Yeah.
0:17:00 > 0:17:04The broth, for me, I expect more flavour from Aktar.
0:17:07 > 0:17:08The curing of the mackerel...
0:17:08 > 0:17:11It does extract some of the moisture out from the fish.
0:17:11 > 0:17:14The mackerel is, you know, cooked perfect.
0:17:17 > 0:17:18I think the oyster...
0:17:18 > 0:17:22I lost all of that sort of crunchy texture as soon as that soup hit it.
0:17:23 > 0:17:26Are you happy with the texture of the okra?
0:17:26 > 0:17:30I am, because okra can become quite like glue.
0:17:31 > 0:17:33Do you think the okra adds anything?
0:17:33 > 0:17:35If that wasn't there, I wouldn't miss it.
0:17:35 > 0:17:37Do you think the veterans will understand the story you're
0:17:37 > 0:17:38telling with this dish?
0:17:38 > 0:17:42I'd hope so. The War Effort was an Allied effort.
0:17:43 > 0:17:44Give it a score.
0:17:44 > 0:17:48I would like to hope I'd get, you know, seven or eight for it.
0:17:49 > 0:17:52For me, I'm thinking this is a six or a seven.
0:17:52 > 0:17:54If I was Marcus, I'd probably say six.
0:17:54 > 0:17:57- If I was Aktar, I'd be looking for a seven or an eight.- OK.
0:18:02 > 0:18:04Chefs.
0:18:04 > 0:18:07- All right?- Yeah, I'm really happy with the way that dish was served.
0:18:07 > 0:18:08I made it to the pass on time.
0:18:08 > 0:18:11For me, there's not much more I could have done.
0:18:12 > 0:18:16Michelin-starred Mark is up next with his dish At The Harbour.
0:18:16 > 0:18:19He's cooking his plaice on greaseproof paper to prevent it
0:18:19 > 0:18:20sticking to the hot plate.
0:18:20 > 0:18:23With no room for error, it must be perfect.
0:18:23 > 0:18:27But with plating up fast approaching, he's burnt the paper.
0:18:29 > 0:18:34- Everything all right over there, mate?- My fish is stuck to the paper.
0:18:34 > 0:18:36Chef, anything I can do?
0:18:36 > 0:18:38Stay out of my way.
0:18:38 > 0:18:42Unable to remove the fish from the paper, Mark has no other option...
0:18:42 > 0:18:44Will you get me the fish, please?
0:18:44 > 0:18:45..but to start again.
0:18:49 > 0:18:51With time running out,
0:18:51 > 0:18:55the success of his dish all rests on his second attempt not burning.
0:19:08 > 0:19:11It's a race against the clock to get his dish plated up.
0:19:11 > 0:19:14He readies his shells and scatters pickled cucumber
0:19:14 > 0:19:17before positioning the problematic plaice.
0:19:19 > 0:19:23He tops it with langoustine, fennel and a seaweed butter sauce.
0:19:26 > 0:19:28Finally, he adds fennel cress as a garnish.
0:19:32 > 0:19:35- This must mean a lot to you, you're shaking.- Sweating.- You are shaking.
0:19:35 > 0:19:38Yeah, you know it. It's a tough one for me.
0:19:38 > 0:19:39That looked like hard work.
0:19:39 > 0:19:41- I want to serve you the best, Marcus.- OK.
0:19:41 > 0:19:45- Are you going to be flying the flag? - I think this is good enough.- Yeah?
0:19:45 > 0:19:48- Yeah.- Shall we go and taste? - Yeah.- Good, let's go.
0:19:52 > 0:19:55OK, that was a bit hair-raising there.
0:19:55 > 0:19:58Yeah, no, this is, for me, my best dish.
0:19:59 > 0:20:04- Very well presented, isn't it?- Yeah. - The dish itself is fantastic.
0:20:07 > 0:20:09With the cooking of the plaice itself,
0:20:09 > 0:20:11is that what you were looking for?
0:20:11 > 0:20:14- It plates up nicely.- Yeah. - Yeah, I don't think I'd change that.
0:20:14 > 0:20:17That's a perfectly cooked fish.
0:20:17 > 0:20:19- Yeah, it is.- It falls apart.
0:20:19 > 0:20:24- Langoustine.- I think langoustine is a beautiful, succulent, sweet...
0:20:24 > 0:20:27Cooked really well. He hasn't messed about with them.
0:20:27 > 0:20:29And it's got that fresh, crisp crunch from the fennel.
0:20:29 > 0:20:33- It really works with the langoustine.- The fennel?- Mm.
0:20:33 > 0:20:36The seaweed butter sauce, do you feel you put enough on the dish?
0:20:36 > 0:20:38I think so, because you don't want it to overpower,
0:20:38 > 0:20:41it's there as a complement.
0:20:41 > 0:20:44- Does it fill the harbour brief? - It's a fantastic plate of food.
0:20:44 > 0:20:47I mean, if that's what you get at the harbour,
0:20:47 > 0:20:49- I'd actually stay at the harbour. - I'd move in.
0:20:50 > 0:20:53All right, final question, give me a score.
0:20:53 > 0:20:58If you gave me that dish and I was judging you, God forbid,
0:20:58 > 0:21:01I'd give it a nine or a ten.
0:21:01 > 0:21:04- Really?- Yeah.
0:21:04 > 0:21:08I would say that's a seven.
0:21:08 > 0:21:09Eight.
0:21:09 > 0:21:11To me, it's a nine all day long.
0:21:16 > 0:21:18- Hi, chaps.- Well done, Chef. - Thank you.- How'd that go?
0:21:18 > 0:21:21I think he maybe cracked a smile at one point, but that might be...
0:21:21 > 0:21:23Now it's all about you, Jason.
0:21:23 > 0:21:26- It's all about you. - No pressure, then.
0:21:27 > 0:21:31Aiming to impress Marcus, Jason's using a host of exotic spices
0:21:31 > 0:21:36and unusual flavour combinations in his Curried Cod and Coconut dish.
0:21:36 > 0:21:42He fills his coconut with pineapple salsa and cubes of spiced cod,
0:21:42 > 0:21:45followed by his lime jelly caviar.
0:21:46 > 0:21:50Finally, he fills teapots with lemongrass broth
0:21:50 > 0:21:52and places his codfish finger on the side.
0:22:00 > 0:22:03That was... Yeah, hard course.
0:22:03 > 0:22:05- Everything's in there that you want? - Yeah, I think so.- Yeah?
0:22:05 > 0:22:08- Well, let's go and try it, then, shall we?- Let's do it.- Good luck.
0:22:08 > 0:22:09Thanks, Chef.
0:22:14 > 0:22:16- Tell me about this. - It's part of the story.
0:22:16 > 0:22:18It says on the back here, "A mystery gift from overseas - see
0:22:18 > 0:22:21"if you can work out what to do with it."
0:22:21 > 0:22:24Do you think that will come together, this story?
0:22:24 > 0:22:26Because you don't come with the dish, this does.
0:22:26 > 0:22:28It's an insight into a story.
0:22:30 > 0:22:35Do you feel that the lime caviar is needed in the dish?
0:22:35 > 0:22:37I think it lends acidity to the dish.
0:22:39 > 0:22:42That just tastes like a jelly. I don't think that's set enough.
0:22:42 > 0:22:46Let's talk about the cod and the spice that you've used.
0:22:46 > 0:22:50I think it's subtle enough, I don't think it's too intrusive.
0:22:51 > 0:22:54That particular spice isn't really doing anything for the fish.
0:22:54 > 0:22:57Traditionally, when you do something like this to fish, you'd only
0:22:57 > 0:22:59use turmeric and chilli.
0:23:00 > 0:23:04The crunchiness of the fish finger, is that what you were looking for?
0:23:04 > 0:23:06Yeah, I think so.
0:23:07 > 0:23:10The coating's nice, really crispy.
0:23:10 > 0:23:15The fish finger is lovely and it's cooked perfectly as well.
0:23:15 > 0:23:19OK, well, you've cooked it, we've tasted it, now I'd like to mark it.
0:23:19 > 0:23:21For me, six.
0:23:23 > 0:23:27- I'd say five, six maximum for that. - I'd say five.
0:23:29 > 0:23:30At a push.
0:23:34 > 0:23:38- How was that, pal?- I knew that would be hard, but that was really hard.
0:23:38 > 0:23:42I tell you what, when my fish stuck to that paper, I was wreck.
0:23:42 > 0:23:44I've not been that nervous in 18 years of cooking.
0:23:44 > 0:23:46I don't ever want to feel like that again.
0:23:46 > 0:23:49One thing I can assure you, this kitchen does that to you.
0:23:56 > 0:23:59I've had my wobble, I don't intend on having another one.
0:23:59 > 0:24:01I'm still happy with the food I produced.
0:24:03 > 0:24:07I'm happy on both fronts, completely different to yesterday.
0:24:07 > 0:24:10I'm all right where I am but I don't want to be dropping any points
0:24:10 > 0:24:11and going farther behind.
0:24:17 > 0:24:20- Hi, guys. How are you doing?- Good.
0:24:20 > 0:24:23Well, starter course was a bit of a disaster.
0:24:23 > 0:24:25Has the fish course been better?
0:24:25 > 0:24:27Aktar, I'm going to start with you.
0:24:27 > 0:24:31Your Allied Forces, with mackerel, crayfish and oysters.
0:24:31 > 0:24:34I thought the mackerel was cooked beautifully well.
0:24:34 > 0:24:37And of course, the okra, it's a very big flavour,
0:24:37 > 0:24:40but I thought you got that absolutely spot on today.
0:24:40 > 0:24:41I really enjoyed eating that.
0:24:41 > 0:24:42But...
0:24:45 > 0:24:47The tempura oyster, for me,
0:24:47 > 0:24:51is something that must be crisp all the way through, and I felt before
0:24:51 > 0:24:57the broth was put onto the dish the tempura had already gone soft.
0:24:57 > 0:25:01Tomato broth, I do think you needed a little bit more depth.
0:25:01 > 0:25:03I still think there's a lot of elements in your food
0:25:03 > 0:25:06and I think that's something you need to be aware of.
0:25:10 > 0:25:12Mark, At The Harbour,
0:25:12 > 0:25:16with plaice, langoustine, fennel.
0:25:16 > 0:25:19It looked beautiful in the shell. The plaice was fantastic.
0:25:20 > 0:25:22The langoustines, they're beautiful.
0:25:22 > 0:25:26- They were large, plump, beautifully cooked.- Thank you.
0:25:26 > 0:25:27But...
0:25:29 > 0:25:33It thought the sauce was so good, you want more of it.
0:25:34 > 0:25:38I do think you played it safe. You need to take some risks.
0:25:40 > 0:25:41Jason.
0:25:45 > 0:25:49For your Curried Cod and Mysterious Coconut, with cod fingers
0:25:49 > 0:25:51and lemongrass broth.
0:25:51 > 0:25:53I thought the cod finger was nice.
0:25:55 > 0:25:59And I thought the lime caviar did add a nice bit of acidity to the dish.
0:25:59 > 0:26:01But...
0:26:01 > 0:26:04When I saw the beautiful, big piece of cod,
0:26:04 > 0:26:06I actually thought I was going to see some cod in your dish.
0:26:06 > 0:26:12And I felt slightly let down by the small pieces in the coconut.
0:26:15 > 0:26:19The coconut was such a big feature for you, and the story...
0:26:20 > 0:26:23..but yet it was only a vessel to eat out of.
0:26:25 > 0:26:28The dish tasted nice, but it didn't excite me.
0:26:32 > 0:26:34So, for the scores.
0:26:34 > 0:26:37Aktar, for your Allied Forces...
0:26:41 > 0:26:44Aktar, I'm going to give you a seven.
0:26:44 > 0:26:48You made a massive effort to get it there on time, so I'm really pleased.
0:26:48 > 0:26:49- Well done.- Thanks, Chef.
0:26:51 > 0:26:55Mark, for your At The Harbour...
0:26:57 > 0:26:59The score I'm going to give you is an eight.
0:27:02 > 0:27:03Jason.
0:27:05 > 0:27:08For your Curried Cod and Mysterious Coconut...
0:27:11 > 0:27:14I'm going to give you a six for that.
0:27:14 > 0:27:17You are pushing it, but you've got to find the right balance.
0:27:19 > 0:27:22I will say this - much, much better cookery.
0:27:24 > 0:27:26Tomorrow, the big one, the main course.
0:27:26 > 0:27:29Have a good night's sleep, guys, and I'll see you first thing.
0:27:29 > 0:27:30ALL: Thanks, Chef.
0:27:32 > 0:27:33- Well done, chaps.- Yeah, good.
0:27:33 > 0:27:36- Happy?- Yeah. Yeah, yeah. He's a tough man to please, you know?
0:27:36 > 0:27:37Yeah.
0:27:37 > 0:27:40With two courses down, Mark has increased his lead to three points,
0:27:40 > 0:27:44leading Aktar and Jason trailing in joint second place.
0:27:44 > 0:27:46I'm really happy with an eight from Marcus.
0:27:46 > 0:27:48It puts me ahead, and that's where I want to be.
0:27:48 > 0:27:53Pleased I managed to turn it around today and get a respectable score.
0:27:53 > 0:27:55Really happy with that seven. The only way is up.
0:27:55 > 0:27:57Really looking forward to the main course.
0:27:57 > 0:28:00I wanted a better score than the six, but...
0:28:00 > 0:28:02Don't worry, boys, I'll get you.
0:28:02 > 0:28:04Me and Aktar being level, that's got to concern you,
0:28:04 > 0:28:06seeing as I was a point ahead.
0:28:06 > 0:28:09- Massive day tomorrow, though.- Yeah, the main course.- Let's do it.
0:28:09 > 0:28:11- To tomorrow.- Yep.
0:28:12 > 0:28:15Tomorrow, it's the main course, and Mark is determined to stay on top.
0:28:15 > 0:28:18I listened to Marcus, he thought I was playing it safe,
0:28:18 > 0:28:19so show him what I can do.
0:28:19 > 0:28:22But with Aktar hoping to take him down...
0:28:22 > 0:28:23So this is our little war, Aktar?
0:28:23 > 0:28:27Yes, it is, and I hope to be just as victorious.
0:28:27 > 0:28:30..will it be Jason who snatches victory?
0:28:30 > 0:28:32I think I need that more than you.