0:00:03 > 0:00:05This week on Great British Menu -
0:00:05 > 0:00:08three of the central regions' finest chefs...
0:00:08 > 0:00:11former champion Aktar Islam...
0:00:11 > 0:00:13- Beneath this, my legs are... - Yeah, I can see, I can see!
0:00:13 > 0:00:17- Daniel Clifford's protege Mark Poynton...- Anything I can do?
0:00:17 > 0:00:22- Stay out of my way.- And ambitious young gun Jason Hodnett...
0:00:22 > 0:00:24I'm classically trained, so I know I can cook it properly.
0:00:24 > 0:00:27..are fighting it out 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 > 0:00:36of the Second World War, the incredible St Paul's Cathedral.
0:00:36 > 0:00:40Yesterday's fish course saw Mark storm to a three-point lead...
0:00:40 > 0:00:43- This must mean a lot to you. You're shaking.- Sweating as well.
0:00:43 > 0:00:46- ..leaving Aktar and Jason in joint second place.- Don't worry, boys.
0:00:46 > 0:00:48I'll get you.
0:00:48 > 0:00:49Today's the main course
0:00:49 > 0:00:51and Mark's determined to maintain pole position.
0:00:51 > 0:00:53I listened to Marcus, you know.
0:00:53 > 0:00:55He thought I was playing it safe, so I'll show him what I can do.
0:00:55 > 0:00:58But with Aktar primed to take him down...
0:00:58 > 0:00:59So this is our little war, Aktar.
0:00:59 > 0:01:03Yes, it is, and I hope to be just as victorious.
0:01:03 > 0:01:05..will Jason sneak under the radar to snatch a victory?
0:01:05 > 0:01:07I think I need that more than you.
0:01:20 > 0:01:22This year, the chefs are commemorating 70 years
0:01:22 > 0:01:25since British troops secured the vital D-Day victory
0:01:25 > 0:01:28by creating dishes that pay tribute to the incredible
0:01:28 > 0:01:30bravery of wartime Britain.
0:01:30 > 0:01:33Looks like he's been parachuted in behind enemy lines!
0:01:34 > 0:01:38They've researched how war affected their own communities.
0:01:38 > 0:01:41With all the menfolk going off to the War, I was eight years old
0:01:41 > 0:01:43and I was on the tractor.
0:01:44 > 0:01:46Judging them is former dessert winner
0:01:46 > 0:01:50and two Michelin-starred heavyweight, Marcus Wareing.
0:01:51 > 0:01:53For me, they got off to a slow start.
0:01:53 > 0:01:55I want their main course to be the pinnacle.
0:01:55 > 0:01:57I'm expecting them now to start really revving it up.
0:01:57 > 0:02:00I want to see someone really pushing it,
0:02:00 > 0:02:02be really fighting for their position.
0:02:02 > 0:02:04I'm in the lead by three points, boys.
0:02:04 > 0:02:05What are you going to do to catch me up?
0:02:05 > 0:02:08So no-one is safe at this stage, are they, surely?
0:02:08 > 0:02:11Do you think your main course is three points better than mine?
0:02:11 > 0:02:13- Yeah. - You are confident - I admire that
0:02:13 > 0:02:15but we'll let the food do the talking.
0:02:17 > 0:02:20First up is Michelin-starred Mark Poynton.
0:02:20 > 0:02:23Despite coming out on top with his fish course yesterday,
0:02:23 > 0:02:25he was marked down for playing it safe.
0:02:25 > 0:02:28Today he is pushing himself out of his classically trained
0:02:28 > 0:02:30- comfort zone.- My main course - there's a few risks.
0:02:30 > 0:02:32I'm using a lot of different techniques,
0:02:32 > 0:02:34so there's a lot that could go wrong
0:02:34 > 0:02:36but I think if I get my timings right, it's going to be a winner.
0:02:40 > 0:02:43- Hello, Marcus.- Morning, Mark. How are you?
0:02:43 > 0:02:44Tell me the name of the dish.
0:02:44 > 0:02:46Operation Overlord.
0:02:46 > 0:02:47It's about the last dish they had
0:02:47 > 0:02:49- before they landed in Normandy.- OK. Yeah.
0:02:49 > 0:02:52They had a hotpot. So I'm going to do a beef and prune hotpot.
0:02:52 > 0:02:55Though we're going to use this unusual cut of beef here.
0:02:55 > 0:02:56It's called a Glasgow fillet,
0:02:56 > 0:02:59- a traditional mincing and stewing steak.- Oh, right. OK.
0:02:59 > 0:03:01So we're going to slow cook that in a water bath
0:03:01 > 0:03:03for an hour. 65 degrees. Still going to be pink.
0:03:03 > 0:03:05It's quite tough so you need it like that.
0:03:05 > 0:03:07And we're going to make a ragout as well.
0:03:07 > 0:03:09And then we've got potato, smoked bacon terrine -
0:03:09 > 0:03:12that's the hotpot element, so instead of having potatoes on top,
0:03:12 > 0:03:14it's going to be in a little terrine.
0:03:14 > 0:03:16Then we've got to make a potato cannelloni
0:03:16 > 0:03:18with a prune and tarragon puree inside.
0:03:18 > 0:03:19It's quite a humble dish.
0:03:19 > 0:03:21I mean, at the end the day, I suppose it is a hotpot.
0:03:21 > 0:03:23- Can you elevate this to a banquet dish?- Yeah.
0:03:23 > 0:03:26The style of cooking, the precision, the execution -
0:03:26 > 0:03:28it's more technical, there's more risks.
0:03:28 > 0:03:30- Is at a ten?- We'll have to wait and see, won't we?
0:03:35 > 0:03:38Mark's Operation Overlord. I'm already excited.
0:03:38 > 0:03:39He's telling me a story.
0:03:39 > 0:03:41He's almost sort of reading to me.
0:03:41 > 0:03:43Beef and carrots - we all know it's a winner
0:03:43 > 0:03:45but is it cutting edge enough?
0:03:47 > 0:03:51Next up - and in joint second place is previous champion Aktar Islam.
0:03:51 > 0:03:54He scored a seven for his fish course with Marcus expressing
0:03:54 > 0:03:57concern he was over-complicating his cooking.
0:03:57 > 0:04:00I'm confident with the main course. There's some big flavours in there.
0:04:00 > 0:04:03Yes, I've reined it back but I've still got lots to do.
0:04:03 > 0:04:06I mean, there's certain things - it's in the Aktar DNA!
0:04:08 > 0:04:10Well, Aktar. How you doing?
0:04:10 > 0:04:13- Very well, chef. How are you? - OK. What's the title?
0:04:13 > 0:04:16- Name of the dish is Dream Ration Box.- OK.
0:04:16 > 0:04:19- Where's the inspiration with this one?- It's a sharing plate.
0:04:19 > 0:04:21This one's all about the camaraderie,
0:04:21 > 0:04:24whether it be at home or out in the field.
0:04:24 > 0:04:27What better way to celebrate that bond than sharing a meal?
0:04:27 > 0:04:30And for me, one of the things I always miss is a nice roast dinner.
0:04:30 > 0:04:33Talk me through, because there is some beautiful ingredients here.
0:04:33 > 0:04:36There's a lovely bit of sirloin which I'm going to roast off
0:04:36 > 0:04:39- and slightly smoke in a barbecue. - OK.
0:04:39 > 0:04:42Got cheek which has been brined
0:04:42 > 0:04:45- and that's going to go into a cottage pie, essentially.- Lovely.
0:04:45 > 0:04:47- Did you take on board what I said yesterday?- Yeah.
0:04:47 > 0:04:51I've listened and I've removed the pressed ox cheek that was
0:04:51 > 0:04:53going to be part of one of the elements.
0:04:53 > 0:04:56As always in your box, a selection of spices
0:04:56 > 0:04:58and where is this going to be in the dish?
0:04:58 > 0:05:01- With the sweetbread, there will be quite a bold flavour.- Fantastic.
0:05:01 > 0:05:03Sounds amazing. Do you like the sound of that?
0:05:03 > 0:05:05Sounds like a lot of work again.
0:05:05 > 0:05:07I forgot - there's Yorkshire puds as well.
0:05:07 > 0:05:10But what I'm trying to do is a Yorkshire pudding
0:05:10 > 0:05:12that tastes like a naan bread!
0:05:13 > 0:05:18- Yorkshire naan bread!- Yeah.- Be edgy, but just be careful.- Yeah, yeah.
0:05:20 > 0:05:23Aktar's Dream Ration Box.
0:05:23 > 0:05:26Not too sure where the spices fit with the roast.
0:05:26 > 0:05:30I hope he's not going to have this disjointed dish, too many things.
0:05:30 > 0:05:33I hope it all comes together as one complete dish.
0:05:34 > 0:05:37Finally level on points with Aktar is determined newcomer
0:05:37 > 0:05:39Jason Hodnett
0:05:39 > 0:05:41With a main course inspired by his Army chef grandfather,
0:05:41 > 0:05:44he's hoping to improve on the six he scored yesterday.
0:05:44 > 0:05:47For the next course, I'd like to skip seven and go straight to eight.
0:05:47 > 0:05:50The main course for me is one of my strongest dishes.
0:05:50 > 0:05:52I know what the other two are capable of,
0:05:52 > 0:05:53so yeah, there's nerves there
0:05:53 > 0:05:57but this dish for me should be a winning banquet dish.
0:05:58 > 0:05:59- Morning, Jason.- Morning, chef.
0:05:59 > 0:06:01- How you doing?- Yeah, good, thanks.- Good.
0:06:01 > 0:06:03What's the name of your dish today?
0:06:03 > 0:06:06Er, today we're going for Mess Tin, Boiled Beef and Carrots.
0:06:06 > 0:06:10It's based very much around the mess tin and my grandad told me
0:06:10 > 0:06:12about how they used it in Singapore on the beaches.
0:06:12 > 0:06:14That's the sort of motivation, drive behind the dish.
0:06:14 > 0:06:16- Talk me through them.- Beautiful ox cheeks.
0:06:16 > 0:06:18They're going to be cooked down in a pressure cooker.
0:06:18 > 0:06:22- We're cooking them along with some beer.- OK.
0:06:22 > 0:06:24Beautiful tongue - we're cooking it with some red wine
0:06:24 > 0:06:27so that again, another pressure cooker.
0:06:27 > 0:06:30We're going to make a little horseradish cream cheese.
0:06:30 > 0:06:32- I've got a carrot cake to make so we're doing...- What?
0:06:32 > 0:06:34- A carrot cake, so...- Cake?
0:06:34 > 0:06:37Yeah, so... Potato cakes was a big staple of the war.
0:06:37 > 0:06:40- Yeah.- We're going to make the carrot cake and then that's
0:06:40 > 0:06:44going to become our breadcrumb for the potato cake itself, so some
0:06:44 > 0:06:46new modern twists in there to sort
0:06:46 > 0:06:48- of bring it up from just basic dishes.- OK.
0:06:48 > 0:06:52We have three beef dishes, you know, some serious marks to be done here.
0:06:52 > 0:06:55I would LOVE to give out a ten. So listen, guys.
0:06:55 > 0:06:58Have a great day, and I will look forward to tasting your food.
0:06:58 > 0:07:00Thanks, chef.
0:07:03 > 0:07:06Jason. Mess Tin, Boiled Beef and Carrots.
0:07:06 > 0:07:09Maybe he thinks the carrot cake works with braised beef
0:07:09 > 0:07:13and ox tongue, you know - this could be a marriage made in heaven.
0:07:13 > 0:07:15It could also be a disaster.
0:07:18 > 0:07:20With all three chefs serving beef,
0:07:20 > 0:07:23Aktar's bullish about his prime cut of sirloin.
0:07:25 > 0:07:28So with my dish, I'm trying to give the veterans a real treat.
0:07:30 > 0:07:32But you two, you've both gone for a humble dish,
0:07:32 > 0:07:34so do you think that's going to be a treat enough?
0:07:34 > 0:07:37I'm going to be honest with you, Aktar.
0:07:37 > 0:07:39For me, cooking's all about taking
0:07:39 > 0:07:41humble ingredients and make 'em best you can.
0:07:41 > 0:07:43It's easy to take prime cuts and serve 'em.
0:07:43 > 0:07:46You're taking an easy way.
0:07:46 > 0:07:49Well, one of the things about the War is that they were fighting
0:07:49 > 0:07:51so they could have a better life.
0:07:51 > 0:07:53So this is our little war, Aktar?
0:07:53 > 0:07:56Yes, it is and I hope to be just as victorious.
0:07:57 > 0:07:59- We'll see about that.- O-ho-ho!
0:07:59 > 0:08:03It doesn't need to be all bells and whistles and big pieces of sirloin.
0:08:03 > 0:08:05And that's what it was all about at the time.
0:08:05 > 0:08:07It was about doing what you could with what you had.
0:08:10 > 0:08:14In joint second place with Aktar is ambitious young gun Jason,
0:08:14 > 0:08:17who's taking a simple approach to cooking the ox tongue
0:08:17 > 0:08:20and cheek in his mess tin, boiled beef and carrot dish,
0:08:20 > 0:08:23inspired by his grandad's experience as an Army chef.
0:08:23 > 0:08:25This is made from how it would have been made.
0:08:25 > 0:08:29My grandparents wouldn't have been able to pop it in a water bath.
0:08:29 > 0:08:30But this dish is humble, super humble.
0:08:30 > 0:08:33Just get it in the pressure cooker and do it properly.
0:08:33 > 0:08:35My dad was a head chef, my grandad was a head chef,
0:08:35 > 0:08:37both in the officer's mess at the Army.
0:08:37 > 0:08:40So there's more poignancy in this for me than there is for most,
0:08:40 > 0:08:41I would imagine.
0:08:42 > 0:08:46Michelin-starred Mark Poynton may be in the lead but veteran Marcus has
0:08:46 > 0:08:50made it clear he needs to take risks if he wants the higher scores.
0:08:50 > 0:08:52Mark, you're doing a lot more than
0:08:52 > 0:08:53you have been doing for the fish course.
0:08:53 > 0:08:56Looks like you've got every piece of equipment that we could
0:08:56 > 0:08:59- have in this kitchen on your bench. - Yeah. I listen to Marcus.
0:08:59 > 0:09:01He thought I was playing it safe, so you know...
0:09:01 > 0:09:03Show him what I can do.
0:09:03 > 0:09:06Using more complicated cooking techniques
0:09:06 > 0:09:08that Jason, Mark's attempting to extract every
0:09:08 > 0:09:12bit of flavour from the ingredients in his dish, Operation Overlord.
0:09:13 > 0:09:16He's making potato ribbons for his terrine,
0:09:16 > 0:09:20giving carrots an aromatic make over with sugar and star anise
0:09:20 > 0:09:22and using an unusual cut of beef,
0:09:22 > 0:09:27a Glasgow fillet - which needs to be cooked slowly to tenderise it.
0:09:27 > 0:09:30He's also slow-cooking the trimmings for his ragout.
0:09:30 > 0:09:32Mark - you've got this Glasgow fillet - is that right?
0:09:32 > 0:09:34That's Glasgow fillet, yeah.
0:09:34 > 0:09:36Not something I've ever seen before.
0:09:36 > 0:09:39It's a traditional casserole and mincing piece of beef
0:09:39 > 0:09:41and I'm going to elevate it to a new level
0:09:41 > 0:09:46and show people it's not all about sirloin steaks and fillets.
0:09:46 > 0:09:49- Yeah!- You know, it's not about this fancy stuff.
0:09:52 > 0:09:55To discover more about forgotten cuts used in wartime Britain,
0:09:55 > 0:09:58Mark visited Gog Magog Hills butchers near Cambridge...
0:09:58 > 0:10:00Hi, Miles. Mark Poynton.
0:10:00 > 0:10:03..where he met Miles Nicholas, a butcher whose grandfather
0:10:03 > 0:10:06provided precious cuts of meat to restaurants during the War.
0:10:06 > 0:10:10A lot of the fancier cuts that today weren't used.
0:10:10 > 0:10:14- Was most of it minced?- A lot was minced, a lot of stewing beef.- Yeah.
0:10:14 > 0:10:17The Glasgow fillet was traditionally used for braising
0:10:17 > 0:10:20and it's high fat content meant that it was full of flavour.
0:10:20 > 0:10:22My idea is to use it like a fillet steak.
0:10:22 > 0:10:25But it comes off the stewing part of the animal.
0:10:25 > 0:10:27- Will it need more cooking?- It's going to need brining
0:10:27 > 0:10:29and then cooking for about an hour and a half.
0:10:29 > 0:10:30Just a lovely piece of meat there.
0:10:30 > 0:10:32You can see why people would have done it.
0:10:32 > 0:10:35- I mean, it looks like a steak. - Yeah, it looks really nice.
0:10:37 > 0:10:39Keen to find out what it took to rear cattle
0:10:39 > 0:10:42during the hardships of wartime, Mark visited Bill Clark,
0:10:42 > 0:10:46who helped out on his father's beef and arable farm from a young age.
0:10:46 > 0:10:49- Mark Poynton. Nice to meet you. - Nice to meet you, too.
0:10:49 > 0:10:53So tell me a bit about the War - what it was like.
0:10:53 > 0:10:57It was quite traumatic at times but with all the menfolk going
0:10:57 > 0:11:02off to the War, us children had to do quite a bit on the farm.
0:11:02 > 0:11:05I was eight years old and I was on the tractor,
0:11:05 > 0:11:07going up and down, ploughing and things like that.
0:11:11 > 0:11:14Had to help with the cattle and horses and carts, loading
0:11:14 > 0:11:18sheaves of corn at the harvest time and helping -
0:11:18 > 0:11:20all those sorts of jobs.
0:11:20 > 0:11:24One of the things that I well remember was coming up to D-Day.
0:11:24 > 0:11:27There was all these Army people are doing manoeuvres.
0:11:27 > 0:11:29My dad got very angry at times
0:11:29 > 0:11:32because they would crash through a hedge, let the cattle out.
0:11:32 > 0:11:33We didn't know, of course,
0:11:33 > 0:11:38what was going on and it was all preparation for D-Day.
0:11:38 > 0:11:40How did the rationing effect you during the War?
0:11:40 > 0:11:45It certainly did affect us and we grumbled a lot about it.
0:11:47 > 0:11:50Farmers were rationed the same as everybody else during the War
0:11:50 > 0:11:53and as food became ever scarcer, they had a lot to contend with.
0:11:56 > 0:12:00Mark, what I've got here is a magazine of the farmers
0:12:00 > 0:12:03of the war years and it's quite significant,
0:12:03 > 0:12:07because it's giving us the April ration cut and this was what
0:12:07 > 0:12:12was making us have to grow a lot more of our own, not just to
0:12:12 > 0:12:17feed us, but to try and keep our cattle going and feed them as well.
0:12:17 > 0:12:20It was so serious, there was talk of...
0:12:20 > 0:12:22we'd got to kill all our dogs, and things like that.
0:12:22 > 0:12:25- Cos you couldn't feed them?- Because we hadn't got the food for them.
0:12:25 > 0:12:28Trying to think what it was like for Bill living back then,
0:12:28 > 0:12:29not even being able to eat his own food
0:12:29 > 0:12:32and having to sell everything - it must have been crazy.
0:12:32 > 0:12:36I think my mother would be quite satisfied with your cooking.
0:12:36 > 0:12:37That's the highest praise.
0:12:37 > 0:12:39It's all about the veterans for me, you know.
0:12:39 > 0:12:41I want to thank them for the freedom
0:12:41 > 0:12:43that we've got now which they didn't have back then.
0:12:43 > 0:12:44So to get through to the final
0:12:44 > 0:12:46and get to feed the ex-servicemen which is,
0:12:46 > 0:12:50you know - there's no greater honour than doing that.
0:12:50 > 0:12:53Mark is working hard to elevate his technical hotpot to banquet
0:12:53 > 0:12:56standards and his traditional braising fillet has caught
0:12:56 > 0:12:58- Marcus's eye.- So why this?
0:12:58 > 0:13:00So I'm going to be taking that forgotten cut to another level
0:13:00 > 0:13:03- by pressure cooking it.- How long?
0:13:03 > 0:13:0625 minutes for a ragout and then we add it to this here.
0:13:06 > 0:13:08- Carrot, onion, shallot.- Right.
0:13:08 > 0:13:11Add tomato puree, add a load of really nice red wine.
0:13:11 > 0:13:13That's going to give you the richness of the dish,
0:13:13 > 0:13:15- which you'd have in a hotpot.- Yeah, yeah.
0:13:15 > 0:13:17Then you're going to have a lovely cut of meat as well.
0:13:17 > 0:13:18And the fillet being filleted?
0:13:18 > 0:13:21It's going to be the Glasgow fillet, looking like a fillet.
0:13:21 > 0:13:22The different methods that you're doing,
0:13:22 > 0:13:24you're the one making it complicated.
0:13:24 > 0:13:27I am making it complicated, yeah. I'm making a rod for my own back.
0:13:27 > 0:13:29Mark's explained about the Glasgow fillet.
0:13:29 > 0:13:32He's taking a very simple idea and making it very detailed
0:13:32 > 0:13:35and complicated through different methods of cookery.
0:13:35 > 0:13:39It could be a nice dish. The key is, is it a great dish?
0:13:40 > 0:13:43Jason's moved on to the unusual element of his
0:13:43 > 0:13:48mess tin of boiled beef and carrots main course. Carrot cake.
0:13:48 > 0:13:50- Hey, how you doing? - Yeah, not bad, chef, thanks.
0:13:50 > 0:13:52I have this vision of cake and gravy.
0:13:52 > 0:13:54OK, it's not going to be like cake and gravy.
0:13:54 > 0:13:57If you imagine that you would have a potato cake that had a really
0:13:57 > 0:14:00- nice, crispy crumb on the outside. - Yeah.- Slightly sweet.
0:14:00 > 0:14:04If you think how maple-cured bacon or dry-cured bacon has a sweet...
0:14:04 > 0:14:06Sweet element to it. I'm with you.
0:14:06 > 0:14:10I really hope that Jason's carrot cake is not going to be too sweet.
0:14:10 > 0:14:13I think the principle idea of the carrot cake can still work -
0:14:13 > 0:14:15NOT if the recipe's got too much sugar in it.
0:14:15 > 0:14:18- Is this carrot cake?- Oui, Chef. - For a savoury dish?
0:14:18 > 0:14:21You two not busy? Have you not got stuff to concentrate on, or is yours
0:14:21 > 0:14:23that easy, you can come over and have a chat?
0:14:23 > 0:14:25Cos, you know, you know what you're like for timing!
0:14:25 > 0:14:28- Beneath this, my legs are...- Yeah, I can see, I can see!
0:14:28 > 0:14:29I think it's a bit bizarre, you know.
0:14:29 > 0:14:33Carrot cake, he's got spices it - ginger and all that sort of stuff.
0:14:33 > 0:14:37And to put it with beef as a main course... That's... I'm dumbfounded.
0:14:41 > 0:14:44Battling with Jason in joint second place, Aktar's pulling out
0:14:44 > 0:14:49all the stops to impress Marcus with a prime cut of beef sirloin.
0:14:49 > 0:14:51- Plan to be on time?- I hope so.
0:14:51 > 0:14:55I've taken a little bit out of the everything but I am pushing myself.
0:14:55 > 0:14:58It is... You know, I've not come here for an easy ride.
0:14:58 > 0:15:02Having been criticised for over-complicating his dishes,
0:15:02 > 0:15:05Aktar has removed an element from his Dream Ration Box
0:15:05 > 0:15:08but it still includes ox cheek cottage pie, vegetables,
0:15:08 > 0:15:12beef sirloin, spiced Yorkshire puddings and sweetbreads,
0:15:12 > 0:15:13for his take on a Sunday roast.
0:15:15 > 0:15:18- How are you doing?- I'm all right, chef. I'm good, I'm good.
0:15:18 > 0:15:21- What are we doing?- Just finishing off the marinade for the sweetbread.
0:15:21 > 0:15:23- And this? - It's for my Yorkshire pudding.
0:15:23 > 0:15:25And I see you've got the see you've got the barbecue?
0:15:25 > 0:15:27What I've got there, I've got the sirloin,
0:15:27 > 0:15:32- that's going to be used just at the end to smoke it.- OK.
0:15:32 > 0:15:33So, what else is happening here?
0:15:33 > 0:15:36OK, that's going to be part of the vegetables,
0:15:36 > 0:15:39cabbage and onion sweated down with cumin and turmeric.
0:15:39 > 0:15:42And then that's going to be part of the filling for the cottage pie.
0:15:42 > 0:15:45So, going back to what we said yesterday about lots going on,
0:15:45 > 0:15:50- I still see lots going on. A hell of a lot going on.- Yes.
0:15:50 > 0:15:52What about time?
0:15:52 > 0:15:56I'm on time at the moment, but it's all about the last hurdle, isn't it?
0:15:56 > 0:15:58OK. I'll let you crack on.
0:15:58 > 0:16:00I'm worried about his dish on the basis
0:16:00 > 0:16:02that I still think there's a lot going on.
0:16:02 > 0:16:03You don't need to add another flavour
0:16:03 > 0:16:05and another dish and another dish.
0:16:05 > 0:16:07I know he's taken something away, but is it going to be enough?
0:16:09 > 0:16:13First to plate up is Mark, with his dish, Operation Overlord.
0:16:13 > 0:16:16His marinated Glasgow beef fillet has been in the water bath
0:16:16 > 0:16:18for an hour to tenderise.
0:16:18 > 0:16:21With time running out, he sears it, then leaves to rest.
0:16:22 > 0:16:24Happy with the way it's cooked, mate?
0:16:24 > 0:16:26It's absolutely perfect. I think it's a winner.
0:16:26 > 0:16:31He begins his plate with fried bacon and potato tureen...
0:16:31 > 0:16:34Adds aromatic carrots and potato cannelloni,
0:16:34 > 0:16:35filled with prune puree...
0:16:38 > 0:16:40..Then quenelles of beef ragout.
0:16:40 > 0:16:43And the crowning glory, his Glasgow fillet.
0:16:45 > 0:16:46Gently, gently.
0:16:49 > 0:16:54- You look relieved!- That was hard! - What do you think, guys?
0:16:54 > 0:16:57- Wonderful. Nice dish.- Let's go.
0:17:02 > 0:17:05Really interested in this cut, the Glasgow fillet.
0:17:05 > 0:17:07Cooked at 65 for one hour.
0:17:07 > 0:17:10Because it's that tough a cut of meat, it needs that.
0:17:10 > 0:17:13And now you've eaten it, is there anyway you're thinking,
0:17:13 > 0:17:15"Oh, I wish that was a little bit more tender, or...?"
0:17:15 > 0:17:18That's still got texture. But it's got the lovely beef flavour.
0:17:18 > 0:17:22And I wanted to show that, you know, even though it's a stewing steak,
0:17:22 > 0:17:25treated with the right respect, why can't it be served pink?
0:17:32 > 0:17:36- I think it's chewy.- Every time you chew into it, you do get flavour.
0:17:36 > 0:17:42- And that, for me, is not a negative. - Is that carrot?- It's carrot.
0:17:42 > 0:17:45It's carrot cooked with star anise, butter, sugar.
0:17:45 > 0:17:47A little bit of lemon juice right at the end.
0:17:47 > 0:17:50- Good carrot.- That's my hotpot potatoes.
0:17:50 > 0:17:53- Hotpot potato with the bacon.- Yeah.
0:17:53 > 0:17:55The ragout, quite a lot of processes to go into that.
0:17:55 > 0:17:58It's a lot of processes, but it's there to add richness to the dish
0:17:58 > 0:18:00and show how versatile that piece of meat is.
0:18:00 > 0:18:04- For me, it doesn't melt in the mouth.- It's got a bit too much bite.
0:18:04 > 0:18:07Potato cannelloni. Why the cannelloni, why have you done that?
0:18:07 > 0:18:10It's there to hold the puree.
0:18:11 > 0:18:15- Mmm. Nice and crunchy.- Do you think you've taken enough risks?
0:18:15 > 0:18:18I've done pretty much everything under the sun, cooking-wise, for me.
0:18:18 > 0:18:21- I don't think I could take any more risks.- OK.
0:18:24 > 0:18:27- Here he is. OK, Chef? - All right. I'm all right.
0:18:27 > 0:18:29We were just saying, at the banquet,
0:18:29 > 0:18:33would it be a bit too much bite for the older generation?
0:18:33 > 0:18:34I don't think so.
0:18:34 > 0:18:38- The only way to make it super tender is to braise it.- OK.
0:18:38 > 0:18:41And I wanted to show them a hotpot that's not been braised.
0:18:41 > 0:18:44Cos that's something they wouldn't have had before.
0:18:45 > 0:18:48- Next up is newcomer, Jason. - What is he doing?
0:18:48 > 0:18:51He's taking an unusual approach to his presentation.
0:18:51 > 0:18:54- What are you doing?- Erm, if you were in the army...- Right...
0:18:54 > 0:18:56You wouldn't have had a beautiful plate.
0:18:56 > 0:18:59- You're not telling me I'm eating off this?- Not off it.- OK.
0:18:59 > 0:19:01But you would have sat there and eaten out of a mess tin,
0:19:01 > 0:19:04off your lap or on the grass. This is the real deal.
0:19:04 > 0:19:07As long as there's no worms anywhere in it, which...
0:19:07 > 0:19:10Well, I'll leave you to trim your lawn!
0:19:11 > 0:19:15Yet to score highly, Jason's hoping his family-inspired mess tin
0:19:15 > 0:19:18with ox tongue and cheeks, carrots and potatoes, will impress.
0:19:18 > 0:19:22- All right, Jason? Five minutes to pass.- No, I'll be all right, mate.
0:19:22 > 0:19:24You're sweating a bit!
0:19:24 > 0:19:27He shapes his turf into rectangles to form a base for his dish.
0:19:27 > 0:19:30And instead of plates, uses mess tins.
0:19:31 > 0:19:36He adds his pressure-cooked ox cheek, dots carrot puree,
0:19:36 > 0:19:39and balances a nest of carrot crisps on top.
0:19:40 > 0:19:44Diced ox tongue is next, followed by roasted carrots.
0:19:44 > 0:19:47Finally, he adds the potato, bacon and carrot cake,
0:19:47 > 0:19:50covered in the controversial carrot cake crumb
0:19:50 > 0:19:53and tops it all off with horseradish cream cheese.
0:19:56 > 0:19:58- Oh!- Think I need that more than you!
0:19:58 > 0:20:00HE LAUGHS
0:20:00 > 0:20:01What is the beer?
0:20:01 > 0:20:03It's called Old Bill's Great British Brew.
0:20:03 > 0:20:06It's a similar beer to what they would have had at the time.
0:20:06 > 0:20:09Old Bill was a character from the war, so it all ties it together.
0:20:09 > 0:20:11OK, great. Well, let's go and try it, shall we?
0:20:17 > 0:20:21Did you say about the beer that it was something that you'd chosen?
0:20:21 > 0:20:22It's the sort of beer they would have had.
0:20:22 > 0:20:24It's a lighter beer, it's not a heavy beer.
0:20:24 > 0:20:26If that's how they used to drink beer during the war,
0:20:26 > 0:20:29I'm glad I never got to experience it, cos it's not very nice.
0:20:29 > 0:20:32- The tongue there.- Mmm-hmm.
0:20:34 > 0:20:35This is the tongue.
0:20:35 > 0:20:38- Yeah, diced tongue.- Bit bouncy.
0:20:38 > 0:20:41The sweetness of the carrot cake, is that what you're looking for?
0:20:41 > 0:20:44I think you do get a nice little bit of spice from it.
0:20:44 > 0:20:47I don't think it's overly intrusive.
0:20:47 > 0:20:49- I don't think it adds to the dish. - I don't know.
0:20:49 > 0:20:51It's not very interesting anyway.
0:20:51 > 0:20:53It's funny, actually, holding this.
0:20:53 > 0:20:55The whole noise of it.
0:20:55 > 0:20:59I just can picture everyone sitting there like this, can't you?
0:20:59 > 0:21:02I don't think this dish sits well on a beautiful, shiny copper pan.
0:21:02 > 0:21:04Cheek, very tender. Very tender.
0:21:04 > 0:21:06- Could do with a bit more... - Seasoning.
0:21:06 > 0:21:07Tell me about the cheek.
0:21:07 > 0:21:10Because if you don't get that timing right, you have a big problem,
0:21:10 > 0:21:12don't you, with this particular cut?
0:21:12 > 0:21:14- Yeah, you would do.- Yeah.
0:21:14 > 0:21:16I get the story he's trying to tell.
0:21:16 > 0:21:19You know, the mess tin and eating out in the field.
0:21:19 > 0:21:21- The food, does that tell you a story?- No.
0:21:21 > 0:21:25I think that, for me, tells an absolute story. It's a full picture.
0:21:25 > 0:21:28- Give me a mark? - I would give it an eight.- OK.
0:21:30 > 0:21:33That's the main course done. Hard course, really hard course.
0:21:33 > 0:21:37Generally, I think it was, you know, a good dish. I think I did OK.
0:21:37 > 0:21:42Last up is former winner, Aktar, and his luxury dream ration box.
0:21:42 > 0:21:44Despite simplifying his dish on Marcus's advice,
0:21:44 > 0:21:48he still has plenty of complex elements to bring together.
0:21:48 > 0:21:51- Chives, please. - Feeling confident with this, Aktar?
0:21:51 > 0:21:53I'm killing myself putting it together.
0:21:53 > 0:21:56I hope it matters, it counts. I want it to count.
0:21:56 > 0:21:58Aktar's got a surprise up his sleeve.
0:21:58 > 0:22:01Like Jason, he's gone all out with his presentation,
0:22:01 > 0:22:05serving his dish as a sharing platter in a giant dream ration box.
0:22:05 > 0:22:07That's a bit grand! Do you think it's going to beat me?
0:22:07 > 0:22:09I'd like to catch up with you!
0:22:11 > 0:22:13Aktar places lightly curried vegetables
0:22:13 > 0:22:15and puy lentils into pots...
0:22:18 > 0:22:21..Puts the finishing touches to his ox cheek cottage pies...
0:22:22 > 0:22:25..Plates up his sirloin steak and tandoori sweetbreads...
0:22:26 > 0:22:28..And serves spiced gravy
0:22:28 > 0:22:30and naan bread Yorkshire puddings on the side.
0:22:39 > 0:22:41Smells wonderful. Wow.
0:22:41 > 0:22:43I'm trying to imagine what you've taken away,
0:22:43 > 0:22:46cos I can't imagine there being any more elements to this!
0:22:46 > 0:22:50- Believe me, there was! - You bring that. And let's go.
0:22:54 > 0:22:57The cooking of the sirloin, do you think it's had enough resting?
0:22:57 > 0:22:59I think so, Chef.
0:22:59 > 0:23:03The juices are evenly distributed, I think that's fine.
0:23:05 > 0:23:07I imagine he wanted that sirloin to melt in your mouth.
0:23:07 > 0:23:10- Yeah, I agree.- And it doesn't.- No.
0:23:10 > 0:23:13- So this is the...? - Tandoori sweetbread.
0:23:13 > 0:23:15I like that. I like the tandoori. I like the way it's cooked.
0:23:15 > 0:23:18It's cooked perfectly.
0:23:18 > 0:23:20Yorkshire puddings, shall we try it?
0:23:22 > 0:23:24- I like it.- And me.
0:23:24 > 0:23:27And here we've got the cottage pie.
0:23:27 > 0:23:30The cottage pie from the ox cheek is beautiful.
0:23:30 > 0:23:32- Nice. Nice background spice in there.- Yeah.
0:23:32 > 0:23:35There's a little bit of spice running all the way through this dish.
0:23:35 > 0:23:37Do you think it represents the occasion?
0:23:37 > 0:23:40What I would say is, I'm sure there will be a lot of veterans
0:23:40 > 0:23:42out there who were posted in various parts of the world.
0:23:42 > 0:23:46A love of spice, it's something that we're known for worldwide.
0:23:46 > 0:23:49I really like that vegetable garden, that's really nice.
0:23:49 > 0:23:51- Dig in.- Take a spoon, put it on your plate.
0:23:51 > 0:23:53You think you've done enough?
0:23:53 > 0:23:55I've killed myself, putting the plate up.
0:23:55 > 0:23:57I need you to mark it for me.
0:23:57 > 0:23:59I'd give it a seven or an eight.
0:23:59 > 0:24:00OK, thank you.
0:24:04 > 0:24:07Right. I'm absolutely shattered.
0:24:10 > 0:24:13I'm hoping I go home today in second place, at least.
0:24:13 > 0:24:15- At least?- At least.
0:24:15 > 0:24:18- - Wow.- Hear that, Chef? At least.
0:24:24 > 0:24:28- Hi, guys.- Chef.- I'm going to start with you, Mark.
0:24:28 > 0:24:32For your Operation Overlord of beef and prune hotpot.
0:24:32 > 0:24:34Technique, very good, I must say.
0:24:34 > 0:24:39I thought the ragu was great, really good depth of flavour.
0:24:39 > 0:24:41I really liked the idea, I liked the story again.
0:24:41 > 0:24:43I've always liked your story, it's been great.
0:24:43 > 0:24:45Glasgow fillet of beef,
0:24:45 > 0:24:46risky.
0:24:46 > 0:24:50It goes back to that texture, but I like the fact you took the risk.
0:24:50 > 0:24:53- It really did have good flavour. - Thank you.
0:24:55 > 0:24:58My concerns...
0:24:58 > 0:25:03I'm not 100% sure, Mark, that the diners will understand the cut.
0:25:03 > 0:25:06The thing you mentioned during the eating was the texture
0:25:06 > 0:25:08and I got that and I get that.
0:25:08 > 0:25:12But from the visual point of view, it's got the lovely pinkness to it.
0:25:12 > 0:25:16Are they going to think, wow, this beef's going to melt in the mouth?
0:25:16 > 0:25:18Bit of reservation on that point.
0:25:18 > 0:25:20You need to maybe think of a way you can tell the story
0:25:20 > 0:25:22about that plate of food.
0:25:24 > 0:25:26I think you're still playing it safe.
0:25:26 > 0:25:29Maybe the risks were all taken in the preparation,
0:25:29 > 0:25:32but it was a very simple-looking dish.
0:25:33 > 0:25:35Is it good enough?
0:25:37 > 0:25:38OK, Jason.
0:25:40 > 0:25:43For your Mess Tin of boiled beef and carrots.
0:25:45 > 0:25:47Eating out of the mess tin was good fun.
0:25:47 > 0:25:50It almost feels real. You know, I feel like I'm there.
0:25:51 > 0:25:54The ox-cheek was excellent.
0:25:54 > 0:25:56I actually thought the tongue was excellent.
0:25:58 > 0:25:59And now the potato-carrot cake.
0:26:02 > 0:26:03I liked it.
0:26:05 > 0:26:08- I thought you pulled it off, well done.- Thanks, Chef.
0:26:08 > 0:26:09But...
0:26:12 > 0:26:16I thought the beer lacked a little bit of flavour.
0:26:16 > 0:26:20The carrot crisps were nice. Don't really think you needed them.
0:26:21 > 0:26:22Maybe some swede and carrots,
0:26:22 > 0:26:25something really rustic in there that these guys can say,
0:26:25 > 0:26:28"Yeah, I recognise that." Polish that dish off really well.
0:26:29 > 0:26:32Last, but by no means least, Aktar.
0:26:33 > 0:26:38You Dream Ration Box with sirloin, sweetbread and cottage pie.
0:26:38 > 0:26:41I liked the sharing elements, that's nice.
0:26:41 > 0:26:42I thought the sirloin was delicious.
0:26:44 > 0:26:48The vegetable garden at the front, you got the curry flavours right.
0:26:48 > 0:26:50You really did a good job with that.
0:26:50 > 0:26:51Couple of points.
0:26:51 > 0:26:53There's one more element you can take off that dish
0:26:53 > 0:26:55and I think it actually is the sweetbread.
0:26:55 > 0:26:57Don't think it needs it.
0:26:57 > 0:26:59The Yorkshire pudding?
0:26:59 > 0:27:01The pudding is there to sit and soak up gravy.
0:27:01 > 0:27:03That's why it's called a pudding.
0:27:03 > 0:27:07But if it's so dry, it will not absorb anything.
0:27:07 > 0:27:09OK.
0:27:09 > 0:27:10Mark.
0:27:12 > 0:27:14I'm going to give you an eight, Mark.
0:27:14 > 0:27:15Bit more risk.
0:27:15 > 0:27:16Yeah.
0:27:18 > 0:27:20Aktar.
0:27:20 > 0:27:22The mark I'm going to give you...
0:27:25 > 0:27:27..is an eight.
0:27:28 > 0:27:29Jason.
0:27:33 > 0:27:34I'm going to give you a nine.
0:27:36 > 0:27:40- Really, really enjoyed that dish.- Thank you.
0:27:40 > 0:27:44It's the risk-taking today that has put you all in the order.
0:27:44 > 0:27:48Any three of you guys can be going home tomorrow. Good night.
0:27:49 > 0:27:52With three courses down, Mark holds on to his lead,
0:27:52 > 0:27:56while Jason's impressive score sees him one point ahead of Aktar.
0:27:56 > 0:27:58Good day.
0:27:58 > 0:28:00Eight's a good, respectable score,
0:28:00 > 0:28:04but I didn't really want to be playing catch-up with Jason.
0:28:04 > 0:28:06Speechless.
0:28:06 > 0:28:08Still ahead by two points, which is a good place to be,
0:28:08 > 0:28:10but I can see the judges chamber in my sight.
0:28:10 > 0:28:12I'm absolutely blown away.
0:28:12 > 0:28:15Blown away. I'm so happy.
0:28:15 > 0:28:20Tomorrow, it's dessert and the chefs' last chance for glory.
0:28:20 > 0:28:23- Serious pressure on your end. - I thrive on pressure, mate.
0:28:23 > 0:28:25But with only two places in the judges chamber...
0:28:25 > 0:28:27Please, please, please.
0:28:27 > 0:28:29..who's valiant efforts will be rewarded?
0:28:29 > 0:28:31Wow, you did push yourself, did you?
0:28:31 > 0:28:33That really was blood, sweat, toil and tears, wasn't it?
0:28:33 > 0:28:34Yeah.