0:00:04 > 0:00:06It's been a fierce battle for three
0:00:06 > 0:00:10of the Central Region's top chefs as ambitious newcomer Jason Hodnett...
0:00:10 > 0:00:12I'm classically trained, so I know I can cook it properly.
0:00:13 > 0:00:16..and Daniel Clifford's protege, Mark Poynton...
0:00:16 > 0:00:19- BLEEP.- What you doing here? - I've just come down to say hello.
0:00:19 > 0:00:22..went up against former champion Aktar Islam...
0:00:22 > 0:00:24Chef, I'm here for a reason. And I'm here to win.
0:00:24 > 0:00:26..for the chance to cook at an honorary banquet
0:00:26 > 0:00:30marking 70 years since D-Day at London's majestic St Paul's,
0:00:30 > 0:00:32a landmark of hope during World War II.
0:00:34 > 0:00:37Yesterday was a fight to the finish for Jason and Aktar
0:00:37 > 0:00:39who struggled with his timings all week.
0:00:39 > 0:00:42- 1:30 left. You going to be all right?- 1:30?
0:00:42 > 0:00:43BLEEP.
0:00:44 > 0:00:46But it was Jason who, despite a valiant effort,
0:00:46 > 0:00:47fell at the final hurdle.
0:00:47 > 0:00:49That dessert broke my heart, I must say.
0:00:49 > 0:00:51Not half as much as it broke mine.
0:00:51 > 0:00:54Today, Mark and Aktar will go head-to-head.
0:00:54 > 0:00:56- This is our little war, Aktar. - Yes, it is, sir,
0:00:56 > 0:00:59and I hope to be just as victorious.
0:00:59 > 0:01:01Cooking their four courses again...
0:01:01 > 0:01:03This is it, I've got to make this one work.
0:01:03 > 0:01:06..for the judges who are expecting dishes worthy of war heroes.
0:01:06 > 0:01:10Somehow, this food has got to represent wartime triumph
0:01:10 > 0:01:13and be suitable for St Paul.
0:01:13 > 0:01:16To ensure the chefs capture the wartime spirit,
0:01:16 > 0:01:19there's a fourth judge, military historian Max Hastings,
0:01:19 > 0:01:22whose father reported from the front line in Normandy.
0:01:22 > 0:01:25But most of the time, the soldiers in Normandy,
0:01:25 > 0:01:27they battled the civilians at home.
0:01:27 > 0:01:30They gave the best food they could come up with for the soldiers.
0:01:31 > 0:01:32The food must be delicious...
0:01:32 > 0:01:36- I love this pudding.- Fantastic. - It just...- Absolutely wonderful.
0:01:36 > 0:01:39It does not look delicious, it does not look pretty...
0:01:39 > 0:01:41..as only one chef can go through to the finals.
0:01:41 > 0:01:43The winner is...
0:01:57 > 0:01:59Having made it to the banquet before
0:01:59 > 0:02:03Aktar is determined not to let Mark win a place in the final.
0:02:03 > 0:02:05As a returning champion, I have to make it to the judging day.
0:02:05 > 0:02:07You've seen the scores, haven't you?
0:02:07 > 0:02:09I have, mate, but scores mean nothing today.
0:02:09 > 0:02:12There's going to be one winner. And I'm hoping that's me.
0:02:13 > 0:02:14No chance.
0:02:16 > 0:02:18His third time in the competition,
0:02:18 > 0:02:21Aktar failed to get past the judges on his last attempt.
0:02:22 > 0:02:24I want to make it through to the banquet so I can say
0:02:24 > 0:02:25thank you to the veterans
0:02:25 > 0:02:28and I certainly don't want to go home because it is devastating.
0:02:30 > 0:02:32But Daniel Clifford's former right-hand man, Mark,
0:02:32 > 0:02:35wants to make it through on his first try,
0:02:35 > 0:02:37a feat not managed by his former boss.
0:02:37 > 0:02:41Daniel's Mr Consistency so I just want to emulate Daniel,
0:02:41 > 0:02:44go one better, and get to the banquet first time round.
0:02:46 > 0:02:49Judges Prue Leith, Matthew Fort and Oliver Peyton
0:02:49 > 0:02:52have high expectations for both chefs.
0:02:52 > 0:02:54It's quite difficult looking at these titles to have any
0:02:54 > 0:02:56idea of what we're going to get.
0:02:56 > 0:02:59Obviously, I remember Aktar from the time he got through
0:02:59 > 0:03:00to the final banquet.
0:03:00 > 0:03:02And the last time, he completely crashed and burned.
0:03:02 > 0:03:04It'll be interesting to see what he does today.
0:03:04 > 0:03:07Mark certainly knows his stuff and I rather like the look of his menu
0:03:07 > 0:03:10cos there's a sort of narrative running from first course to last.
0:03:10 > 0:03:13Let's just hope they rise to the occasion.
0:03:16 > 0:03:17What've we got in store today?
0:03:17 > 0:03:20The judges, they're very, very critical.
0:03:20 > 0:03:22They can't be worse than Marcus Wareing.
0:03:22 > 0:03:23Remember, there's four of them.
0:03:23 > 0:03:24So, like, four Marcus Wareings?
0:03:24 > 0:03:26Yeah. It's a tough day.
0:03:27 > 0:03:2930, 25, 27.
0:03:29 > 0:03:31It was a pretty competitive week.
0:03:31 > 0:03:33Well, I think Mark's amazing there, cos he's got three eights
0:03:33 > 0:03:36but he obviously messed up the starter and got a six.
0:03:36 > 0:03:39Not as much as Aktar messed up the starter.
0:03:39 > 0:03:40I mean, four.
0:03:40 > 0:03:41He must have dropped it.
0:03:41 > 0:03:42MATTHEW LAUGHS
0:03:46 > 0:03:48- Morning.- How are you all?
0:03:48 > 0:03:49Good.
0:03:49 > 0:03:50Mark, three eights
0:03:50 > 0:03:52What happened to the starter?
0:03:52 > 0:03:53Nerves. All about nerves.
0:03:53 > 0:03:55I brought it back though, I was consistent.
0:03:55 > 0:03:58Aktar, what's your excuse for your first course?
0:03:58 > 0:04:00It's not as bad as it looks.
0:04:00 > 0:04:03I was deducted a point for being late to the pass.
0:04:03 > 0:04:06You absolutely can't let us down.
0:04:06 > 0:04:09You are cooking to get to St Paul's.
0:04:09 > 0:04:10Does that make you nervous?
0:04:10 > 0:04:12More nervous about getting past you first.
0:04:12 > 0:04:13THEY LAUGH
0:04:13 > 0:04:15- Good luck, guys.- Good luck. - Thank you.
0:04:17 > 0:04:21With four courses each to deliver to the judges, timing is critical.
0:04:22 > 0:04:25Mark, you're first to the pass today, how are you feeling?
0:04:25 > 0:04:27- I've not been late yet.- Yet.
0:04:27 > 0:04:29I'm organised, and consistent.
0:04:29 > 0:04:31I'm feeling good.
0:04:31 > 0:04:32Mark's starter course -
0:04:32 > 0:04:33a soldier's Packed Lunch
0:04:33 > 0:04:35of sausage roll, malt loaf,
0:04:35 > 0:04:37chicken butter and beef tea,
0:04:37 > 0:04:40scored two points more than Aktar's in the week,
0:04:40 > 0:04:42who was penalised for being late to the pass.
0:04:42 > 0:04:44Shouldn't you start plating up your starter now, Aktar,
0:04:44 > 0:04:46seeing as you're about 35 minutes late?
0:04:46 > 0:04:48That's a bit of a over exaggeration, isn't it?
0:04:48 > 0:04:50Oh, sorry, just felt like that.
0:04:50 > 0:04:51- It was 14.- Oh, 14.
0:04:53 > 0:04:55Award-winning military historian Max Hastings
0:04:55 > 0:04:57is joining the judges
0:04:57 > 0:05:00to decide which of the chefs will go through.
0:05:00 > 0:05:02- Max, how wonderful to have you. - Hi, how lovely to see you.
0:05:02 > 0:05:04Welcome to the judges' chamber.
0:05:04 > 0:05:06- Oliver, Matthew.- Very good to see you.
0:05:06 > 0:05:08- You sit here.- This is very exciting.
0:05:08 > 0:05:10So, Max. Your father was actually there.
0:05:11 > 0:05:13My father had been war correspondent of a
0:05:13 > 0:05:16legendary magazine of those days called Picture Post.
0:05:16 > 0:05:19On D Plus One, the day after D-Day, he went to Normandy.
0:05:19 > 0:05:23That's Daddy looking at a German shell that had hit a tank.
0:05:23 > 0:05:25That's amazing.
0:05:25 > 0:05:27Well, I'm remembering Father telling me about how one day
0:05:27 > 0:05:30when the rations didn't get through, they cooked and ate a dog
0:05:30 > 0:05:32which he said wasn't actually a great success.
0:05:32 > 0:05:35We are faced by a slightly different problem today.
0:05:35 > 0:05:37Eight courses cooked by two of the finest chefs in the country.
0:05:39 > 0:05:41Mark's specially made lunchboxes
0:05:41 > 0:05:44reveal a map of the English Channel and Normandy coastline.
0:05:44 > 0:05:47Chef, you having a problem with your geography?
0:05:47 > 0:05:49Yeah, I'm an Englishman, not a Frenchman.
0:05:49 > 0:05:50We need to know where our coast is.
0:05:52 > 0:05:54You just concentrate on being on time, big boy.
0:05:54 > 0:05:57Mark begins his plating up,
0:05:57 > 0:06:02starting with pickled onion jam, spicy brown sauce and malt loaf.
0:06:02 > 0:06:06He fills flasks with beef tea,
0:06:06 > 0:06:08adds his sausage roll,
0:06:08 > 0:06:11and completes the dish with chicken butter and crispy chicken skin.
0:06:15 > 0:06:16- Happy with that?- Very happy.
0:06:27 > 0:06:29All right, we have the whole Channel
0:06:29 > 0:06:31and the Normandy beaches. How wonderful.
0:06:32 > 0:06:34- Goodness me.- I must say.
0:06:34 > 0:06:36Classy little picnic.
0:06:36 > 0:06:39Very humble ingredients in the starter - sausage roll...
0:06:40 > 0:06:42..bit of malt loaf.
0:06:42 > 0:06:45- Do you think the judges will feel that's enough for a banquet?- D-Day.
0:06:45 > 0:06:47It was all humble at the time, wasn't it? You know.
0:06:48 > 0:06:50I was quite excited about the sausage roll
0:06:50 > 0:06:52and it let me down on all levels.
0:06:52 > 0:06:53The malt sausage roll's fine.
0:06:53 > 0:06:56I think the pastry's good. The roll part of it...
0:06:56 > 0:06:58The meat part of it is a bit dense.
0:06:58 > 0:07:02I would have been terribly excited if I'd been given this in 1944.
0:07:02 > 0:07:05I'm not quite sure I'm so excited in 2014.
0:07:05 > 0:07:09It is a bit confusing, and frankly, who wants beef tea for a starter?
0:07:09 > 0:07:12Actually, I've just realised there's a significance to the date,
0:07:12 > 0:07:13Sunday 4th June, which is, as you say,
0:07:13 > 0:07:16- two days before D-Day itself. - Oh, yes.
0:07:16 > 0:07:19And this is what, you know, you'd have had before you left.
0:07:19 > 0:07:21I was old enough to remember beef tea.
0:07:21 > 0:07:24We got pretty fed up with it, even when I was a child after the war.
0:07:24 > 0:07:27So it's brought back unhappy memories for you.
0:07:27 > 0:07:31I just don't think this can possibly be a starter for a banquet.
0:07:31 > 0:07:34Presentation was wonderful. Unfortunately it sunk after that.
0:07:34 > 0:07:35THEY LAUGH
0:07:39 > 0:07:41Next up is Aktar with his
0:07:41 > 0:07:42Run Rabbit Run.
0:07:42 > 0:07:45This complex dish with rabbit cutlet,
0:07:45 > 0:07:46brawn, pie and parfait
0:07:46 > 0:07:48inspired by a wartime campaign
0:07:48 > 0:07:50to promote this off-ration meat,
0:07:50 > 0:07:52was late to the pass during the week.
0:07:56 > 0:07:58- How long you got left on the parfait, mate?- 50 seconds, chef.
0:07:58 > 0:08:01- Going straight into the chiller, yeah?- That's it, chef.
0:08:01 > 0:08:04- I hope it sets.- If it hasn't, then alarm bells.
0:08:04 > 0:08:08With plate-up fast approaching, Aktar places his rabbit parfait
0:08:08 > 0:08:11in the blast chiller to try and set it quickly.
0:08:11 > 0:08:15It's never been so close but I'm determined to make sure it happens.
0:08:15 > 0:08:18Aktar, you've got good form for being late.
0:08:18 > 0:08:20I'm going to disappoint you. I'm going to be on the pass on time.
0:08:24 > 0:08:26Aktar starts his plate with pickled veg
0:08:26 > 0:08:28and dots of beetroot yoghurt.
0:08:29 > 0:08:32Can you just grab that pie out of the oven, please?
0:08:32 > 0:08:36Next, he places his rabbit brawn, blowtorches his cutlets...
0:08:36 > 0:08:37Two minutes left, big boy.
0:08:37 > 0:08:39..and adds rabbit pie.
0:08:41 > 0:08:44Finally, he gets his rabbit parfait out of the blast chiller,
0:08:44 > 0:08:45but it hasn't set.
0:08:45 > 0:08:47Think it might be better piping it, mate.
0:08:47 > 0:08:49You know what, I'll leave it out. I'm going to go.
0:08:49 > 0:08:51- Best choice, mate. - All right, cheers.
0:08:51 > 0:08:54With the parfait not ready, and to avoid being late,
0:08:54 > 0:08:56Aktar is forced to serve his dish without it,
0:08:56 > 0:08:59finishing with a rabbit scene cloche.
0:09:03 > 0:09:05- BLEEP- was never going to happen, was it?
0:09:07 > 0:09:09It's a cloche!
0:09:09 > 0:09:12- Oh, my goodness.- This is the best cloche I've ever seen.
0:09:12 > 0:09:13It's amazing.
0:09:13 > 0:09:16'One rabbit has at least 12 young in a year.
0:09:16 > 0:09:18'45lbs of meat.
0:09:18 > 0:09:19'And it's all off the ration.'
0:09:19 > 0:09:21When I see that lovely title,
0:09:21 > 0:09:24Run Rabbit Run, I can never forget a story about Churchill.
0:09:24 > 0:09:26His private secretary wrote in his daily how
0:09:26 > 0:09:28when things were going really, really badly
0:09:28 > 0:09:31and one night everybody was utterly depressed and there at Chequers
0:09:31 > 0:09:35is Churchill just sitting, puffing his cigar and singing,
0:09:35 > 0:09:37# Run, rabbit, run, rabbit, run, run. #
0:09:37 > 0:09:39- THEY LAUGH - And Colville was so touched
0:09:39 > 0:09:42the Prime Minister still being able to laugh.
0:09:44 > 0:09:45SHE LAUGHS
0:09:47 > 0:09:51Think the judges will get the spicing on yours?
0:09:51 > 0:09:52Um, yeah. I've left the spicing very light.
0:09:52 > 0:09:54The curried pie is delicious.
0:09:54 > 0:09:56This isn't the way I remember rabbit in 1940-something.
0:09:56 > 0:09:59And it's absolutely wonderful.
0:09:59 > 0:10:01I'm not wholly convinced by the saddle,
0:10:01 > 0:10:03which I find has sort of a rather mushy texture.
0:10:03 > 0:10:06I can't believe that Marcus Wareing gave this a four.
0:10:06 > 0:10:08This is a very good dish. I like this a lot.
0:10:08 > 0:10:12- There's one of them which is actually missing.- No liver parfait.
0:10:12 > 0:10:14Can't help but be disappointed.
0:10:14 > 0:10:16But that parfait is one that's consistently perfect.
0:10:16 > 0:10:17It's got a lovely flavour.
0:10:17 > 0:10:20Maybe Aktar had to choose between being on time
0:10:20 > 0:10:23and making the liver parfait.
0:10:29 > 0:10:31Mark's fish course, At The Harbour, is next,
0:10:31 > 0:10:34with plaice, langoustine and fennel.
0:10:34 > 0:10:37It scored eight from Marcus who felt it was a little safe
0:10:37 > 0:10:39and wanted more seaweed butter sauce.
0:10:40 > 0:10:43- Aktar.- Yeah.- Marcus was right.
0:10:43 > 0:10:45This sauce is beautiful, mate.
0:10:45 > 0:10:46It is a lovely sauce. I agree with him.
0:10:46 > 0:10:49He said that it was so good, he wanted more of it.
0:10:52 > 0:10:55To serve, Mark fries off his langoustine.
0:10:55 > 0:10:59Then starts his plate with pickled cucumber,
0:10:59 > 0:11:01followed by plaice,
0:11:01 > 0:11:03adds langoustine,
0:11:03 > 0:11:04fennel,
0:11:04 > 0:11:07and finally, a liberal helping of the seaweed butter sauce.
0:11:09 > 0:11:10Anything I can grab for you, chef?
0:11:10 > 0:11:13Just need to get the fennel cress on, mate, and I'm ready to go.
0:11:19 > 0:11:21- It was hard work, that one. - Back into it.- All right, bruv.
0:11:25 > 0:11:28- Hm.- Mm-mm-mm.
0:11:28 > 0:11:30I like the look of this.
0:11:31 > 0:11:33Oh, that's good, that.
0:11:33 > 0:11:38Sweetness of the langoustine, crunchiness of the fennel on top,
0:11:38 > 0:11:40and the seaweed butter...
0:11:40 > 0:11:43Do you think the judges are going to appreciate the flavour combination
0:11:43 > 0:11:45there? The fish, fennel...
0:11:45 > 0:11:48I mean, it's quintessentially British food, you know.
0:11:48 > 0:11:51Then you've got the lovely seaweed butter sauce, you know?
0:11:51 > 0:11:55This is why, frankly, I'm really pleased that we pulled it off.
0:11:55 > 0:11:56You mean this is what we were fighting for?
0:11:56 > 0:11:57Yes, exactly.
0:11:57 > 0:11:58THEY LAUGH
0:11:58 > 0:12:02I'm trying to see the relevance of it for the occasion.
0:12:02 > 0:12:03There is a narrative, you know.
0:12:03 > 0:12:06You've had the food that you have on your way to going to D-Day,
0:12:06 > 0:12:08and now you have the food from the seafront.
0:12:08 > 0:12:10I mean, it's a generous interpretation,
0:12:10 > 0:12:11but I think it's justifiable
0:12:11 > 0:12:13when the food is as good as this.
0:12:13 > 0:12:14For me, it's a winner.
0:12:14 > 0:12:16I think that's my strongest dish, Aktar.
0:12:16 > 0:12:19I really enjoyed eating it and I think it is a strong dish
0:12:19 > 0:12:21and it is one that when I saw it, I was quite worried.
0:12:21 > 0:12:23I mean, I just can't fault it.
0:12:23 > 0:12:25I think it is a perfect restaurant dish.
0:12:25 > 0:12:28I would bet my socks that all those D-Day veterans
0:12:28 > 0:12:29I've met over the years,
0:12:29 > 0:12:32I think they would be absolutely thrilled to get this for dinner.
0:12:37 > 0:12:39So are you feeling more confident you're not going to
0:12:39 > 0:12:42miss any ingredients and be on time?
0:12:42 > 0:12:44It's all hopefully coming together.
0:12:45 > 0:12:49Aktar's fish course, Allied Forces, with British mackerel and oysters,
0:12:49 > 0:12:52American gumbo sauce, and Indian favourite okra
0:12:52 > 0:12:55is a nod to the international war effort as well as
0:12:55 > 0:12:56his own heritage.
0:12:58 > 0:13:01Do you think they'll like the flavour combinations,
0:13:01 > 0:13:02and the components?
0:13:02 > 0:13:04Yeah, because I was trying to be honest to the dish
0:13:04 > 0:13:07that I took inspiration from. It's a gumbo.
0:13:07 > 0:13:10And then flavours from the British Empire at the time,
0:13:10 > 0:13:12I think they'll get it.
0:13:12 > 0:13:16Despite being on time earlier in the week, Aktar's already running late.
0:13:16 > 0:13:18He starts his plate with okra and potato
0:13:18 > 0:13:21but he's not yet made the batter for his oyster,
0:13:21 > 0:13:22so Mark steps in to lend a hand.
0:13:22 > 0:13:23Happy with that, Aktar?
0:13:23 > 0:13:26- Do you want it a bit thicker or...? - Little thinner, I think.
0:13:26 > 0:13:29Due at the pass, and with Mark taking care of his oysters,
0:13:29 > 0:13:31Aktar places his mackerel fillet,
0:13:31 > 0:13:33followed by his rice balls and crayfish.
0:13:33 > 0:13:35Yeah, cool.
0:13:35 > 0:13:36Is Aktar keeping us waiting?
0:13:36 > 0:13:39Well, D-Day was delayed by 24 hours.
0:13:39 > 0:13:40THEY LAUGH
0:13:40 > 0:13:44As Aktar's plates finally reach the pass, he adds his oysters...
0:13:44 > 0:13:45Seven, seven minutes late, Aktar.
0:13:45 > 0:13:47..and the gumbo sauce.
0:13:49 > 0:13:51- It's done.- It's done, mate. Better late than never.
0:13:58 > 0:14:02We've got a communication on his Majesty's service.
0:14:02 > 0:14:03Ministry Of Banquets.
0:14:03 > 0:14:06'Allied Forces, the British Empire and the USA formed an
0:14:06 > 0:14:09'effective alliance which altered the course of the future.
0:14:09 > 0:14:10'This dish is a melting pot
0:14:10 > 0:14:11'of ingredients.'
0:14:11 > 0:14:12Gumbo.
0:14:12 > 0:14:14- Hard work, eh?- Yeah, yeah, yeah.
0:14:14 > 0:14:16One day I'll learn to make life easier for myself.
0:14:16 > 0:14:17HE LAUGHS
0:14:17 > 0:14:19I'm a little disappointed with it.
0:14:19 > 0:14:23- I think it sounds intriguing and it looks good, but...- Yeah.
0:14:23 > 0:14:25..it doesn't smell very nice.
0:14:25 > 0:14:27I think it's a bit of a shame,
0:14:27 > 0:14:28cos there's too much happening
0:14:28 > 0:14:30but none of it has got a centrepiece to it.
0:14:30 > 0:14:34I don't mind waiting for a dish if the result's justified,
0:14:34 > 0:14:36but I do mind waiting for a dish
0:14:36 > 0:14:38when, actually, I think I could be doing something better.
0:14:38 > 0:14:40The mackerel will work better
0:14:40 > 0:14:43if they'd just been there on their own without any allies.
0:14:43 > 0:14:44THEY LAUGH
0:14:50 > 0:14:52Think you got the edge, then?
0:14:52 > 0:14:55Chef, I'm here for a reason. And I'm here to win.
0:14:55 > 0:14:58- No disrespect, I'm going to do my best.- Fair enough.
0:14:58 > 0:15:00Got to be on time first, don't you?
0:15:00 > 0:15:02At the halfway point, while the chefs are busy
0:15:02 > 0:15:03with their main courses,
0:15:03 > 0:15:06the judges are considering their scores.
0:15:07 > 0:15:09So, Prue, how have you scored today?
0:15:09 > 0:15:11I got so excited that I gave someone a ten...
0:15:11 > 0:15:13HE GASPS ..and so disappointed
0:15:13 > 0:15:14that I gave someone a four.
0:15:14 > 0:15:18I thought for one glorious moment that Aktar
0:15:18 > 0:15:20really learned his lesson.
0:15:20 > 0:15:23And somehow, his next course, it was late.
0:15:23 > 0:15:24Talk about this roller coaster ride.
0:15:24 > 0:15:27You know, one's had some terrific thrills,
0:15:27 > 0:15:28but also, yeah, the disappointment.
0:15:28 > 0:15:30Mark's cooking is exquisite.
0:15:30 > 0:15:32That fish dish was absolutely outstanding, no doubt about that.
0:15:32 > 0:15:35I always find that Aktar has always had one knockout dish
0:15:35 > 0:15:37and I hope that's yet to come.
0:15:37 > 0:15:38But so could Mark.
0:15:38 > 0:15:41I mean, that guy cooks so classically,
0:15:41 > 0:15:43I have huge hopes for the main course.
0:15:47 > 0:15:50Aktar's up first with his Dream Ration Box,
0:15:50 > 0:15:52of beef sirloin, spiced cottage pie
0:15:52 > 0:15:54and naan Yorkshire pudding -
0:15:54 > 0:15:57his take on a soldier's dream Sunday roast.
0:15:57 > 0:15:58Marcus gave it an eight,
0:15:58 > 0:16:00but warned Aktar about trying to do too much.
0:16:03 > 0:16:06Main course still, Aktar. You made any changes?
0:16:06 > 0:16:09I've taken into account what Marcus told me
0:16:09 > 0:16:11and what I've removed is the...
0:16:11 > 0:16:12the sweet bread.
0:16:12 > 0:16:14So I'm hoping that will pay off for me.
0:16:15 > 0:16:19With a more focused dish, Aktar hopes to win over the judges,
0:16:19 > 0:16:20including Max Hastings.
0:16:20 > 0:16:22- Good afternoon, guys.- Hello, Max.
0:16:22 > 0:16:24I must say, you really gave us a masterclass this morning
0:16:24 > 0:16:26it's been so exciting.
0:16:26 > 0:16:28Your father was at the beach on D-Day, was he?
0:16:28 > 0:16:30He wasn't really there on D-Day, he arrived on D Plus One
0:16:30 > 0:16:32but he went through the Normandy campaign.
0:16:32 > 0:16:34In fact, I've got a picture of him here in Normandy
0:16:34 > 0:16:37with a bottle of wine in his hand, the way he liked it best.
0:16:37 > 0:16:40But most of the time, the soldiers in Normandy,
0:16:40 > 0:16:42they battled the civilians at home.
0:16:42 > 0:16:44They gave the best food they could come up with
0:16:44 > 0:16:45for the soldiers.
0:16:45 > 0:16:48Hopefully we're going to create something really special
0:16:48 > 0:16:50for the veterans at the D-Day banquet.
0:16:50 > 0:16:52You've had us on the edge of our seats today.
0:16:52 > 0:16:54There's been at least one score of ten.
0:16:54 > 0:16:56So, well, congratulations on this morning, and
0:16:56 > 0:16:59the very best of luck this afternoon.
0:16:59 > 0:17:00- Thank you.- Cheerio.- Goodbye.
0:17:03 > 0:17:05So, Aktar, one of us has got a ten.
0:17:05 > 0:17:08- Which course do you think that is? - If I nailed it,
0:17:08 > 0:17:09my fish.
0:17:09 > 0:17:11It was a good dish.
0:17:12 > 0:17:13Aktar removes his sirloin
0:17:13 > 0:17:15from the smoker to allow it to rest,
0:17:15 > 0:17:17hoping not to be late again,
0:17:17 > 0:17:18he starts by assembling
0:17:18 > 0:17:19his cottage pie,
0:17:19 > 0:17:23piping mashed potato onto spiced ox cheek.
0:17:23 > 0:17:26Next, he layers vegetables for the Dig For Victory garden,
0:17:26 > 0:17:28topping with puy lentils
0:17:28 > 0:17:29and pea shoots.
0:17:29 > 0:17:32- Is that how you wanted it, Aktar? - It's coming together, yeah.
0:17:33 > 0:17:36Just in time, he plates his Yorkshire puddings,
0:17:36 > 0:17:38and finally, his smoke sirloin fillet,
0:17:38 > 0:17:40all encased in a green wartime ration box.
0:17:47 > 0:17:49It was hard work, wasn't it?
0:17:49 > 0:17:52Yeah, it's a tough one but I think they're done,
0:17:52 > 0:17:54it's got some good flavours in it.
0:17:59 > 0:18:05'GBM dream rations. One meal, four great British heroes.'
0:18:05 > 0:18:06Well, it's looks like...
0:18:06 > 0:18:08The British Army used to have this thing called hayboxes,
0:18:08 > 0:18:10insulated boxes, in which...
0:18:10 > 0:18:12For about 100 years one saw
0:18:12 > 0:18:14the British Army brought its food
0:18:14 > 0:18:15in boxes like this.
0:18:15 > 0:18:16- Good Lord!- Oh, wow.
0:18:16 > 0:18:18- Isn't it pretty?- Another presentation sensation.
0:18:18 > 0:18:20Do you think the judges will get it?
0:18:20 > 0:18:22Amazing presentation.
0:18:22 > 0:18:24I hope so. But, you know, you can't eat the box.
0:18:24 > 0:18:26It's about the food.
0:18:26 > 0:18:27- Right.- Yeah, this looks good. - I can't wait.
0:18:27 > 0:18:29- Here we are.- Pass it out.
0:18:29 > 0:18:32- He knows how to wow. - The cottage pie's terrific.
0:18:32 > 0:18:34It's really good cottage pie.
0:18:34 > 0:18:36I think this is such a good dish.
0:18:36 > 0:18:39I mean, my only complaint really is the smoking of the meat
0:18:39 > 0:18:41because I think it's a pity to do it.
0:18:41 > 0:18:45So, I was able to put a little bit more smoked flavour into the...
0:18:45 > 0:18:46- the beef.- Yeah, I could smell that.
0:18:46 > 0:18:48Yeah, so I hope it's not too much, though.
0:18:48 > 0:18:51Is this a series of sensations, or is it a dish?
0:18:51 > 0:18:55- And I... I'm not sure that it's a dish.- No, I totally agree.
0:18:55 > 0:18:56- I give it a seven.- Oh, come on.
0:18:56 > 0:19:00Yeah, a seven. And that's, I think, being generous, to be honest.
0:19:05 > 0:19:08Mark's main course, Operation Overlord,
0:19:08 > 0:19:09combines an unusual
0:19:09 > 0:19:10Glasgow fillet cut of beef
0:19:10 > 0:19:14with beef ragout, carrot and stout sauce.
0:19:14 > 0:19:15In the week,
0:19:15 > 0:19:16Marcus gave him an eight
0:19:16 > 0:19:17but was concerned diners
0:19:17 > 0:19:20wouldn't understand his unconventional choice of meat -
0:19:20 > 0:19:23a forgotten cut, popular during the war.
0:19:23 > 0:19:26So, what changes have you made, if any?
0:19:26 > 0:19:28- Put the story on the side of the plate.- Yeah, I noticed that.
0:19:28 > 0:19:29What does it say?
0:19:29 > 0:19:32It says, "Dear Aktar, none of your business."
0:19:32 > 0:19:33He-he.
0:19:34 > 0:19:37He starts his plate with potato and bacon terrine,
0:19:37 > 0:19:39followed by carrot
0:19:39 > 0:19:41on a bed of tarragon powder,
0:19:41 > 0:19:43then a quenelle of beef ragout
0:19:43 > 0:19:44and potato cannelloni
0:19:44 > 0:19:46filled with prune puree.
0:19:46 > 0:19:50Last but not least, he slices and places his Glasgow fillet.
0:19:55 > 0:19:57Fantastic dish, chef.
0:20:04 > 0:20:07I think that looks really boring.
0:20:09 > 0:20:10Do you?
0:20:10 > 0:20:13No, I'm glad to see a dish in one plate.
0:20:13 > 0:20:14SHE LAUGHS
0:20:14 > 0:20:16What's the green stuff?
0:20:16 > 0:20:18Tarragon mud.
0:20:18 > 0:20:19What about the tarragon?
0:20:19 > 0:20:22The powder, yeah, you need a bit of acidity. So, that's why we did it.
0:20:22 > 0:20:25I think tarragon is best left as a leaf, not as a powder,
0:20:25 > 0:20:26I must say.
0:20:26 > 0:20:28I hope the judges appreciate the research
0:20:28 > 0:20:30I've done into that forgotten cut of meat, you know?
0:20:30 > 0:20:33Perhaps we should, in fairness,
0:20:33 > 0:20:36read the little message that came with it.
0:20:36 > 0:20:37It says, "Operation Overlord."
0:20:37 > 0:20:40Well, we all know what that is - Normandy landings.
0:20:40 > 0:20:43"This beef and prune hotpot celebrates the forgotten
0:20:43 > 0:20:46"Glasgow fillet, which should not be confused with fillet
0:20:46 > 0:20:47"as we know it today."
0:20:47 > 0:20:49I mean, to be fair to the chef, I do understand.
0:20:49 > 0:20:51He's trying to use an unusual cut.
0:20:51 > 0:20:53This idea of Glasgow fillet, I admire him for that.
0:20:53 > 0:20:55I just don't think it's a celebratory dish.
0:20:55 > 0:20:57I don't even think it looks very nice.
0:20:57 > 0:20:58But are you three,
0:20:58 > 0:21:02you are telling poor Mark that Operation Overlord has failed?
0:21:02 > 0:21:03THEY LAUGH
0:21:06 > 0:21:09Keen to impress and desperate not to be late,
0:21:09 > 0:21:12Aktar's going all out for his dessert.
0:21:13 > 0:21:14Aktar, Aktar, Aktar, Aktar.
0:21:17 > 0:21:19Aktar's serving his take on the
0:21:19 > 0:21:20classic Queen Of Puddings
0:21:20 > 0:21:22with a spun sugar crown
0:21:22 > 0:21:23and a Winston Churchill-inspired
0:21:23 > 0:21:25chocolate cigar.
0:21:25 > 0:21:27But things are already going wrong
0:21:27 > 0:21:30with the custard for his pudding.
0:21:30 > 0:21:31What's wrong, Aktar?
0:21:31 > 0:21:33Ah, it's split.
0:21:33 > 0:21:34Not enough time.
0:21:34 > 0:21:36I need to be getting my Queen Of Puddings in now,
0:21:36 > 0:21:37to be honest.
0:21:37 > 0:21:40Aktar's second batch of custard goes in the oven,
0:21:40 > 0:21:44but the set back means he's left the sugar for his crowns to harden.
0:21:45 > 0:21:47- BLEEP.- You all right, Aktar?
0:21:47 > 0:21:48Sugar set?
0:21:48 > 0:21:50Yeah, it's playing up.
0:21:52 > 0:21:55With time running out, Aktar finishes his cigars with
0:21:55 > 0:22:00chocolate ganache, popping candy and a topping of dried raspberry.
0:22:00 > 0:22:03His Queen Of Puddings finally out of the oven, he adds crumble,
0:22:03 > 0:22:08meringue, spoonfuls of jam, and a quenelle of raspberry sorbet.
0:22:08 > 0:22:11- It's nine minutes over, Aktar, we're ready, aren't we?- Yep.
0:22:11 > 0:22:14His spun sugar crowns complete his dish.
0:22:20 > 0:22:21Well done, mate.
0:22:21 > 0:22:23It's over, man. It's over.
0:22:23 > 0:22:25MUSIC: Land Of Hope And Glory
0:22:25 > 0:22:30'If the British Empire and its Commonwealth last for 1,000 years...
0:22:31 > 0:22:36'..men will still say, this was their finest hour.'
0:22:43 > 0:22:45I'm tempted to ask,
0:22:45 > 0:22:46is this their finest pudding?
0:22:46 > 0:22:4812 minutes is better late than never.
0:22:48 > 0:22:49I agree.
0:22:49 > 0:22:52And I strongly recommend you don't eat the coronet,
0:22:52 > 0:22:53which is what I've just done.
0:22:53 > 0:22:56So, we've got the crown for the monarchy
0:22:56 > 0:22:58and then the chocolate tuile
0:22:58 > 0:22:59for Churchill.
0:22:59 > 0:23:01I hope they agree victory is definitely sweet.
0:23:01 > 0:23:03And what I really love
0:23:03 > 0:23:05are these melting meringues
0:23:05 > 0:23:07- which are so indulgent.- Yes.
0:23:07 > 0:23:09And there's popping candy in the cigar as well.
0:23:09 > 0:23:12- Oh, is there? I haven't... - Yeah, I love this pudding.
0:23:12 > 0:23:15This is fantastic. Absolutely wonderful.
0:23:15 > 0:23:19Absolutely, pushes all of my buttons.
0:23:19 > 0:23:20You think, why's he bothered doing that?
0:23:20 > 0:23:23And then you just taste it and then you go, "Yeah, great. Bring it on."
0:23:23 > 0:23:25But you know Churchill's alleged line,
0:23:25 > 0:23:28I'm not sure he ever said it, "This pudding has no theme."
0:23:28 > 0:23:29Well, I don't think we could say this.
0:23:29 > 0:23:31This pudding does have a theme.
0:23:31 > 0:23:34I think I love absolutely everything about this dish.
0:23:34 > 0:23:37Cakey crumbs and the custard are perfect.
0:23:37 > 0:23:38The texture's just delicious.
0:23:38 > 0:23:39And it's not too much.
0:23:39 > 0:23:41It's the perfect pudding.
0:23:41 > 0:23:43It could be down to the last spoonful.
0:23:47 > 0:23:51Mark's final assault is his wartime carrot cake recipe, Duke Pudding,
0:23:51 > 0:23:53with brown butter ice cream
0:23:53 > 0:23:55and carrot cannelloni with Calvados foam,
0:23:55 > 0:23:58Served on a box containing the D-Day date,
0:23:58 > 0:24:00etched out in Normandy sand.
0:24:00 > 0:24:03I'm quiet... I'm quietly confident, you know. I've...
0:24:03 > 0:24:05I'm organised, I'm on time.
0:24:07 > 0:24:09Marcus gave the dish an eight during the week,
0:24:09 > 0:24:12but criticised Mark's caramel for being too sticky.
0:24:14 > 0:24:17I've noticed you've actually changed the caramel.
0:24:17 > 0:24:18Yeah, I didn't reduce it as much.
0:24:18 > 0:24:22You know, the biggest thing about this, the presentation is the date.
0:24:22 > 0:24:25- Yeah.- And that's the significance of that. And it finishes your story.
0:24:25 > 0:24:27Exactly.
0:24:27 > 0:24:28With his Duke Pudding in place,
0:24:28 > 0:24:30Mark adds carrot cannelloni
0:24:30 > 0:24:31and brown butter ice-cream,
0:24:31 > 0:24:33then delivers his final course.
0:24:34 > 0:24:37It's vitally important you don't get it upside down
0:24:37 > 0:24:38cos the date won't make any sense.
0:24:39 > 0:24:40Thank you.
0:24:47 > 0:24:49Fantastic.
0:24:49 > 0:24:51- We got the beaches on the table. - I was going to say,
0:24:51 > 0:24:53it's the Normandy beaches under there, isn't it?
0:24:53 > 0:24:56I'm going to confess, after the joy
0:24:56 > 0:24:58of the Queen Of Puddings,
0:24:58 > 0:25:01the Duke is undoubtedly inferior
0:25:01 > 0:25:03in terms of visual appeal.
0:25:03 > 0:25:05I don't know. I'd have thought it's
0:25:05 > 0:25:07a rather exciting bit of theatre.
0:25:07 > 0:25:09How much more original can you have than saying,
0:25:09 > 0:25:12"Well, here's your pudding on the sands?"
0:25:12 > 0:25:15I hope they can appreciate the effort and the story
0:25:15 > 0:25:17and the way it all works together.
0:25:17 > 0:25:20I think it's all a bit brown and it's a bit mean looking.
0:25:20 > 0:25:22Particularly in a pudding, you want to eat with your eyes.
0:25:22 > 0:25:24It feels like something you have with a cup of tea.
0:25:24 > 0:25:26If you ask any Normandy veteran,
0:25:26 > 0:25:28"What do you remember from the Normandy campaign?"
0:25:28 > 0:25:30Apart from being terrified,
0:25:30 > 0:25:32one of the things that they'll all talk about is the Calvados,
0:25:32 > 0:25:35because they all got absolutely boss-eyed on the Calvados
0:25:35 > 0:25:36whenever they could get it.
0:25:36 > 0:25:38I think that Mark has actually provided us with
0:25:38 > 0:25:42a very, very thoughtful piece of cooking today.
0:25:42 > 0:25:43He's taken us from, you know,
0:25:43 > 0:25:46the home front, to the beaches,
0:25:46 > 0:25:48to D-Day, and then into Normandy.
0:25:48 > 0:25:51And that's, in fact, one of the most original approaches
0:25:51 > 0:25:53to the brief that we've actually had.
0:25:56 > 0:25:58You see when I said to you at the start of the week
0:25:58 > 0:26:00this is going to be a gruesome week?
0:26:01 > 0:26:02Doesn't even come close to it, Aktar.
0:26:02 > 0:26:04Doesn't even come close to it.
0:26:04 > 0:26:07Well, I think we've had some amazing dishes today, we've had some...
0:26:07 > 0:26:10- poor dishes.- Yeah, one or two things have been a bit disappointing,
0:26:10 > 0:26:12but then the heights have been very high.
0:26:12 > 0:26:13You're right.
0:26:13 > 0:26:15And the thing that will stay with me is
0:26:15 > 0:26:18Mark's plaice and langoustine dish.
0:26:18 > 0:26:20If I don't make it, it would devastate me.
0:26:20 > 0:26:21It would really hurt.
0:26:21 > 0:26:24I've cooked some of the hardest dishes ever in my life.
0:26:24 > 0:26:27I'm just hoping that the judges see fit that my story was good enough.
0:26:27 > 0:26:30Given the pleasures that we've had today, I think it will be
0:26:30 > 0:26:32really tough to send one of those chefs home.
0:26:32 > 0:26:34- Good luck, chef.- Thanks.
0:26:48 > 0:26:50Well, welcome, chefs.
0:26:50 > 0:26:52- Aktar, you're here again.- I am.
0:26:52 > 0:26:55And you made it through to the final. Can you do that again?
0:26:55 > 0:26:58I'm hoping there's a light at the end of the tunnel.
0:26:58 > 0:27:01And Mark, you have worked for Daniel Clifford.
0:27:01 > 0:27:03Do you think you'll reach his heights?
0:27:03 > 0:27:06Daniel never made it to the judges' chamber first time so,
0:27:06 > 0:27:08hopefully I can continue to carry on beating him.
0:27:11 > 0:27:13So, here goes.
0:27:13 > 0:27:15The winner is...
0:27:24 > 0:27:25..Aktar.
0:27:30 > 0:27:31Well done.
0:27:31 > 0:27:33It was really close the whole way through
0:27:33 > 0:27:36and what actually clinched it was your pudding.
0:27:36 > 0:27:38And in fact, I gave it a ten.
0:27:38 > 0:27:40I gave it a ten as well.
0:27:40 > 0:27:42- I gave it a ten.- I gave it a ten.
0:27:44 > 0:27:46And Mark, commiserations.
0:27:46 > 0:27:47And you must be disappointed.
0:27:47 > 0:27:48I am, I am.
0:27:48 > 0:27:49But I'm happy to be here.
0:27:49 > 0:27:52As we've all been saying, it was the pudding that done it.
0:27:52 > 0:27:53But it was that memory of that
0:27:53 > 0:27:55wonderful plaice and langoustine
0:27:55 > 0:27:57that's going to go down the motorway with me tonight.
0:27:57 > 0:27:58Thank you very much.
0:27:58 > 0:28:00Thank you very much, chefs.
0:28:00 > 0:28:02And congratulations, Aktar.
0:28:02 > 0:28:06Just be on time with your dishes in the final.
0:28:09 > 0:28:10I'm gutted. Devastated.
0:28:10 > 0:28:13But, you know, I lost to a great man, a former champion.
0:28:13 > 0:28:14I hope he goes all the way.
0:28:14 > 0:28:16Ah, what a day!
0:28:16 > 0:28:19But if it's tough for us, imagine for them.
0:28:19 > 0:28:21I mean, they looked absolutely shattered.
0:28:21 > 0:28:24To make it through, it's just absolutely...
0:28:24 > 0:28:26I mean, it's mind-blowing really. It's...
0:28:26 > 0:28:27I just can't sum it up.
0:28:27 > 0:28:29I'm one step closer to saying that thank you
0:28:29 > 0:28:31that I wanted to say to the veterans.
0:28:31 > 0:28:33- Chef.- Well done, mate.- Thank you. Thank you very much.