0:00:03 > 0:00:05This week on Great British Menu
0:00:05 > 0:00:08three of the North East's most innovative chefs -
0:00:08 > 0:00:10returning contender Colin McGurran...
0:00:10 > 0:00:12You've got to be brave in these situations.
0:00:12 > 0:00:15..ambitious newcomer Paul Welburn...
0:00:15 > 0:00:16I'm adding a bit of theatre to it.
0:00:16 > 0:00:21..and fellow first-timer, Michelin-starred Frances Atkins...
0:00:21 > 0:00:23Do you think that's going to keep you in the lead?
0:00:23 > 0:00:25..are battling it out for the honour of cooking
0:00:25 > 0:00:28at a banquet commemorating 70 years since D-Day
0:00:28 > 0:00:31at the majestic St Paul's Cathedral.
0:00:33 > 0:00:37Yesterday's fish course saw Colin triumph once again.
0:00:37 > 0:00:40I'm going to give you...eight.
0:00:40 > 0:00:44With Frances and Paul still struggling to hit the top marks.
0:00:44 > 0:00:47I couldn't believe it! So frustrated at myself.
0:00:47 > 0:00:48Today it is the main course,
0:00:48 > 0:00:52and Colin's banking on a family connection to maintain his lead.
0:00:52 > 0:00:53I'm feeling the pressure now.
0:00:53 > 0:00:56This has got to be the best pie that Phil's ever eaten.
0:00:56 > 0:00:59But with Paul and Frances out to catch him...
0:00:59 > 0:01:02So I'm determined to do the memory of my father proud.
0:01:02 > 0:01:05Who will emerge victorious?
0:01:05 > 0:01:07I'm going to give you a score of 10.
0:01:20 > 0:01:24This year the chefs are paying tribute to our World War II veterans
0:01:24 > 0:01:28who fought for our freedom on the beaches of Normandy 70 years ago.
0:01:29 > 0:01:32They have carried out extensive research
0:01:32 > 0:01:34and been on emotional journeys with their own families...
0:01:34 > 0:01:37He was operating in the North Atlantic convoy, wasn't he?
0:01:37 > 0:01:39- He was.- Which probably, at that time,
0:01:39 > 0:01:43- was one of the most dangerous places to be.- It certainly was, yes.
0:01:43 > 0:01:45..to produce patriotic dishes
0:01:45 > 0:01:48which encompass the spirit of wartime Britain.
0:01:50 > 0:01:51Judging them all week
0:01:51 > 0:01:55is two-Michelin starred former champion Phil Howard.
0:01:55 > 0:01:57Your main course is where you've got to get fed.
0:01:57 > 0:02:00It's the point where you want to get stuck into something lovely.
0:02:00 > 0:02:02But, obviously, there's a brief attached,
0:02:02 > 0:02:04so it's got to tick that box.
0:02:05 > 0:02:09This course means a lot to me, it's representing my grandad.
0:02:09 > 0:02:11I want to do the dish proud, as well as him.
0:02:11 > 0:02:13If I get another eight, I'll be chuffed.
0:02:13 > 0:02:15Well, my scores are climbing.
0:02:15 > 0:02:17If I have a good one today
0:02:17 > 0:02:20I could be a serious threat to you.
0:02:20 > 0:02:22I've only got a one-point lead over you now, Frances -
0:02:22 > 0:02:25competition's heating up now. Bit of pressure on me.
0:02:25 > 0:02:27Pressure on us all.
0:02:27 > 0:02:30First up, and in the lead, is returning champion Colin.
0:02:30 > 0:02:33He's so far impressed with strong stories,
0:02:33 > 0:02:35as well as technical cookery, and is hoping that today
0:02:35 > 0:02:38a dish inspired by his grandfather, who served on D-Day,
0:02:38 > 0:02:40will keep him in the top spot.
0:02:41 > 0:02:43It's my grandad that's inspired this course.
0:02:43 > 0:02:46It's all about what he used to make for me,
0:02:46 > 0:02:48and I just want to perfect it and take to a different level
0:02:48 > 0:02:50and do him proud.
0:02:51 > 0:02:53- Good morning.- Good morning, Colin. How are you?
0:02:53 > 0:02:55Very well, thank you. Yourself?
0:02:55 > 0:02:59Good to see you. In the lead at the start of day three.
0:02:59 > 0:03:00It gives you a bit more confidence
0:03:00 > 0:03:03to perfect everything you need to do.
0:03:03 > 0:03:05One less thing to worry about is the chasing,
0:03:05 > 0:03:07so you've just got to keep in front, really.
0:03:07 > 0:03:10So, tell me... Tell me about your main course?
0:03:10 > 0:03:12- OK, the title is Grandad's Posh Pie.- OK.
0:03:12 > 0:03:16He was on the ship on D-Day, and he was great at making pies.
0:03:16 > 0:03:18And this is my homage to him, really.
0:03:18 > 0:03:21It's going to be a beef cheek pithivier.
0:03:21 > 0:03:25Sliced, layered... I'll layer them with carrots and white cabbage,
0:03:25 > 0:03:27inside the pithivier.
0:03:27 > 0:03:30That's going to be resting on this kind of herb polenta.
0:03:30 > 0:03:33- Grandad used to use polenta with his pies?- Er...no.- No?
0:03:33 > 0:03:34I had to upgrade a little bit.
0:03:34 > 0:03:36And that's going to be garnished with...
0:03:36 > 0:03:39I've got a wonderful piece of fillet here, fillet of beef,
0:03:39 > 0:03:42so I'm just going to do a nice cut to go with the pie as well.
0:03:42 > 0:03:44The pie needs the fillet of beef?
0:03:44 > 0:03:45It might look like a lot of protein,
0:03:45 > 0:03:48but in the pithivier you've got quite a lot of vegetables as well,
0:03:48 > 0:03:52- so your fillet of beef will act to complement the pie, as well.- Yeah.
0:03:52 > 0:03:57For the showstopper main course, a pie is... It's a brave call.
0:03:57 > 0:03:58Good luck.
0:04:01 > 0:04:03There's no props...
0:04:03 > 0:04:08I think he is aiming at taking it through to the banquet
0:04:08 > 0:04:12based on spectacular culinary skill and great delivery.
0:04:12 > 0:04:15So, erm... it's quite a big ask, I think.
0:04:17 > 0:04:20Next up, in second place, is determined newcomer Paul.
0:04:20 > 0:04:22Yesterday he failed to hit the brief,
0:04:22 > 0:04:24and forgot to plate an element of his fish course,
0:04:24 > 0:04:26leaving him trailing by three points.
0:04:26 > 0:04:29I've had a few negative bits and pieces on my courses.
0:04:29 > 0:04:32Big mistake yesterday, cost me.
0:04:32 > 0:04:35But I'm confident this dish is amazing
0:04:35 > 0:04:37and I want to get to St Paul's Cathedral, to the banquet.
0:04:37 > 0:04:40I want to see one of my dishes, and hopefully it's the main course.
0:04:42 > 0:04:44Here's a proper box of food! Now we're talking.
0:04:44 > 0:04:47- Man's food, if ever I saw it. Good morning.- Good morning.
0:04:47 > 0:04:49Tell me about the inspiration for the dish, Paul.
0:04:49 > 0:04:50It's called Blackout Beef.
0:04:50 > 0:04:53So, the inspiration for the dish is the Blitz,
0:04:53 > 0:04:55the people affected away from the actual fighting.
0:04:55 > 0:04:57OK, talk me through the ingredients.
0:04:57 > 0:05:01Starting off with a beautiful piece of Galloway beef rib.
0:05:01 > 0:05:03So, what are you going to do with that?
0:05:03 > 0:05:06This is going to be broken down into two elements.
0:05:06 > 0:05:09The rib eye I'll slow-cook, and then I'll burn it
0:05:09 > 0:05:11so it's black on the outside with some sugar,
0:05:11 > 0:05:12and leave the middle nice and pink.
0:05:12 > 0:05:13Top of the rib cap,
0:05:13 > 0:05:16I'm going to braise that in Yorkshire Blackout Beer.
0:05:16 > 0:05:19It's also going to have a number of other components as well.
0:05:19 > 0:05:22So I'm using the bone marrow. This is going to be smoked.
0:05:22 > 0:05:25In the blackout period you'd have that sort of smoky smell,
0:05:25 > 0:05:26the smells of smoke coming through.
0:05:26 > 0:05:28Tell us what you're doing with the heart.
0:05:28 > 0:05:31I'm going to trim up the back nicely,
0:05:31 > 0:05:32brine it to get seasoning into it,
0:05:32 > 0:05:35and then, literally last second, it'll be flash-fried,
0:05:35 > 0:05:37to be served essentially rare.
0:05:37 > 0:05:39- The heart of Britain.- Hmm.
0:05:39 > 0:05:41To me, this dish encapsulates the whole brief.
0:05:41 > 0:05:44For me, it's the one I would love to see go into the banquet.
0:05:44 > 0:05:47- So this is your trump card, so to speak?- I think it is.
0:05:50 > 0:05:53I love the idea behind it.
0:05:53 > 0:05:56The rib with the Blackout Beer,
0:05:56 > 0:05:58the heart, the bone marrow...
0:05:58 > 0:06:01I sense he's got something up his sleeve.
0:06:01 > 0:06:04It just sounds like a great dish.
0:06:04 > 0:06:07Finally, in last place, is Michelin-starred Frances,
0:06:07 > 0:06:08with her menu inspired by
0:06:08 > 0:06:11her father's first-hand experience of D-Day.
0:06:11 > 0:06:13After a disappointing start earlier,
0:06:13 > 0:06:16her fish course scored a healthy seven
0:06:16 > 0:06:18and today she's determined to go one better.
0:06:18 > 0:06:22To get ahead of Paul, all I can do now is to make sure my dish
0:06:22 > 0:06:25is accurate, looks good and tastes well.
0:06:27 > 0:06:29- How are we?- Very well, thank you.
0:06:29 > 0:06:31- And yourself?- Ready to go?
0:06:31 > 0:06:32- Of course.- Fantastic.
0:06:32 > 0:06:34Tell me about the dish.
0:06:34 > 0:06:38- This is the dish which is again a part of my father's story.- Yeah.
0:06:38 > 0:06:41And after the beaches, he escaped to a monastery
0:06:41 > 0:06:44and he goes and seeks sanctuary -
0:06:44 > 0:06:46which is the name of the dish -
0:06:46 > 0:06:48and was cooked a lovely meal.
0:06:48 > 0:06:50It is an extraordinary story, and, erm...
0:06:50 > 0:06:53I'm sure you'll do justice to it with this box of ingredients.
0:06:53 > 0:06:56- Are you aware of what they actually ate, or is this...- Yes.
0:06:56 > 0:06:58This is why I've chosen duck.
0:06:58 > 0:07:01And tell me what you are going to do with the duck.
0:07:01 > 0:07:05Well, there is an old way of using duck in Normandy,
0:07:05 > 0:07:08where they press it and eat everything.
0:07:08 > 0:07:11- OK. Other little bits and pieces over here I can see?- Yes.
0:07:11 > 0:07:14Gooseberries, which have been pickled.
0:07:14 > 0:07:16Where are they going to appear on the plate?
0:07:16 > 0:07:19Chopped up to give a little sweetness to the duck leg.
0:07:19 > 0:07:22- And here?- Bilberries.
0:07:22 > 0:07:24With all the fat, are you doing anything in particular with that?
0:07:24 > 0:07:29The fat from the duck is going to be used as a candle,
0:07:29 > 0:07:32because they ate this in flickering candlelight.
0:07:32 > 0:07:34It sounds like you've got your work cut out -
0:07:34 > 0:07:36all sorts of flavours, plenty of scope.
0:07:36 > 0:07:39It should be interesting and exciting - I like lots of flavours.
0:07:39 > 0:07:43I am both interested and excited by this dish.
0:07:43 > 0:07:44Good.
0:07:47 > 0:07:50I love the story behind it.
0:07:50 > 0:07:52But it's quite a big ask
0:07:52 > 0:07:55to have maple syrup and gooseberries,
0:07:55 > 0:07:56whisky...
0:07:56 > 0:07:58She's also doing this candle with the duck fat.
0:07:58 > 0:08:00Frances has got a lot on her plate.
0:08:00 > 0:08:02I really hope she can pull this one out all the bag.
0:08:05 > 0:08:06Having won the first two courses
0:08:06 > 0:08:09with both complex cookery and clever use of props,
0:08:09 > 0:08:12Paul and Frances are surprised at Colin's change of tack.
0:08:12 > 0:08:16So, Colin, you said it's just a white plate,
0:08:16 > 0:08:20no dramatic props?
0:08:20 > 0:08:21It's a humble plate of food,
0:08:21 > 0:08:24cooked with a great deal of skill.
0:08:24 > 0:08:26Hopefully, that should be enough.
0:08:26 > 0:08:28I'm running a different tactic today.
0:08:28 > 0:08:31I'm going to bring a few props to the party, finally.
0:08:31 > 0:08:34Hopefully, that'll give me a few more points. I need them.
0:08:34 > 0:08:35Not as much as I do!
0:08:37 > 0:08:39I'm very focused.
0:08:39 > 0:08:42I've designed all my dishes around my story,
0:08:42 > 0:08:44so I can't be worried about it.
0:08:44 > 0:08:47I can admire other people's work,
0:08:47 > 0:08:49but not be worried or envious.
0:08:51 > 0:08:54Three points behind Colin, Paul is determined
0:08:54 > 0:08:56to impress veteran Phil by telling a story on a plate.
0:08:58 > 0:09:00I am going for a different approach.
0:09:00 > 0:09:03I am going for the back home, away from the battlefield,
0:09:03 > 0:09:04in the blackout, the Blitz.
0:09:05 > 0:09:07That sort of mood there was then.
0:09:07 > 0:09:09So, good old Northern fare, I hope.
0:09:11 > 0:09:12He's preparing a rib of beef,
0:09:12 > 0:09:15removing the bones to create an intense stock,
0:09:15 > 0:09:17and using the eye for the main element of this dish.
0:09:17 > 0:09:20But he's keeping his presentation a mystery,
0:09:20 > 0:09:22until he's ready to serve.
0:09:22 > 0:09:23I'm sticking with the same cooking,
0:09:23 > 0:09:25but I'm adding a bit of theatre to it.
0:09:28 > 0:09:32Paul's been telling us that he has a lot of theatre going on,
0:09:32 > 0:09:34so it'll be fun to see what he does, won't it?
0:09:38 > 0:09:40Also using beef is current leader Colin,
0:09:40 > 0:09:42who's cooking his fillet in a water-bath
0:09:42 > 0:09:45to serve on the side of his pithivier -
0:09:45 > 0:09:49a French pie with a flat pastry bottom and decorative domed top.
0:09:49 > 0:09:51It's a homage to his grandfather,
0:09:51 > 0:09:53a stoker on a fuel supply ship on D-Day.
0:09:54 > 0:09:56He was actually a very good cook,
0:09:56 > 0:09:59and he used to love nothing more than a pie.
0:09:59 > 0:10:01So I'm taking what he would do for me as a kid - his pie -
0:10:01 > 0:10:04and I'm taking it to a different level.
0:10:04 > 0:10:05So, it is really, Colin,
0:10:05 > 0:10:08a bit like my toasted sandwich that never happened.
0:10:08 > 0:10:10THEY LAUGH
0:10:10 > 0:10:12Yeah, I hope not. I think...
0:10:12 > 0:10:14I should think you do hope not!
0:10:14 > 0:10:16FRANCES LAUGHS
0:10:16 > 0:10:20It's a pie with a piece of meat on the side, and with no props.
0:10:20 > 0:10:22Is it really going to hit the brief?
0:10:22 > 0:10:25Is it really going to tell a story to people
0:10:25 > 0:10:27if they didn't know who his grandfather was?
0:10:27 > 0:10:29- Hello.- How's it going?
0:10:29 > 0:10:32- So, building the pithivier now. - Yeah. Talk me through it.
0:10:32 > 0:10:35We're going to have layers of beef and cabbage and carrots,
0:10:35 > 0:10:37- spinach, beef, onions.- OK.
0:10:37 > 0:10:38And tell me about the jelly.
0:10:38 > 0:10:41The jelly is from the cooking of the beef.
0:10:43 > 0:10:47Eventually, it will melt down and glaze the insides.
0:10:48 > 0:10:52What he's making is a bit of a dinky little thing.
0:10:52 > 0:10:55It's looking a little bit neurotic and self-obsessed.
0:10:55 > 0:10:57If you're going to do a pie,
0:10:57 > 0:11:00it's got to be a pie with a capital P!
0:11:00 > 0:11:03And, erm...I'm not quite sure that's what he's doing.
0:11:05 > 0:11:09Like Colin, Frances' main course also has a family connection.
0:11:09 > 0:11:13All week her menu has told the story of her father's wartime experiences.
0:11:13 > 0:11:16Wouldn't it be funny if your grandfather
0:11:16 > 0:11:18- was stoking my father's...?- Yeah.
0:11:19 > 0:11:21And they enjoyed a pie.
0:11:21 > 0:11:23Imagine!
0:11:23 > 0:11:25Today, her duck dish is inspired
0:11:25 > 0:11:27by her father's post-D-Day meal in Normandy.
0:11:27 > 0:11:31She's making pressed duck using breast and thigh meat, liver,
0:11:31 > 0:11:33and Madeira-infused shallots.
0:11:33 > 0:11:36And she's brought some of her father's war documents along for inspiration.
0:11:36 > 0:11:39One is a personal message
0:11:39 > 0:11:44from General Montgomery to the army at the time.
0:11:44 > 0:11:47"To us is given the honour of striking a blow for freedom
0:11:47 > 0:11:49"which will live in history.
0:11:49 > 0:11:51"In the better days that lie ahead
0:11:51 > 0:11:54"men will speak with pride of our doings.
0:11:54 > 0:11:57"We have a great and righteous cause." That's wonderful.
0:11:57 > 0:11:59- Well, it's what we are doing now. - Yeah. Yeah.
0:11:59 > 0:12:02So, I'm determined to do the memory of my father proud.
0:12:07 > 0:12:10To create her menu, Frances has travelled to Arromanche in Normandy,
0:12:10 > 0:12:12to retrace her father's footsteps.
0:12:12 > 0:12:16A former engineer, he was involved in the design and construction
0:12:16 > 0:12:17of the Mulberry docks -
0:12:17 > 0:12:19temporary harbours developed to facilitate
0:12:19 > 0:12:22rapid off-loading of cargo onto the beaches
0:12:22 > 0:12:23during the Allied invasion.
0:12:23 > 0:12:27As a captain in the war, Frances' dad wasn't just involved
0:12:27 > 0:12:29in the logistics of the landings.
0:12:29 > 0:12:33My father fought in Normandy on D-Day.
0:12:33 > 0:12:36There was an enormous battle here on the beaches
0:12:36 > 0:12:41and he lost his Colonel and many of the men attached to the second army.
0:12:42 > 0:12:46Taking command, Frances' father and his troops pushed inland
0:12:46 > 0:12:50and sought sanctuary at a monastery a few miles from the coast.
0:12:50 > 0:12:52Following a similar route,
0:12:52 > 0:12:55Frances travelled to Saint-Martin de Mondaye monastery
0:12:55 > 0:12:56to meet Friar Joel.
0:12:56 > 0:12:57- Hello.- Ah.
0:12:57 > 0:13:00During the war, the monastery doubled as a hospital
0:13:00 > 0:13:03for injured troops from both the Allied and German forces.
0:13:03 > 0:13:06I want to show you pictures from this period.
0:13:06 > 0:13:09- Oh, how amazing!- Yes.
0:13:09 > 0:13:11You see here... The refectory.
0:13:11 > 0:13:14- The place where they were... - Oh, look!
0:13:14 > 0:13:16- You have the same picture. - Yes. Of course.
0:13:16 > 0:13:20And...the beds where the soldiers...
0:13:20 > 0:13:22Wounded soldiers are lying.
0:13:22 > 0:13:25A safe haven for soldiers during the heavy fighting
0:13:25 > 0:13:26which followed D-Day,
0:13:26 > 0:13:29it's possible this monastery is where Frances' father
0:13:29 > 0:13:31and his troops sheltered, eating the duck meal
0:13:31 > 0:13:34she's reimagining for the competition.
0:13:34 > 0:13:37Out of courtesy, he said to the Abbot,
0:13:37 > 0:13:40may my men camp here in your grounds?
0:13:40 > 0:13:43And he was surprised, when the Abbot said,
0:13:43 > 0:13:45"Only if you have some whisky!"
0:13:45 > 0:13:47- Oh, it's possible!- Yes?
0:13:48 > 0:13:54And, in return, the Abbot said, "You must dine with me tonight."
0:13:54 > 0:13:58And there was an aristocrat count who lived nearby...
0:13:58 > 0:13:59Yes. In the village near here.
0:13:59 > 0:14:02Oh, you see?! This is amazing!
0:14:02 > 0:14:04And he called to him,
0:14:04 > 0:14:08and they came and they had a splendid meal.
0:14:08 > 0:14:10And my father ate this meal.
0:14:10 > 0:14:13The atmosphere and the candlelight...
0:14:13 > 0:14:15And it was the most wonderful experience.
0:14:16 > 0:14:18Inspired by her surroundings,
0:14:18 > 0:14:20Frances was keen to recreate the dish
0:14:20 > 0:14:22that was so fondly remembered by her father.
0:14:22 > 0:14:25It feels very emotional to be
0:14:25 > 0:14:28walking in my father's footsteps.
0:14:28 > 0:14:32When I walked outside and saw the big gates and the long drive...
0:14:32 > 0:14:37you can imagine him marching his soldiers up there.
0:14:37 > 0:14:38Oh...!
0:14:38 > 0:14:40Merci!
0:14:43 > 0:14:45Oh... Very fine!
0:14:45 > 0:14:48Very tasty, but very smooth.
0:14:48 > 0:14:51That makes me happy. Thank you.
0:14:52 > 0:14:56When I wrote the culinary journey around my father,
0:14:56 > 0:14:59I relied, obviously, on my imagination.
0:14:59 > 0:15:02And I've been thrilled to have the privilege
0:15:02 > 0:15:06of looking around an area where my father could have been.
0:15:11 > 0:15:14Oak runs through all of Frances' menu,
0:15:14 > 0:15:16in honour of her father's oak-shaped wartime medal,
0:15:16 > 0:15:20so she's smoking cream over oak chips to add to potato puree.
0:15:20 > 0:15:22And she's not wasting any of the duck,
0:15:22 > 0:15:24with an innovative use for the fat.
0:15:26 > 0:15:28OK, tell me about your candles.
0:15:28 > 0:15:31Very, very simple. Just drained off the duck carcass.
0:15:31 > 0:15:34- OK.- That's all. Nothing else.
0:15:34 > 0:15:37- I was worried duck fat's not as solid as, say, beef dripping.- No, no.
0:15:37 > 0:15:40And how you'd get it to set into a candle, but looking forward to...
0:15:40 > 0:15:42It's just something to use the fat with, really,
0:15:42 > 0:15:45and demonstrate my story, which is they ate in flickering candlelight.
0:15:45 > 0:15:47Yes. Good.
0:15:48 > 0:15:51She's got a great idea with this candle.
0:15:51 > 0:15:54It could be amazing if she pulls it off. If she doesn't...
0:15:54 > 0:15:58It could just be, you know, fat in a bowl.
0:16:00 > 0:16:02Paul's also using smoke in his dish
0:16:02 > 0:16:04to represent the atmosphere of the Blitz,
0:16:04 > 0:16:08smoking bone marrow that he will later breadcrumb and deep-fry.
0:16:09 > 0:16:10Talk me through this.
0:16:10 > 0:16:13Yes, I am just giving the second smoke now on the bone marrow.
0:16:13 > 0:16:14- Second smoke?- Yes.
0:16:14 > 0:16:16- OK.- I'm going to do it four times.
0:16:16 > 0:16:19- What chip are you using? - Apple wood. A bit more subtle.
0:16:19 > 0:16:21I don't want to overpower the dish.
0:16:21 > 0:16:24If he over-smokes it, then it just tastes harsh.
0:16:24 > 0:16:27And he's currently on the second of four smokes,
0:16:27 > 0:16:30so he may go a touch too far with the smoke.
0:16:30 > 0:16:32Also taking a risk is Colin.
0:16:32 > 0:16:35All week he's received high marks for technical dishes
0:16:35 > 0:16:37and visual presentation.
0:16:37 > 0:16:38Today he's stripping it all away
0:16:38 > 0:16:42and serving a simple pie with baby vegetables and polenta.
0:16:42 > 0:16:45Colin, quite a brave move - a pie for a banquet.
0:16:46 > 0:16:50Well, you've got to be brave in these situations. It is wartime.
0:16:50 > 0:16:52Do think that's going to keep you in the lead?
0:16:52 > 0:16:54Well, I hope so.
0:16:54 > 0:16:55I'm feeling the pressure.
0:16:55 > 0:16:57This has got to be the best pie that Phil has ever eaten,
0:16:57 > 0:16:59to get a good scores.
0:16:59 > 0:17:02Just fingers-crossed it turns out the way it's meant to be.
0:17:02 > 0:17:05Colin's first to plate up, and with no props to organise,
0:17:05 > 0:17:09he simply has to put the finishing touches to his dish...
0:17:09 > 0:17:12caramelising the fillet of beef in butter and thyme.
0:17:13 > 0:17:14Very nice, Chef.
0:17:17 > 0:17:19- Yeah.- Are they rising to the occasion?
0:17:19 > 0:17:20I hope so.
0:17:20 > 0:17:22First on the plate is polenta,
0:17:22 > 0:17:24followed by sliced fillet steak.
0:17:24 > 0:17:26He cuts a slice out of the pithivier,
0:17:26 > 0:17:28to show off the layers inside,
0:17:28 > 0:17:31garnishes with baby turnips and onions,
0:17:31 > 0:17:34adds braised ox-cheek reduction,
0:17:34 > 0:17:37and the final touch is a red-cabbage gel.
0:17:38 > 0:17:40There we go - Grandad's Posh Pie.
0:17:40 > 0:17:42It's all in the eating, on this one.
0:17:42 > 0:17:43There's no props whatsoever.
0:17:43 > 0:17:46Fantastic. Come on, let's go and taste it.
0:17:50 > 0:17:52Let's head straight for the pie.
0:17:56 > 0:17:58The outside is nice and crispy,
0:17:58 > 0:18:01but the inside, the base there... just a little bit...
0:18:01 > 0:18:04- Thick.- A little bit thick, and gone a bit soggy.- Mm.
0:18:04 > 0:18:06Erm... Yeah, I think there's room for improvement.
0:18:06 > 0:18:08Probably trim it a bit.
0:18:08 > 0:18:10Probably a bit leaner on the pastry.
0:18:10 > 0:18:13Again, an Italian ingredient.
0:18:13 > 0:18:15He had linguine in the second course,
0:18:15 > 0:18:16polenta in this course.
0:18:16 > 0:18:18Controversial.
0:18:18 > 0:18:21The polenta... You could have just put a dollop of mash.
0:18:21 > 0:18:25I like a little bit of texture in there.
0:18:25 > 0:18:27- This is the red-cabbage puree.- Mm.
0:18:27 > 0:18:30I was a bit disappointed in that. It's just some dots.
0:18:30 > 0:18:33What purpose it has on that dish I'm not too sure.
0:18:34 > 0:18:36The red cabbage looks quite small
0:18:36 > 0:18:39- but, actually, it's got quite... - It's got a bit of power.
0:18:39 > 0:18:43If you put too much on, it would dominate some components there.
0:18:43 > 0:18:45Given what Phil has been preaching to us
0:18:45 > 0:18:47about the grandeur of this banquet,
0:18:47 > 0:18:49I don't think that is grand enough.
0:18:49 > 0:18:50It is very restaurant-y.
0:18:50 > 0:18:52Colin, is this dish going to keep you up front?
0:18:52 > 0:18:55I've got a three-point lead, so it'd have to be a very poor show
0:18:55 > 0:18:57if I was overtaken.
0:18:57 > 0:18:59Let's give it a number then.
0:18:59 > 0:19:00I'd like to go for a seven.
0:19:01 > 0:19:03Is this the chink in the armour?
0:19:03 > 0:19:06There's definitely a chance now.
0:19:06 > 0:19:08- Here he is.- Hi, Colin. How did you do?
0:19:08 > 0:19:11He likes simple food. He likes well-cooked food, so...
0:19:11 > 0:19:14In that respect, I hope I get a good score.
0:19:16 > 0:19:17Trailing in last place,
0:19:17 > 0:19:20Frances is next to plate up her dish - Seeking Sanctuary -
0:19:20 > 0:19:23based on the wartime meal eaten by her father
0:19:23 > 0:19:25at a Normandy monastery.
0:19:25 > 0:19:28She starts by layering pressed duck and sliced duck breast.
0:19:28 > 0:19:31A duck ball of shredded leg meat and gooseberries wrapped in chard
0:19:31 > 0:19:33goes on the side.
0:19:33 > 0:19:36Any special tricks on this one, Frances?
0:19:36 > 0:19:38Well, why don't you wait and see.
0:19:38 > 0:19:39Ooh!
0:19:39 > 0:19:42Next it's pattypan yellow squash,
0:19:42 > 0:19:44and smoked potato puree.
0:19:44 > 0:19:47She garnishes with blueberries and bilberries, bitter cress
0:19:47 > 0:19:49and a sprig of lavender.
0:19:49 > 0:19:51Finally, she drizzles duck sauce over the dish,
0:19:51 > 0:19:54and serves with her resourceful duck-fat candle.
0:19:58 > 0:20:01- Another letter. And a medal.- Yes.
0:20:01 > 0:20:05That's my father's medal for fighting in the war.
0:20:05 > 0:20:09"Dearest Sue. Landing on the beach, we faced extreme battle.
0:20:09 > 0:20:11"My superior was killed.
0:20:11 > 0:20:14"I took command of the unit, we secured the beachhead,
0:20:14 > 0:20:16"and entered Normandy.
0:20:16 > 0:20:17"We came across a monastery.
0:20:17 > 0:20:20"I asked the abbot if my men might rest and set up camp.
0:20:20 > 0:20:23"What a magnificent feast we had!
0:20:23 > 0:20:27"Pressed duck, lavender, blueberry and wild leaf.
0:20:27 > 0:20:31"We ate off lovely plates in flickering candlelight."
0:20:31 > 0:20:32We have the candle.
0:20:32 > 0:20:34We have the ingredients.
0:20:34 > 0:20:36Let's go and eat.
0:20:36 > 0:20:37Thank you.
0:20:40 > 0:20:45The candle... The candle is the rendered duck fat.
0:20:45 > 0:20:47I don't think she wants us to eat it, does she?
0:20:50 > 0:20:52- Seasoned.- Yeah, it is seasoned.
0:20:52 > 0:20:55- I thought you might taste it! - FRANCES LAUGHS
0:20:55 > 0:20:56Let's try the duck breast.
0:20:56 > 0:20:59You cooked it firstly in a water-bath?
0:20:59 > 0:21:01Yes, I cooked it on a low temperature.
0:21:01 > 0:21:05It definitely softens the texture of it.
0:21:05 > 0:21:06The duck's beautiful.
0:21:06 > 0:21:07Duck's lovely and tender.
0:21:07 > 0:21:09- Very well cooked.- Yep.
0:21:10 > 0:21:13- So this is primarily the leg?- Yes.
0:21:15 > 0:21:16What am I get... I'm getting honey...
0:21:16 > 0:21:18Yeah.
0:21:18 > 0:21:20- And the gooseberries.- Yes.
0:21:20 > 0:21:23There's a flavour there, that's quite strange. What is it?
0:21:23 > 0:21:25- Honey.- Honey... Honey.
0:21:25 > 0:21:26A bit overpowering.
0:21:26 > 0:21:28So, this here is the offal.
0:21:28 > 0:21:30It's the livers and hearts,
0:21:30 > 0:21:33and a bit of thigh to bind it all together.
0:21:33 > 0:21:35That's quite a nice little touch,
0:21:35 > 0:21:39it gives that liver-y rich flavour to flaked duck meat.
0:21:39 > 0:21:41And you're happy with the degree of smoking in the potato?
0:21:41 > 0:21:43I think if I'd made it any stronger
0:21:43 > 0:21:45it would've fought with my duck press.
0:21:46 > 0:21:48Is it smoked?
0:21:50 > 0:21:51Something oak-y?
0:21:52 > 0:21:54Give it a mark?
0:21:54 > 0:21:56I'm going to give it 10!
0:21:56 > 0:21:57PHIL CHUCKLES
0:21:57 > 0:21:58State your dreams.
0:21:58 > 0:22:01It's a very well executed piece of cooking.
0:22:01 > 0:22:04- It's certainly her strongest dish of the week.- Yeah.- So far.
0:22:06 > 0:22:10I feel I have redeemed my reputation somewhat.
0:22:11 > 0:22:14Last to plate up, and three points behind leader Colin, is Paul,
0:22:14 > 0:22:18who's aiming to tell a story with his Blitz-inspired Blackout Beef.
0:22:18 > 0:22:20At the last minute,
0:22:20 > 0:22:22he heavily caramelises his rib eye using icing sugar,
0:22:22 > 0:22:24and leaves to rest
0:22:24 > 0:22:26while he plates vegetables
0:22:26 > 0:22:27alongside his braised rib cap.
0:22:29 > 0:22:32Paul's been keeping his presentation a closely guarded secret,
0:22:32 > 0:22:34but Frances has spotted something.
0:22:34 > 0:22:36Where did you find this, then?
0:22:36 > 0:22:39Did you sort of pinch it off a wall, or something?
0:22:39 > 0:22:41It's from an old shop in Yorkshire.
0:22:41 > 0:22:42It's lovely.
0:22:42 > 0:22:43That's really clever.
0:22:43 > 0:22:46Next on, is the deep-fried bone marrow,
0:22:46 > 0:22:49carrot puree, his caramelised rib eye,
0:22:49 > 0:22:51and thinly sliced ox heart.
0:22:51 > 0:22:55Then a final surprise ingredient - smoke underneath a glass cloche -
0:22:55 > 0:22:57to evoke the sight and smell of the Blitz.
0:22:57 > 0:23:00Having dimmed the lights, he serves the dish with Blackout Beer
0:23:00 > 0:23:02and a lantern.
0:23:03 > 0:23:05I can see the black on the beef,
0:23:05 > 0:23:08I can see we've got the blackout created.
0:23:08 > 0:23:09Come, let's go and taste it.
0:23:16 > 0:23:18There we have your smoked bone marrow.
0:23:18 > 0:23:20When you smell it, you get that smell, the flavour, taste...
0:23:20 > 0:23:22- That's nice.- Yes.
0:23:22 > 0:23:23A little smoke.
0:23:26 > 0:23:28Has that delivered the end result you were looking for?
0:23:28 > 0:23:31Yeah, for me, you've got that nice caramel on the outside.
0:23:31 > 0:23:34A little bit of bite there, which I was looking for.
0:23:34 > 0:23:35It's brilliant beef.
0:23:35 > 0:23:38Nice and sticky and moist - sumptuous.
0:23:38 > 0:23:41The heart is there... What was the purpose behind the heart?
0:23:41 > 0:23:43For me, it gives a nice earthy taste to it.
0:23:43 > 0:23:46At the same time, it's like the heart of Britain on a plate.
0:23:46 > 0:23:48It needs to be there.
0:23:48 > 0:23:50- It's a really nice plate of food.- Mm.
0:23:50 > 0:23:52It's cooked wonderfully.
0:23:52 > 0:23:54Produce is fantastic.
0:23:54 > 0:23:57I'm not a drinker, so I can't partake in your...
0:23:57 > 0:24:00In your Blackout Beer. But it certainly goes with the dish.
0:24:00 > 0:24:03It's got a flavour that I think works perfectly.
0:24:03 > 0:24:06It lends itself to the caramelising on the outside of the beef.
0:24:06 > 0:24:10- Flavour in the beer's lovely. - It is, actually, isn't it?
0:24:10 > 0:24:11Wonderful dish!
0:24:11 > 0:24:13This is the banquet main course, is it?
0:24:13 > 0:24:15This is the first dish I came up with when I heard the brief.
0:24:15 > 0:24:18It's the one I can really see being in St Paul's Cathedral.
0:24:18 > 0:24:19Be absolutely fantastic.
0:24:19 > 0:24:22The lights dimmed and people coming out with a lantern,
0:24:22 > 0:24:24serving a wonderful plate of food...
0:24:24 > 0:24:26- Yeah.- Yeah, with a sip of beer.
0:24:26 > 0:24:28- Give it a score. - I'll have to say...er, nine.
0:24:28 > 0:24:29OK.
0:24:29 > 0:24:31I think it'll be a very strong nine.
0:24:31 > 0:24:33What does he lose a point on, then?
0:24:33 > 0:24:34I don't know.
0:24:38 > 0:24:41I think we've all put fantastic main courses up today.
0:24:42 > 0:24:44It's who's going to win?
0:24:44 > 0:24:48We'll see what happens on the scores, but today it'll be close.
0:24:53 > 0:24:55Hello, Chefs.
0:24:55 > 0:24:58Colin, I'll start with you.
0:24:58 > 0:25:02With Grandad's Posh Pie with beef and polenta.
0:25:02 > 0:25:06The beef fillet was cooked well. It was delicious.
0:25:06 > 0:25:10The red-cabbage puree was an unusual thing,
0:25:10 > 0:25:11but I really liked it.
0:25:11 > 0:25:14It gave it a little slap to the dish that it needed to.
0:25:14 > 0:25:17I have to say, though, I think the pie wasn't quite as good
0:25:17 > 0:25:20as I was kind of hoping it to be.
0:25:20 > 0:25:24Actually, I think what you should have done is a big pithivier -
0:25:24 > 0:25:26perhaps a sharing thing,
0:25:26 > 0:25:28a magnificent thing,
0:25:28 > 0:25:29that would have had more presence.
0:25:29 > 0:25:31Frances, for your Seeking Sanctuary
0:25:31 > 0:25:34of pressed duck with lavender and blueberries.
0:25:34 > 0:25:37The story goes on, it's quite touching.
0:25:38 > 0:25:41The way you presented it, with your props -
0:25:41 > 0:25:44I could just see that going to the banquet.
0:25:44 > 0:25:47And I also just liked the way you used the whole bird.
0:25:47 > 0:25:49Wartime - use everything.
0:25:49 > 0:25:51In terms of cooking,
0:25:51 > 0:25:54I thought the little balls in chard
0:25:54 > 0:25:56were just a little bit rough-and-ready.
0:25:56 > 0:25:58The creamed potato and the little pattypans
0:25:58 > 0:26:01they just needed a bit more attention to detail.
0:26:01 > 0:26:03Having said that, the duck breast was spot-on
0:26:03 > 0:26:06and the pressed liver was immaculately seasoned -
0:26:06 > 0:26:08bundles of flavour.
0:26:08 > 0:26:11Without a doubt, best cooking from you so far this week.
0:26:12 > 0:26:14Paul, for your Blackout Beef
0:26:14 > 0:26:16with rib, carrot and bone marrow -
0:26:16 > 0:26:19first two courses were a little bit underwhelming
0:26:19 > 0:26:21in terms of brief and delivery and flair.
0:26:21 > 0:26:24What we really needed from you from the main course
0:26:24 > 0:26:26was a banquet-worthy dish.
0:26:26 > 0:26:30Technically, I thought every aspect was spot-on - the braised rib,
0:26:30 > 0:26:34the meat from the rib eye, both immaculately executed.
0:26:34 > 0:26:36Thoroughly delicious.
0:26:36 > 0:26:38The heart - simple, tasty,
0:26:38 > 0:26:42but actually what I liked the most about the heart was its...
0:26:42 > 0:26:43Its kind of relevance.
0:26:43 > 0:26:45The pride of Britain, heart of Britain.
0:26:45 > 0:26:47I thought that was just fantastic.
0:26:47 > 0:26:49The bone marrow was perfectly cooked,
0:26:49 > 0:26:52and the theatrics... It was a dish that was nailed.
0:26:52 > 0:26:53Absolutely nailed.
0:26:55 > 0:26:57So, on to the scores.
0:26:58 > 0:27:00Colin, for your Grandad's Posh Pie...
0:27:03 > 0:27:05I'm going to give you a...
0:27:07 > 0:27:097 out of 10.
0:27:10 > 0:27:13Frances, for your Seeking Sanctuary,
0:27:13 > 0:27:15I'm giving you...
0:27:20 > 0:27:24..not quite what you had hoped you might get, but a nine.
0:27:25 > 0:27:28Paul, for your Blackout Beef,
0:27:28 > 0:27:31I'm going to give you a score of...
0:27:36 > 0:27:3710.
0:27:38 > 0:27:41- It's a stunning dish.- Thank you.
0:27:41 > 0:27:43So, everything to go for. Thank you.
0:27:44 > 0:27:47- Well done. - This is the man - well done.
0:27:47 > 0:27:48Very, very good dish.
0:27:48 > 0:27:50Completely deserved.
0:27:50 > 0:27:51With one course remaining,
0:27:51 > 0:27:55Colin's lost his lead and been joined in first place by Paul,
0:27:55 > 0:27:58with Frances only two points behind.
0:27:58 > 0:28:00I'm thrilled with the nine.
0:28:00 > 0:28:02Erm... I feel I'm back on track.
0:28:02 > 0:28:05I feel disappointed that the lead I had has now gone,
0:28:05 > 0:28:08I just need to make sure I deliver on my dessert.
0:28:08 > 0:28:12Nailing a 10 has got me even more determined now
0:28:12 > 0:28:14that I want to see that go to St Paul's Cathedral.
0:28:14 > 0:28:16Tomorrow it's the dessert course,
0:28:16 > 0:28:20and with two points separating the chefs, there's no room for error.
0:28:20 > 0:28:22BLEEP
0:28:22 > 0:28:24They're all under pressure to deliver...
0:28:27 > 0:28:31..as only two can go through to cook their menus again for the judges.
0:28:32 > 0:28:34Urrrhh...!