0:00:04 > 0:00:07This week, three of Northern Ireland's best chefs.
0:00:07 > 0:00:09Hopefully no schoolboy errors today.
0:00:09 > 0:00:11Returning finalist Raymond McArdle...
0:00:11 > 0:00:13Every element has to be really, really right.
0:00:13 > 0:00:15..Richard Corrigan's protege Chris McGowan...
0:00:15 > 0:00:18Not what I need right now, no. Definitely not what I need.
0:00:18 > 0:00:20And eager young newcomer Will Brown...
0:00:20 > 0:00:25Let's just wait to see and find out.
0:00:25 > 0:00:29..are going head-to-head to get their dishes to a banquet
0:00:29 > 0:00:32commemorating the 70th anniversary of D-Day
0:00:32 > 0:00:35at the iconic St Paul's Cathedral.
0:00:36 > 0:00:39Yesterday's fish course saw Chris triumph.
0:00:39 > 0:00:42I can see that going onto a D-Day banquet.
0:00:42 > 0:00:46- But once again, Will...- Excuse me. - ..failed to impress.
0:00:46 > 0:00:49If you'd kept it simple, that score would be much, much higher.
0:00:49 > 0:00:52Today it's the main cause and Raymond's going all-out
0:00:52 > 0:00:54to keep his lead over his rivals.
0:00:54 > 0:00:56I've got lots of little elements in it
0:00:56 > 0:00:58and I really need to pull them all together.
0:00:58 > 0:01:01But will last year's regional champ let the pressure get to him?
0:01:01 > 0:01:03Where's all my pickle gear?
0:01:05 > 0:01:07Where did you put my casserole?
0:01:07 > 0:01:10I think he's left it out. Yeah, he has.
0:01:10 > 0:01:13It was two little squares of horseradish.
0:01:13 > 0:01:15And it's disappointing.
0:01:26 > 0:01:28This June, the nation will commemorate 70 years
0:01:28 > 0:01:30since the D-Day landings,
0:01:30 > 0:01:34a momentous World War II battle on the beaches of Normandy.
0:01:36 > 0:01:38The chefs have been tasked with creating patriotic dishes
0:01:38 > 0:01:43- to honour the brave heroes who fought for our freedom.- Wow!
0:01:43 > 0:01:46And they've researched how their communities
0:01:46 > 0:01:48were affected by the war.
0:01:48 > 0:01:50You've got one of those in your 24-hour ration pack,
0:01:50 > 0:01:53- which is one per day. - One per day.
0:02:00 > 0:02:02Judging the chefs all week is two-time winner
0:02:02 > 0:02:05and two Michelin starred pub chef Tom Kerridge.
0:02:06 > 0:02:10I've been very fortunate myself to have cooked at the banquet twice.
0:02:10 > 0:02:12Both times doing the main course.
0:02:12 > 0:02:14So I'm really looking for something special today.
0:02:14 > 0:02:16I really hope they've lifted their game
0:02:16 > 0:02:19and I'm going to be looking for eights, nines and tens scores today.
0:02:22 > 0:02:24This is the big day. Main course.
0:02:24 > 0:02:26For me, it's just about keeping that momentum now.
0:02:26 > 0:02:29- If I don't do well, I'm going home. - A good score will get you back in the race.
0:02:29 > 0:02:33A high score will get me back in and hopefully I can achieve that.
0:02:35 > 0:02:38First up is currant leader Raymond McArdle,
0:02:38 > 0:02:40who reached the finals last year.
0:02:40 > 0:02:42He started the week strongly, but scored only
0:02:42 > 0:02:46a six for his fish course, putting him one point ahead of Chris.
0:02:46 > 0:02:49I've got a really strong main course. A lot going on.
0:02:49 > 0:02:52I just really want to knock it out of the park this year
0:02:52 > 0:02:54and set a good standard.
0:02:54 > 0:02:57I just need to nail everything perfect.
0:02:59 > 0:03:02- One point in the lead.- Yeah. It's nothing really, is it?
0:03:02 > 0:03:07- So, what's your inspiration for your dish today?- I'm doing two dishes.
0:03:07 > 0:03:10One for the officer and one for the soldier.
0:03:10 > 0:03:15For the officers the nice, fancy cut of meat, char-grilled.
0:03:15 > 0:03:17Sirloin. And then what else have we got?
0:03:17 > 0:03:21- I'm going to do some oxtail hash. - OK.
0:03:21 > 0:03:24- And here we have brisket.- Brisket.
0:03:24 > 0:03:28I took the idea from, you know, wartime bully beef.
0:03:28 > 0:03:30So what are we serving all the beef with?
0:03:30 > 0:03:33I'm doing a horseradish milk and clamped vegetables,
0:03:33 > 0:03:35something my grower does for me.
0:03:35 > 0:03:37- Clamped vegetables? - Yeah, I've got some here.
0:03:40 > 0:03:43OK. So, when you dig up the vegetables,
0:03:43 > 0:03:46in order to keep their shelf life,
0:03:46 > 0:03:49he clamps them in moist sand and it will hold for a couple of months
0:03:49 > 0:03:52and they actually mature a lot better.
0:03:52 > 0:03:54- And that improves flavour?- Yeah.
0:03:58 > 0:03:59Ray's dish, Officers' Mess,
0:03:59 > 0:04:02looks like he's got some fantastic ingredients.
0:04:02 > 0:04:06But the issues are, are they going to be two separate dishes?
0:04:06 > 0:04:08Can he marry the two dishes together?
0:04:08 > 0:04:11This will be where Ray can show his skills off
0:04:11 > 0:04:13or he can fall by the wayside.
0:04:15 > 0:04:18Next up, trailing Raymond by just one point is Richard Corrigan's
0:04:18 > 0:04:22head chef Chris McGowan. His menu, inspired by wartime slogans,
0:04:22 > 0:04:24saw him struggle with his starter but yesterday,
0:04:24 > 0:04:28he beat his rivals with a strong eight for his fish course.
0:04:28 > 0:04:32Obviously, everybody would love to get the main course to the banquet.
0:04:32 > 0:04:34I'm no different.
0:04:34 > 0:04:36I'm looking forward to showcasing my skills
0:04:36 > 0:04:40and producing something that, hopefully, Tom will find amazing.
0:04:43 > 0:04:47- Chris, what is your dish called? - The Pig Club.- The Pig Club.
0:04:47 > 0:04:49And what does that mean? Where does that come from?
0:04:49 > 0:04:51It comes from a wartime slogan,
0:04:51 > 0:04:54it was a government initiative of the day.
0:04:54 > 0:04:56"Save kitchen waste to feed the pigs."
0:04:56 > 0:04:59Government funded and then when they went to slaughter,
0:04:59 > 0:05:02the government took half and half of them back into the community
0:05:02 > 0:05:06so it was kind of generating a food source for the country
0:05:06 > 0:05:08- and also for the local community. - OK.
0:05:08 > 0:05:11- So, we have a suckling pig.- Yeah.
0:05:11 > 0:05:13And how are we going to cook this?
0:05:13 > 0:05:16I'm going to give you the little rack so you can have a lovely little
0:05:16 > 0:05:20double bone chop with a lovely piece of crackling on the back of it.
0:05:20 > 0:05:23You're going to have a piece of the shoulder or the leg.
0:05:23 > 0:05:25I'm going to make my own black pudding.
0:05:25 > 0:05:29- You're going to make your own black pudding?- Yeah.- Is that a risk?
0:05:29 > 0:05:32- I don't think so. It's something I'm kind of known for.- And an onion.
0:05:32 > 0:05:35What are we going to do with the onion, Chris?
0:05:35 > 0:05:39- I'm going to do onion ash. - Onion ash.- Yeah. Onion ash.
0:05:39 > 0:05:41- So you are going to burn an onion? - Well, it's like an ash.
0:05:41 > 0:05:43It looks like ash on the plate.
0:05:43 > 0:05:47If I deliver this the way I know I can, I think it would be amazing.
0:05:47 > 0:05:51It's a homage to the pig, really.
0:05:53 > 0:05:55Chris's dish, The Pig Club.
0:05:55 > 0:05:59His dish sounds great, simple cooking.
0:05:59 > 0:06:02And it's pork - one of my favourite things ever.
0:06:02 > 0:06:06On the downside, it is pork and I know how to get pork to the banquet
0:06:06 > 0:06:09so I'm going to be looking for something super special.
0:06:11 > 0:06:14Finally, in last place is determined new recruit Will Brown.
0:06:14 > 0:06:17So far, he's been late to the pass with his dishes
0:06:17 > 0:06:20and marked down by Tom for overcomplicating his starter
0:06:20 > 0:06:23and fish courses, scoring just four for each.
0:06:23 > 0:06:25The main course is all or nothing.
0:06:25 > 0:06:28I have to get a great score to get back in the running.
0:06:29 > 0:06:32- Morning, Will. How are you? - Good to see you.
0:06:32 > 0:06:36Disappointed about the last two days but it's all still to play for.
0:06:36 > 0:06:38Still two days left, so I'm looking forward to getting started.
0:06:38 > 0:06:41Concentrating on getting the key elements right.
0:06:41 > 0:06:44- The key element, which is my fantastic rabbit.- OK.
0:06:44 > 0:06:47- What's the dish called? - The dish is called Run Rabbit Run.
0:06:47 > 0:06:51- Run Rabbit Run.- Yes.- OK. - We're making a little truffle mousse
0:06:51 > 0:06:53and we're rolling the rabbit in carrot.
0:06:53 > 0:06:56- So we've got some truffles. - Just through the rabbit.
0:06:56 > 0:06:59- Love truffles.- Also, we are going to make a croustillant of leg. OK.
0:06:59 > 0:07:03- So, a nice crispy element to the dish.- A nice bit of texture, yes.
0:07:03 > 0:07:05And we've got some big celeriac here.
0:07:05 > 0:07:07What are we going to do with this celeriac?
0:07:07 > 0:07:09We're just going to make a light froth,
0:07:09 > 0:07:12- just to bring the croustillant together.- OK.
0:07:12 > 0:07:14So, very clean flavours.
0:07:14 > 0:07:17With regards to this dish, this dish is very clean.
0:07:17 > 0:07:21- Not as much going on from the last two days.- Phew!
0:07:21 > 0:07:23I'm just concentrating on the main product,
0:07:23 > 0:07:25and that is obviously the rabbit.
0:07:26 > 0:07:30Will's dish, Run Rabbit Run.
0:07:30 > 0:07:32By the sound of it, he's going to be Run Will Run.
0:07:32 > 0:07:34I just wish he could concentrate
0:07:34 > 0:07:38on getting that beautiful rabbit cooked perfectly.
0:07:38 > 0:07:40That will get him the high scores.
0:07:45 > 0:07:47When it comes to the main course,
0:07:47 > 0:07:50all three chefs know they need to deliver. None more so than Will.
0:07:50 > 0:07:53I'm really going to go for it today, you know what I mean?
0:07:53 > 0:07:56- I have to step up to the mark. - You need an eight or a ten.
0:07:56 > 0:07:59Big-time. Big-time.
0:08:00 > 0:08:03Eager newcomer Will is hoping to put his disastrous
0:08:03 > 0:08:06low-scoring starter and fish courses behind him
0:08:06 > 0:08:09with his complex Run Rabbit Run main course.
0:08:09 > 0:08:13You know, it's just about me executing it the right way. On time.
0:08:13 > 0:08:16Making sure everything is cooked properly.
0:08:16 > 0:08:18There's no room for error here.
0:08:18 > 0:08:20He's making rabbit three ways -
0:08:20 > 0:08:24a loin, a technical croustillant and an unusual lollipop.
0:08:24 > 0:08:27But he has been warned by Tom to make his dishes simpler.
0:08:27 > 0:08:29What have we got here?
0:08:29 > 0:08:32That's just a bit of potato string around my pastry
0:08:32 > 0:08:34and I'm going to deep fry it.
0:08:34 > 0:08:37And there will be a little bit of the leg inside that.
0:08:37 > 0:08:39A few other ingredients.
0:08:39 > 0:08:41Most important thing for me is that it's clean.
0:08:41 > 0:08:44And make sure every element that goes on the plate -
0:08:44 > 0:08:47even if you're putting all of them on - is perfect, Chef.
0:08:47 > 0:08:49I will do, sure. Time will tell.
0:08:49 > 0:08:53- Come on, chief. Keep that energy up. - Thanks, Chef.
0:08:53 > 0:08:55He's doing another risky dish today, rabbit.
0:08:55 > 0:09:00I think rabbit can go absolutely swimmingly or just horribly wrong.
0:09:02 > 0:09:06Richard Corrigan's head chef Chris is cooking suckling pig
0:09:06 > 0:09:08nose to tail, using the shoulder,
0:09:08 > 0:09:11legs and loin for his main, The Pig Club.
0:09:11 > 0:09:13He's hoping to capitalise on the high score
0:09:13 > 0:09:15for his fish course yesterday.
0:09:15 > 0:09:18Wouldn't it be great if we could get a Northern Ireland main course
0:09:18 > 0:09:21- at the banquet? - It would be fantastic.
0:09:21 > 0:09:24Do you think we've done enough here to celebrate good dishes?
0:09:24 > 0:09:26I think so. I mean, they are all quality ingredients.
0:09:26 > 0:09:30All I can see so far is fantastic produce everywhere
0:09:30 > 0:09:33so it stands a great chance of having three great dishes today.
0:09:34 > 0:09:38Last year's Northern Ireland champ Raymond narrowly missed out
0:09:38 > 0:09:41on a banquet place so is going all out for his two-part main course
0:09:41 > 0:09:43- Officers' Mess -
0:09:43 > 0:09:47of beef sirloin for the officers and brisket for the soldiers.
0:09:47 > 0:09:51It's my busiest dish. Every element has to be really, really right.
0:09:51 > 0:09:54It's two dishes in one. Is that going to be quite a lot?
0:09:54 > 0:09:57I have the portions weighed out as if it was one dish so, no.
0:10:00 > 0:10:02It's difficult enough getting one dish,
0:10:02 > 0:10:05one plate of food up absolutely perfect, never mind two.
0:10:05 > 0:10:08So I think there is pitfalls in that, definitely.
0:10:10 > 0:10:14Accompanying Raymond's dish are clamped baby vegetables,
0:10:14 > 0:10:17an old-fashioned technique for preserving veg in moist sand
0:10:17 > 0:10:20with the added benefit of developing their favour.
0:10:20 > 0:10:24Will. And I was worried about how much work YOU have to do.
0:10:24 > 0:10:28This poor man is doing two main courses in one.
0:10:28 > 0:10:30I had to take that risk.
0:10:30 > 0:10:34I mean, officers apparently ate in ballrooms and ate really well
0:10:34 > 0:10:38and on nice china and the troops are stuck in a hedge somewhere.
0:10:38 > 0:10:40So I wanted to tell two stories.
0:10:43 > 0:10:45To research his main course, Officers' Mess,
0:10:45 > 0:10:48Raymond travelled to Ballymena to find out
0:10:48 > 0:10:51just what soldiers in the field ate during the Second World War.
0:10:52 > 0:10:54There he met up with Armed Forces enthusiasts
0:10:54 > 0:10:58Stephen Templeton, Neil Armstrong and Gary Campbell.
0:10:58 > 0:11:02- Hi, fellas.- Hi, Ray. Nice to meet you.- Nice to meet you guys.
0:11:02 > 0:11:04So, what's with the uniforms?
0:11:04 > 0:11:07We are members of the Wartime Living History Association.
0:11:07 > 0:11:11Basically, we exist to educate and commemorate all forces
0:11:11 > 0:11:14that fought during the Second World War from beginning to end.
0:11:14 > 0:11:17As you can see today, we are dressed as members of the British Airborne.
0:11:17 > 0:11:20Basically, this is the kind of stuff they would have worn on the day
0:11:20 > 0:11:24when they would have been taken in by parachute or by landing glider.
0:11:24 > 0:11:26During the War,
0:11:26 > 0:11:29each soldier would have been supplied with a daily ration pack.
0:11:29 > 0:11:31You needed high-calorie foods
0:11:31 > 0:11:34so this is a reproduction of the 24-hour ration pack.
0:11:34 > 0:11:39Tea, oatmeal, malt extract and corned beef.
0:11:39 > 0:11:41So, that was known as bully beef.
0:11:43 > 0:11:45It doesn't look very appetising.
0:11:47 > 0:11:50I'm thinking that's inedible.
0:11:51 > 0:11:55- OK. Are you ready to try some of this?- I can't wait!
0:11:55 > 0:11:58THEY LAUGH
0:12:02 > 0:12:05- It needs a bit of salt. - THEY LAUGH
0:12:05 > 0:12:09Having tried the type of bully or corned beef that would
0:12:09 > 0:12:12have likely fuelled the troops during the D-Day campaign,
0:12:12 > 0:12:14Raymond was keen to find out
0:12:14 > 0:12:17if his 21st-century brisket version would pass muster.
0:12:21 > 0:12:23- It's actually better than I thought.- That's good.
0:12:23 > 0:12:26There's a really nice colour on that meat and it's seasoned nicely.
0:12:26 > 0:12:28The vegetables are colouring nicely.
0:12:31 > 0:12:33You try that, guys, and you tell me.
0:12:40 > 0:12:45- I like that.- That's incredible. It pulls away.
0:12:47 > 0:12:50So, do you want to compare with the bully beef that you
0:12:50 > 0:12:52- cooked for me this morning?- No!
0:12:52 > 0:12:55No, no, no. Fine with this.
0:12:55 > 0:12:58You are spoilt! Have you spoilt already.
0:12:58 > 0:13:01It really brings it home for you that they had one hot meal a day
0:13:01 > 0:13:03and it could be the same every day.
0:13:03 > 0:13:05And it could be their last meal.
0:13:05 > 0:13:10And it brings it into perspective about what the competition is about.
0:13:14 > 0:13:17Praying for a top score, Raymond has a lot to do
0:13:17 > 0:13:19including his oxtail hash and horseradish milk,
0:13:19 > 0:13:22intended to go with both the officers' sirloin
0:13:22 > 0:13:26and the soldiers' brisket parts of his beef dish.
0:13:26 > 0:13:29I've got lots of little elements and I really need to pull them
0:13:29 > 0:13:31all together and you need everything right for Tom.
0:13:31 > 0:13:33He's been to the banquet twice
0:13:33 > 0:13:37so you don't want to be serving him any rubbish today.
0:13:37 > 0:13:40Just one point behind Raymond is Richard Corrigan's head chef Chris.
0:13:40 > 0:13:43Raymond can do what he wants. I'm not worried about what he's doing.
0:13:43 > 0:13:45I want to win this course today.
0:13:45 > 0:13:47I want to make sure that whenever I come in tomorrow,
0:13:47 > 0:13:49looking for the dessert, that I'm in the lead.
0:13:49 > 0:13:51His main course - The Pig Club -
0:13:51 > 0:13:55of suckling pig and black pudding contains a controversial ingredient.
0:13:55 > 0:13:58- Just putting together the onion ash. - The onion ash.
0:13:58 > 0:14:01Let me have a little look at this. I'm dubious about this.
0:14:01 > 0:14:03Really? Really?
0:14:03 > 0:14:06The idea of burning something and making it into ash
0:14:06 > 0:14:09and then serving it is a little bit lost on me.
0:14:09 > 0:14:11It's just a little sprinkling.
0:14:11 > 0:14:13It's an enhancer, almost just to enhance.
0:14:20 > 0:14:23Determined newcomer Will is five points behind Chris.
0:14:23 > 0:14:25A high score today will keep him in the running.
0:14:25 > 0:14:29He's moved onto his rabbit loin with truffle mousse.
0:14:29 > 0:14:32I'm just concentrating on flavours. Flavours, techniques.
0:14:32 > 0:14:35But he's gone against Tom's advice to keep it simple
0:14:35 > 0:14:37and as well as doing rabbit three ways,
0:14:37 > 0:14:39he's using props in his presentation.
0:14:40 > 0:14:44Hopefully he will enjoy my dish cos if he doesn't, I'm going home.
0:14:44 > 0:14:46Prop-wise it looks fantastic.
0:14:46 > 0:14:49Food-wise, let's hope it lives up to the props.
0:14:51 > 0:14:54Last year's finalist Raymond is plating up first
0:14:54 > 0:14:56with his Officers' Mess beef main.
0:14:56 > 0:14:59a complex two-part dish, putting him under considerable pressure.
0:14:59 > 0:15:01Where is my peas, Dave?
0:15:03 > 0:15:06And where is all my pickle gear?
0:15:10 > 0:15:15Where did you put my casserole? My casserole pot was sitting there.
0:15:19 > 0:15:21He starts his officers' plate with oxtail hash,
0:15:21 > 0:15:23peas and ale cooked onions.
0:15:23 > 0:15:27Gave yourself a lot to do with that, Ray, didn't you?
0:15:27 > 0:15:30I think he's a bit too busy to talk.
0:15:31 > 0:15:35Raymond slices his beef sirloin for the officers' part of his dish.
0:15:37 > 0:15:40Next it is the beef brisket for the soldiers' element,
0:15:40 > 0:15:42along with his clamped vegetable stew.
0:15:43 > 0:15:47Finally, a mushroom sauce is drizzled over the officers' plate
0:15:47 > 0:15:49and his two-part main is ready.
0:15:52 > 0:15:56- Is this a victorious main course for you, Chef?- I certainly hope so.
0:15:56 > 0:15:59- So, this and this is a portion. - It is.
0:15:59 > 0:16:03- What do you think, chaps? - Looks great. Yeah.
0:16:03 > 0:16:06I'm going to take the officers' bit because I'm feeling posh today.
0:16:06 > 0:16:08You can take these soldiers' bit and follow me
0:16:08 > 0:16:11and I will let you two chaps fight over that.
0:16:15 > 0:16:19So, we've got two dishes here. I don't know which one to start with.
0:16:20 > 0:16:24So, Ray, as one dish, do you think the balance is right
0:16:24 > 0:16:27- as one plate of food?- I think it works well together.
0:16:27 > 0:16:30- I think it does. - That is a big portion of meat.
0:16:30 > 0:16:33I'm six foot six and I couldn't finish that.
0:16:33 > 0:16:38So, this piece of brisket for you. Not too dry? Not too moist?
0:16:39 > 0:16:42I think it's... The inside of it is really nice and moist.
0:16:45 > 0:16:48- Is this one of those clamped vegetables?- Yeah.
0:16:48 > 0:16:51Do you think that flavour is perhaps too powerful?
0:16:51 > 0:16:53I think it's really turnipy.
0:16:53 > 0:16:56For me, the clamped veg hasn't added anything to the dish.
0:16:56 > 0:17:00I totally agree. I think it's a lot of smoke over nothing.
0:17:00 > 0:17:03You are quite happy with the cook on the pink piece of beef here?
0:17:03 > 0:17:07- It is rested enough for you? - Tom, I had five minutes.
0:17:07 > 0:17:09It got five minutes. I'll be honest.
0:17:09 > 0:17:11The beef itself, there is good flavour of it
0:17:11 > 0:17:13but borderline resting time.
0:17:13 > 0:17:17The hash, for me, is the best bit, if I was being brutally honest.
0:17:17 > 0:17:19It's got that depth of flavour that you're looking for.
0:17:19 > 0:17:23Wasn't there meant to be horseradish somewhere?
0:17:23 > 0:17:26Boom. It's not on the plate.
0:17:26 > 0:17:29I think he's left it out. He has.
0:17:31 > 0:17:33I was under severe pressure.
0:17:33 > 0:17:36But that's Great British Menu, isn't it?
0:17:36 > 0:17:39I think it is Ray's weakest dish so far.
0:17:39 > 0:17:42Difficult to understand what way you're going with it.
0:17:42 > 0:17:43What would you mark this out of ten
0:17:43 > 0:17:46- and what would you mark this out of ten?- You can't do that, Chef!
0:17:46 > 0:17:49It's two different main courses, no?
0:17:54 > 0:17:57- How did you get on, Ray? All right? - I left one of the elements off.
0:17:57 > 0:18:00- The horseradish cream? - It's just the pressure, isn't it?
0:18:00 > 0:18:03Tough one, Ray. A tough one, all right.
0:18:05 > 0:18:08Five points adrift of Chris is Will.
0:18:08 > 0:18:11He needs a top score today and is confident he's got everything
0:18:11 > 0:18:13under control for the first time this week.
0:18:13 > 0:18:16- I'll start my watch now. - I'm bang on time.
0:18:17 > 0:18:18Go for it.
0:18:20 > 0:18:23First on the plate is his rabbit loin,
0:18:23 > 0:18:25stuffed with truffle mousse,
0:18:25 > 0:18:27and his rabbit croustillant.
0:18:29 > 0:18:30How are we doing, Will?
0:18:30 > 0:18:32Coming now?
0:18:32 > 0:18:34Next, it's his quirky rabbit lollipop.
0:18:37 > 0:18:39His carrot puree goes on the plate.
0:18:40 > 0:18:42Followed by a celeriac foam.
0:18:43 > 0:18:46Then it's baby leeks.
0:18:46 > 0:18:50And his rabbit sauce decanted into wartime flasks.
0:18:52 > 0:18:54It's all served up in a helmet.
0:18:56 > 0:18:59- There we have it, Chef. - Run Rabbit Run!- Yeah.
0:18:59 > 0:19:01You were certainly running around at the end, Will.
0:19:01 > 0:19:02Sweating a wee bit, yeah.
0:19:02 > 0:19:07Right, then, chaps, you boys can crack on with that.
0:19:08 > 0:19:10- I'll open the door for you.- Cheers.
0:19:14 > 0:19:16What do you think, presentation-wise?
0:19:16 > 0:19:19- I think it's fantastic-looking. - It looks great, doesn't it?
0:19:19 > 0:19:22- I love the colours and the box... - Just the whole thing, yeah.
0:19:22 > 0:19:26- But is one person going to get this? - They'll need a big table!
0:19:26 > 0:19:28We'll get it in there, shall we?
0:19:28 > 0:19:30So what have we got here?
0:19:30 > 0:19:33This is just rabbit legs wrapped in potato string.
0:19:33 > 0:19:35And the crispiness of the croustillant?
0:19:35 > 0:19:38The leg, when it came out of the fire, was crispy.
0:19:41 > 0:19:42It could be a bit crunchier.
0:19:44 > 0:19:47That's really nice, actually. It's nicely seasoned.
0:19:47 > 0:19:51A nice, crispy texture with the softness of the meat inside.
0:19:52 > 0:19:54And the puree?
0:19:54 > 0:19:56I think it's spot-on, Chef.
0:19:56 > 0:19:59- What is it?- Carrot.- Carrot?- Yeah.
0:19:59 > 0:20:02- And this is the main part, the rabbit loin, yeah?- Yeah.
0:20:02 > 0:20:05- And that has black truffle through it?- Yeah.
0:20:05 > 0:20:09- Can you taste the black truffle enough?- I can taste it, yeah.
0:20:09 > 0:20:12I suppose it's a quieter taste.
0:20:12 > 0:20:14- RAY:- The rabbit loin is beautifully cooked, isn't it?
0:20:14 > 0:20:17Yeah, it's absolutely perfect. Absolutely perfect.
0:20:17 > 0:20:21- So do you feel you've embraced the brief with this dish?- I hope so.
0:20:21 > 0:20:22Concentrating on the main flavour
0:20:22 > 0:20:25is what you've been saying in the last two days.
0:20:25 > 0:20:27And I believe I've achieved that today.
0:20:28 > 0:20:32- What would you score it, Ray? - I'd score him a seven.
0:20:32 > 0:20:35I'd give him an eight for that. I really do think it's that good.
0:20:40 > 0:20:42- How are you getting on, Chris? - Good, mate.
0:20:42 > 0:20:44More importantly, how are you?
0:20:44 > 0:20:47- Time will tell.- Yeah. - He doesn't give anything away.
0:20:47 > 0:20:49What's your feeling on the dish?
0:20:49 > 0:20:51I was happy with my dish,
0:20:51 > 0:20:53just looking forward to see what Chef has to say about it.
0:20:53 > 0:20:54This course.
0:20:56 > 0:20:59Last to plate up is Chris with his main, the Pig Club.
0:20:59 > 0:21:02For the first time this week he's using props in his presentation.
0:21:02 > 0:21:05He's organised and has everything under control.
0:21:05 > 0:21:08The chops are ready, resting, the shoulder's in there,
0:21:08 > 0:21:11- the bone marrow's in there. - How's your black pudding?
0:21:11 > 0:21:13Black pudding - good man! Good man...
0:21:13 > 0:21:15Will...
0:21:15 > 0:21:17The legend!
0:21:17 > 0:21:20You didn't remind me about my horseradish, did you, Will?
0:21:20 > 0:21:22WILL LAUGHS
0:21:24 > 0:21:28He starts his plate with onion puree followed by bone marrow.
0:21:30 > 0:21:32Next on, it's pork shoulder and roasted carrots.
0:21:34 > 0:21:38He adds spring onion and the controversial onion ash.
0:21:38 > 0:21:40Then his black pudding.
0:21:40 > 0:21:42It's like a meat feast.
0:21:42 > 0:21:45- WILL:- A bit more delicate than a meat feast, you know.
0:21:46 > 0:21:48Pork chops go on next.
0:21:52 > 0:21:55Finally, he pours his sauce into mini saucepans.
0:22:01 > 0:22:03Looks like blood, sweat and tears has gone into this one, chief.
0:22:03 > 0:22:06- There's a lot of love there. - A lot of love there.
0:22:06 > 0:22:11- Well, I'll take my ration book. - As a memento.- Thank you very much.
0:22:11 > 0:22:15And a little saucepan of sauce. You bring a plate.
0:22:15 > 0:22:17Chaps, you get on with that.
0:22:21 > 0:22:23You finally decided to start using props.
0:22:23 > 0:22:28That is a traditional, authentic ration book for Mr Tom Kerridge.
0:22:28 > 0:22:30Thank you very much! My pleasure.
0:22:30 > 0:22:33It's a menu card. Nice touch, eh?
0:22:33 > 0:22:37- So this is your home-made black pudding.- Yeah.
0:22:37 > 0:22:41- Flavour-wise, that's OK for you? - Yeah, it's not too spicy.
0:22:41 > 0:22:44You get the mace, but it's not too salty. The flavour's there.
0:22:44 > 0:22:47What do you think of the home-made black pudding?
0:22:47 > 0:22:50I think it's an explosion of flavours when it goes in your mouth.
0:22:50 > 0:22:51I'm really enjoying it.
0:22:51 > 0:22:54The shoulders and legs. That's cooked enough for you?
0:22:54 > 0:22:59The shoulders were cooked for two and a half and the legs for about three hours, 15.
0:22:59 > 0:23:04- And then you crisped it up?- No. - Cut it out of the pan?- Mm-hm.
0:23:04 > 0:23:06So it's proper crackling.
0:23:06 > 0:23:09- Then we have the onion here and the onion ash.- Yeah.
0:23:10 > 0:23:12Does that work for you?
0:23:12 > 0:23:14I don't think it's technique over substance,
0:23:14 > 0:23:17I think it does add flavour to that onion puree
0:23:17 > 0:23:20when you use both of them together in a little button onion.
0:23:20 > 0:23:23I liked it. It gives it that wee kick.
0:23:23 > 0:23:27I thought it would just taste burnt or something.
0:23:27 > 0:23:29Does this celebrate the best of British?
0:23:29 > 0:23:31I think so.
0:23:31 > 0:23:34People would be more than happy to eat something that somebody
0:23:34 > 0:23:37had crafted like that for them.
0:23:37 > 0:23:40- What score would you give this? - I would give it a solid eight.
0:23:40 > 0:23:43I'd agree. He's done really well on this, and fair play to him
0:23:43 > 0:23:45because he worked hard for it.
0:23:52 > 0:23:53How did you get on?
0:23:53 > 0:23:55I gave it everything I had, guys.
0:23:55 > 0:23:58- You certainly did. - Yeah.
0:23:58 > 0:24:01I think we all want to get to Friday.
0:24:01 > 0:24:02And we all want to face the judges.
0:24:02 > 0:24:04Yeah.
0:24:12 > 0:24:15How are we doing, boys? Main course over.
0:24:15 > 0:24:16OK.
0:24:16 > 0:24:21Ray, I'm going to start off with you and your Officers' Mess.
0:24:22 > 0:24:26I loved your thinking of the dish. You really hit the brief for me.
0:24:27 > 0:24:30On the officers' plate, the oxtail hash was fantastic.
0:24:30 > 0:24:35The herby crust on the top and the potato worked really, really well.
0:24:35 > 0:24:40And the soldiers' mess tin, the brisket, I thought was stunning.
0:24:40 > 0:24:42Really big, powerful flavours coming through.
0:24:42 > 0:24:45That turnip really packed a punch.
0:24:45 > 0:24:49I know you forgot the horseradish milk. It didn't matter.
0:24:49 > 0:24:51The dish was great.
0:24:51 > 0:24:55However, it was way too much going on.
0:24:55 > 0:25:01Most of all, the biggest problem I had with that dish is it was massive.
0:25:01 > 0:25:03You only need to have one of those dishes.
0:25:03 > 0:25:08I just can't see people eating two main courses at a banquet.
0:25:10 > 0:25:12Will.
0:25:12 > 0:25:13For your Run Rabbit Run...
0:25:15 > 0:25:18The idea of using rabbit from wartime is great.
0:25:19 > 0:25:21The presentation was fantastic.
0:25:21 > 0:25:23It was completely in keeping with the dish.
0:25:25 > 0:25:26However...
0:25:27 > 0:25:32..some of the flavour was lacking. It wasn't quite there.
0:25:32 > 0:25:35The croustillant itself wasn't quite crispy enough
0:25:35 > 0:25:40and the sauce in the bottle was just a little watery and lacked depth.
0:25:40 > 0:25:42However...
0:25:42 > 0:25:45you were very focused. It was a great bit of cooking today.
0:25:45 > 0:25:47You've done yourself proud.
0:25:47 > 0:25:49Thank you, Tom.
0:25:49 > 0:25:51Chris.
0:25:51 > 0:25:52The Pig Club.
0:25:54 > 0:25:57It really chimed with that wartime approach to cooking,
0:25:57 > 0:25:59using the whole of the animal.
0:25:59 > 0:26:03Nose-to-tail eating. Make sure every little bit is used.
0:26:03 > 0:26:06The black pudding, for me...
0:26:06 > 0:26:09..was very special. It was just stunning.
0:26:09 > 0:26:11It was a wonderful bit of cooking.
0:26:11 > 0:26:15Loads of great flavours going on on the plate. But there were errors.
0:26:17 > 0:26:22I found the burnt onion ash way too bitter. Strong aftertaste.
0:26:23 > 0:26:27When we're cooking pork, we have to get crackling.
0:26:27 > 0:26:28The crackling has to be right.
0:26:28 > 0:26:33The problem with the shoulder was the skin was soft and rubbery.
0:26:33 > 0:26:34It was lost.
0:26:37 > 0:26:39So the scores.
0:26:39 > 0:26:41Ray...
0:26:41 > 0:26:44..for your Officers' Mess...
0:26:44 > 0:26:45..I'm giving you...
0:26:47 > 0:26:49..seven out of ten.
0:26:50 > 0:26:51Will.
0:26:53 > 0:26:56..For your Run Rabbit Run, I'm giving you...
0:26:58 > 0:27:00..seven out of ten.
0:27:00 > 0:27:03This is by far your best dish so far this week.
0:27:05 > 0:27:07Chris.
0:27:07 > 0:27:08For the Pig Club.
0:27:11 > 0:27:12I'm giving you...
0:27:13 > 0:27:16..seven out of ten.
0:27:17 > 0:27:21Guys, they was some great cooking today, but overall,
0:27:21 > 0:27:25a few schoolboy errors have let you down across the way.
0:27:25 > 0:27:28It's pastry course next. Dessert day.
0:27:28 > 0:27:33And this is every chef's downfall. Good luck tomorrow, guys.
0:27:33 > 0:27:34ALL: Thanks.
0:27:36 > 0:27:39Well done. Brilliant. Ray, well done.
0:27:39 > 0:27:43With three courses done, Raymond retains his one-point lead
0:27:43 > 0:27:45over Chris, while Will still trails
0:27:45 > 0:27:47a further five points behind.
0:27:48 > 0:27:50I'm still happy to be in the lead,
0:27:50 > 0:27:54and hopefully I'm still in the lead at the end of the pudding.
0:27:54 > 0:27:58Anything could happen. I mean, really anything could happen.
0:27:58 > 0:28:03It would have been nice to get a ten, but I'll take the seven.
0:28:03 > 0:28:05If you fall, you fall. If you don't, you don't.
0:28:05 > 0:28:08Tomorrow we just have to totally go for it.
0:28:08 > 0:28:10I've got to take a positive from it.
0:28:10 > 0:28:13Hopefully, tomorrow I can push on and claw this back.
0:28:15 > 0:28:19Tomorrow, the Northern Irish contenders fight it out for dessert.
0:28:19 > 0:28:22- It's very colourful! - A bit like myself!
0:28:22 > 0:28:24It's their last chance to impress Tom...
0:28:24 > 0:28:27The jelly is just melting on this board.
0:28:27 > 0:28:29Would it be fair to say you're feeling the heat?
0:28:29 > 0:28:31..before one chef is sent home.
0:28:33 > 0:28:35Commiserations.