0:00:04 > 0:00:06This year, the country's top chefs...
0:00:06 > 0:00:09- Feeling the pressure? - Massively, massively, massively.
0:00:09 > 0:00:12..are striving to produce 21st-century dishes...
0:00:12 > 0:00:15Looks like blood, sweat and tears have gone into this one, chief.
0:00:15 > 0:00:17..for a commemorative banquet
0:00:17 > 0:00:21marking the 70th anniversary of D-Day at London's iconic St Paul's,
0:00:21 > 0:00:24a bastion of British wartime resilience.
0:00:26 > 0:00:28- From triumphs... - I'm going to give you a 10.
0:00:28 > 0:00:31It absolutely blew me away.
0:00:31 > 0:00:33- ..to disasters.- BLEEP!
0:00:33 > 0:00:35The fan in the oven's just blown my tuiles.
0:00:35 > 0:00:38Please, God, work. Please, God, work.
0:00:38 > 0:00:41All under the watchful eyes of ferocious former champions.
0:00:41 > 0:00:44- For me, he looks like a rabbit in the headlights.- BLEEP!
0:00:44 > 0:00:48Battling it out this week to represent Scotland are three newcomers.
0:00:48 > 0:00:51Double-Michelin-starred Stevie McLaughlin.
0:00:51 > 0:00:54I'm cooking from the heart here. I'm cooking for homage.
0:00:54 > 0:00:57For those that suffered. I'm not cooking for awards.
0:00:57 > 0:00:58Unconventional Neil Rankin.
0:00:58 > 0:01:01I was expecting to be putting my feet up by this stage.
0:01:01 > 0:01:04- That's not happening.- And experienced Jacqueline O'Donnell.
0:01:04 > 0:01:06I want to give you boys a run for your money.
0:01:06 > 0:01:10Who's hoping her traditional approach will take her all the way.
0:01:10 > 0:01:12Have I worried you at all?
0:01:12 > 0:01:15But with two Michelin stars and a trailblazer to beat...
0:01:15 > 0:01:19- BLEEP!- ..can she prove she's got what it takes?
0:01:19 > 0:01:21Do you know what guys?
0:01:21 > 0:01:24Pink's not a colour, it's an attitude.
0:01:36 > 0:01:39In June 2014, the nation will commemorate 70 years
0:01:39 > 0:01:41since the D-Day landings.
0:01:41 > 0:01:44The chefs have been tasked with producing dishes that
0:01:44 > 0:01:47honour our WWII heroes.
0:01:47 > 0:01:51They've delved into the past for inspiration, both at home...
0:01:51 > 0:01:53It was completely blasted out of the ground
0:01:53 > 0:01:56- by a high explosive.- ..and abroad.
0:01:56 > 0:01:58Standing here looking at this memorial
0:01:58 > 0:02:01and coming to Normandy, it's quite moving.
0:02:06 > 0:02:09Competing this week for the chance to cook
0:02:09 > 0:02:12at the commemorative D-Day banquet are...
0:02:12 > 0:02:15Head chef at Scotland's only double-Michelin-starred
0:02:15 > 0:02:17restaurant, Stevie McLaughlin.
0:02:17 > 0:02:20What I get out of bed for is cooking perfect plates of food.
0:02:20 > 0:02:24One of Scotland's most respected and experienced chefs,
0:02:24 > 0:02:26Jacqueline O'Donnell.
0:02:26 > 0:02:28I've been running my own kitchen for 17 years,
0:02:28 > 0:02:31so whatever the boys throw at me, I'm ready.
0:02:31 > 0:02:35And a leading force on the London restaurant scene, Neil Rankin.
0:02:35 > 0:02:38I'm not afraid to be different in the kitchen.
0:02:38 > 0:02:40I've got my own style of cooking
0:02:40 > 0:02:42and it's nothing like you've ever tasted.
0:02:46 > 0:02:49Judging the chefs is a highly-acclaimed
0:02:49 > 0:02:50veteran of the competition.
0:02:52 > 0:02:55- So we're about to find out who the veteran is.- I'm feeling nervous.
0:02:55 > 0:02:59A classical chef who's a stickler for perfection.
0:03:02 > 0:03:04Jeremy Lee.
0:03:04 > 0:03:06A-ha! Scotland's finest.
0:03:06 > 0:03:08LAUGHTER
0:03:08 > 0:03:10- Morning.- ALL: Morning.
0:03:10 > 0:03:13The brief is to cook for a banquet for the veterans in St Paul's.
0:03:13 > 0:03:15How you feeling? Confident for that?
0:03:15 > 0:03:17- Looking forward to it.- Oh, good.
0:03:17 > 0:03:19It would be very nice to have Scotland there, I think.
0:03:19 > 0:03:22All four courses would be quite good,
0:03:22 > 0:03:24if you possibly can pull it out of the hat, so to speak.
0:03:24 > 0:03:26Good luck to you all. I'm looking forward to it.
0:03:26 > 0:03:30Food to challenge and food to win. Thank you.
0:03:32 > 0:03:34- Are we ready?- Yeah. Let's go.
0:03:36 > 0:03:40Glaswegian classical heavyweight Stevie McLaughlin is up first.
0:03:40 > 0:03:43At the top of his game with two Michelin stars,
0:03:43 > 0:03:45he's got everything to prove.
0:03:45 > 0:03:48What's your inspiration for this whole menu?
0:03:48 > 0:03:52The whole menu is paying homage to everyone involved in the war.
0:03:52 > 0:03:54My dish is called, Normandy 1944.
0:03:54 > 0:03:58The inspiration for the dish is not every day they want to eat their ration packs,
0:03:58 > 0:04:01so as they march through the country, they're picking up bits and pieces.
0:04:01 > 0:04:04I'm just going to create a little bit of a luxurious homage
0:04:04 > 0:04:06to what they may have picked up along the way.
0:04:06 > 0:04:08What are you going to be cooking for us?
0:04:08 > 0:04:11I've got this beautiful artichoke from Normandy which I'm going to peel down.
0:04:11 > 0:04:14- Once it's cooked, I'm going to scoop it out.- Oh, right. I see.
0:04:14 > 0:04:17The exciting part for me is the cheese. Normandy camembert.
0:04:17 > 0:04:18We're going to make a warm cream with that
0:04:18 > 0:04:20and we're going to serve a warm,
0:04:20 > 0:04:22airy mousse inside the heart of the artichoke,
0:04:22 > 0:04:24cover it with crispy fried onions.
0:04:24 > 0:04:27We're going to dress it with some cured pork
0:04:27 > 0:04:29and make a calvados butter sauce.
0:04:29 > 0:04:32I'm going to blitz down button mushrooms,
0:04:32 > 0:04:34add a few drops of soy sauce
0:04:34 > 0:04:37and a few drops of red wine vinegar as a condiment.
0:04:37 > 0:04:38Oh, wow!
0:04:38 > 0:04:42Sounds like a some derring-do going on in that dish, if you ask me.
0:04:42 > 0:04:45As the only two-Michelin-starred chef who's competing,
0:04:45 > 0:04:48do you think this is the dish that will carry you through?
0:04:48 > 0:04:51I think it's part of a menu that will carry me through.
0:04:51 > 0:04:55Stevie's cooking a dish called, Normandy in 1944.
0:04:55 > 0:04:58It harks back to great classic cooking.
0:04:58 > 0:05:01Whether it's a winning dish remains to be seen.
0:05:03 > 0:05:06Next up, another Glaswegian.
0:05:06 > 0:05:10A traditional chef with over 30 years of cooking experience,
0:05:10 > 0:05:12Jacqueline O'Donnell.
0:05:12 > 0:05:16So, the inspiration for the whole menu is...?
0:05:16 > 0:05:19The journey that Britain has made from rations
0:05:19 > 0:05:21to the abundance that we have now.
0:05:21 > 0:05:25And my gran used to say we were lucky to have a bowl of sugar.
0:05:25 > 0:05:27So this is where I've come up with,
0:05:27 > 0:05:30Not Quite Your Mammie's Liver and Onions.
0:05:30 > 0:05:33- Is that that name of your dish?- Yes.
0:05:33 > 0:05:34So I've chosen calf's liver
0:05:34 > 0:05:38for the strength that it gave to the soldiers and the iron.
0:05:38 > 0:05:40And as a breakfast, they would have it.
0:05:40 > 0:05:42How are you going to cook the liver?
0:05:42 > 0:05:46I'm going to cook it in some butter, some thyme, a wee bit of garlic
0:05:46 > 0:05:47and keep it quite pink.
0:05:47 > 0:05:50I decided to add a granola topping to it.
0:05:50 > 0:05:56And we have some pecans, some pumpkin seeds, some sunflower seeds,
0:05:56 > 0:05:59some basil, some Parmesan just to help with a wee bit of the saltiness.
0:05:59 > 0:06:02Some cream, some onion juice just to keep the flavour.
0:06:02 > 0:06:06And then puree the onions down and make a crisp with it,
0:06:06 > 0:06:07again, with some textures.
0:06:07 > 0:06:11I'm going to finish it with a sauce using creme de cassis.
0:06:11 > 0:06:14Is this the dish that will take you marching through to victory?
0:06:14 > 0:06:19Absolutely. I think this would keep a smile on all the veterans' faces.
0:06:20 > 0:06:22I think with Jac's starter,
0:06:22 > 0:06:25there is a possibility it's a pretty rich starter.
0:06:25 > 0:06:29And as an opening gambit, might be too much.
0:06:29 > 0:06:32Last up is Edinburgh-born Neil Rankin,
0:06:32 > 0:06:36an unconventional chef who specialises in gourmet barbecuing.
0:06:36 > 0:06:40Your inspiration for the menu you're going to cook?
0:06:40 > 0:06:43The whole menu for me was about the spoils of victory,
0:06:43 > 0:06:46rather than focusing on the war itself.
0:06:46 > 0:06:49I think that translates better into delicious cuisine.
0:06:49 > 0:06:51The title of this dish?
0:06:51 > 0:06:53This is Pork Pie With Crackling.
0:06:53 > 0:06:56Inspiration behind it is what I think troops would be dreaming of
0:06:56 > 0:07:00when they're eating their Spam and biscuits out of their rations.
0:07:00 > 0:07:02- And, Neil, barbecue?- Yeah.
0:07:02 > 0:07:05I'll be barbecuing something in most of my dishes,
0:07:05 > 0:07:07but this one, I'll be doing the beetroot.
0:07:07 > 0:07:09I'm using my little piggy here.
0:07:09 > 0:07:11So I'm going to smoke the cheeks of the animal.
0:07:11 > 0:07:14I'm going to make some nice crackling with it.
0:07:14 > 0:07:16And then I've got some smoked ham hock, as well.
0:07:16 > 0:07:18We've got some lardo to line the pie.
0:07:18 > 0:07:21How are you going to make the pastry for this to elevate it?
0:07:21 > 0:07:24I'm doing a traditional hot water pastry.
0:07:24 > 0:07:26How are you going to make that magnificent?
0:07:26 > 0:07:28It's all presented very nicely.
0:07:28 > 0:07:30It's going to come with a beer, as well.
0:07:30 > 0:07:32I've got some beautiful apples.
0:07:32 > 0:07:34I've going to make a nice terrine. I'll make a salad out of them.
0:07:34 > 0:07:37Good. And then will you be able to avoid bashing your hat
0:07:37 > 0:07:41- and your brow, like this?- Hopefully. We'll see how it goes.- I know.
0:07:41 > 0:07:43Do you think a Scotsman should be wearing a baseball cap?
0:07:46 > 0:07:49So Neil's Potted Pork Pie And Crackling.
0:07:49 > 0:07:54A whole pig's head and then rendered into a pie, delicious.
0:07:54 > 0:07:56A starter for a banquet? Interesting.
0:07:56 > 0:07:58Well, we do want to win.
0:07:58 > 0:08:01We want to excel and we want to put Scotland to the fore.
0:08:01 > 0:08:04A lot rides on this and I think as the curtain goes up,
0:08:04 > 0:08:08dish one is what sets the pace for everything that's to follow.
0:08:14 > 0:08:16As the chefs get to work on their starters,
0:08:16 > 0:08:19it's not long before Stevie's in the firing line.
0:08:19 > 0:08:22So you're the one with the two Michelin stars.
0:08:22 > 0:08:25- Are you the one to beat?- I think that puts a big target on my head.
0:08:25 > 0:08:28- Definitely.- And we're going to shoot it.- Absolutely.
0:08:28 > 0:08:32Do you not think there a chance you might get a little bit carried away and miss the brief a little?
0:08:32 > 0:08:34There's every chance of that.
0:08:34 > 0:08:37I don't know many veterans that eat in two-Michelin-star restaurants.
0:08:37 > 0:08:40I'm cooking from the heart here. I'm cooking for homage.
0:08:40 > 0:08:44For those that suffered, those that are still suffering. I'm not cooking for awards.
0:08:45 > 0:08:48Now it's kicked off, there's a wee bit of one-upmanship going on.
0:08:48 > 0:08:51It's good. It's all healthy. It's competition.
0:08:51 > 0:08:54I feel confident, but I'm more determined to win this than ever.
0:08:58 > 0:09:01Stevie McLaughlin is head chef at Andrew Fairlie's
0:09:01 > 0:09:02two-Michelin-starred restaurant
0:09:02 > 0:09:06at the highly-prestigious Gleneagles Hotel.
0:09:06 > 0:09:08The pressure's on us every single day.
0:09:08 > 0:09:11Customers come with huge expectations.
0:09:11 > 0:09:13Seriously, if I don't win it,
0:09:13 > 0:09:15I'll never hear the end of it from this lot.
0:09:15 > 0:09:17ALL: Wahey, Chef!
0:09:18 > 0:09:21- Do you think I'm a crazy chef? - Yes.- You do?
0:09:22 > 0:09:26Away from the kitchen, Stevie's got the full support of his wife
0:09:26 > 0:09:27and two young children.
0:09:27 > 0:09:32He has a family background that makes getting to this year's banquet all the more important.
0:09:32 > 0:09:36Grandpa McLaughlin, my dad's dad, he was a cook in the Merchant Navy.
0:09:36 > 0:09:39Stevie's grandpa was on the Donaldson liner, Athenia,
0:09:39 > 0:09:42which was torpedoed by a German submarine
0:09:42 > 0:09:44within a few hours of war being declared.
0:09:44 > 0:09:48Many of those on board were the first casualties of WWII.
0:09:48 > 0:09:51If he wasn't a survivor, then I wouldn't be here today.
0:09:53 > 0:09:57What I want to do with my menu is make as much reference
0:09:57 > 0:09:59to what these people had to go through,
0:09:59 > 0:10:02but kind of bring it into modern-day context.
0:10:02 > 0:10:04I want them to think, "Well, he's genuinely cooking for us."
0:10:08 > 0:10:11Determined to honour the veterans with his homage to a D-Day
0:10:11 > 0:10:15soldier's journey through Normandy, Stevie's starter is
0:10:15 > 0:10:19a decadent affair of classic French flavours, featuring artichoke,
0:10:19 > 0:10:22Camembert mousse and cured ham.
0:10:22 > 0:10:26Have you got story on your plate though on all your courses?
0:10:26 > 0:10:28In my eyes, it's done.
0:10:28 > 0:10:33With military precision, Stevie prepares his artichoke hearts,
0:10:33 > 0:10:34the base of his dish,
0:10:34 > 0:10:38before turning his attention to his mushroom sauce -
0:10:38 > 0:10:41an unusual element that's caught the eye of Jeremy.
0:10:41 > 0:10:44- What have you got here?- I've got button mushrooms.- So this is raw?
0:10:44 > 0:10:47- Yeah, it's raw mushroom juice. - So mushroom ketchup?
0:10:47 > 0:10:51Kind of fermented, salted, kind of flavour.
0:10:51 > 0:10:54It's like a soldier's paste.
0:10:54 > 0:10:58'Stevie's mushroom wonder, I'm not sure what to make of that yet.'
0:10:58 > 0:11:02I'm going to be quite intrigued to see what he pulls out of the hat with that one.
0:11:02 > 0:11:05All three newcomers are gunning to make a big first impression
0:11:05 > 0:11:07with their starters.
0:11:07 > 0:11:11Experienced chef Jacqueline's hoping to elevate her old-fashioned
0:11:11 > 0:11:15classic, liver and onions, with an onion puree.
0:11:15 > 0:11:18I've put a lot of work into this brief
0:11:18 > 0:11:20and I want to give you boys a run for your money.
0:11:22 > 0:11:25Unconventional chef Neil hasn't left anything to chance
0:11:25 > 0:11:29with his tribute to when the D-Day veterans returned home.
0:11:29 > 0:11:32I've done this pork pie 94 times now.
0:11:32 > 0:11:35I certainly wasn't coming here with my eyes shut or anything.
0:11:35 > 0:11:36I've done my preparation.
0:11:36 > 0:11:42I really want to get through to these finals, which means, getting through to Friday.
0:11:43 > 0:11:47Originally from Edinburgh, Neil Rankin is based in London,
0:11:47 > 0:11:50where he's gained a reputation for his inventive cooking
0:11:50 > 0:11:53and cutting edge grilling skills, which he harnesses
0:11:53 > 0:11:56at the critically acclaimed Smokehouse, in Islington.
0:11:56 > 0:11:59My style of cooking is modern eclectic barbecue
0:11:59 > 0:12:02and I'm the only guy in the UK doing it right this moment.
0:12:02 > 0:12:05Fine dining's kind of on its way out.
0:12:05 > 0:12:09Big cooking's kind of on its way up. That's what it's all about.
0:12:09 > 0:12:11One omelette, medium rare, and one lamb stovies.
0:12:11 > 0:12:14I've never represented Scotland at anything.
0:12:14 > 0:12:16I grew up with Chris Hoy,
0:12:16 > 0:12:19so he represents Scotland at everything, so this is my turn!
0:12:21 > 0:12:23Wanting to do his country proud,
0:12:23 > 0:12:26Neil took his menu research seriously
0:12:26 > 0:12:30and spoke to people with first-hand experience of World War II, like Joe
0:12:30 > 0:12:35Renshaw, who volunteered in mobile canteens during the Blitz in London.
0:12:35 > 0:12:39So I put the tin hat on my head and the next thing,
0:12:39 > 0:12:43I learned that central Hampshire was bombed and was destroyed,
0:12:43 > 0:12:48and I got out and I scrambled over all this up where my room was
0:12:48 > 0:12:53and all that was left of my personal possessions was a little fibre
0:12:53 > 0:12:57suitcase and I had literally nothing else, except what I stood up in.
0:12:57 > 0:13:00Sometimes, we don't realise how lucky we are.
0:13:00 > 0:13:02I found the brief pretty good this year.
0:13:02 > 0:13:07Strikes a massive chord, to think about the war, the people who lost their lives, and to be representing
0:13:07 > 0:13:11that for people that have fought in the war, that's huge.
0:13:11 > 0:13:15Set on honouring the troops with his 21st century take on pork pie,
0:13:15 > 0:13:19Neil smokes cured pig's head, which he'll later mix with ham
0:13:19 > 0:13:23hock for the filling, in a special indoor barbecue.
0:13:23 > 0:13:25I think the pork pie, flavour-wise, it will be spot on.
0:13:25 > 0:13:28Everything in the dish are things he cooks every single day.
0:13:28 > 0:13:32He's really playing to his strengths on that one. Takes out the worry.
0:13:32 > 0:13:36Neil turns his attention to his hot water crust pastry,
0:13:36 > 0:13:39made by combining hot water and fat with flour.
0:13:39 > 0:13:44Are you going to be able to get this pastry thin enough, for a pork pie, for a starter?
0:13:44 > 0:13:47Yeah, absolutely. It's got to have a little bit of thickness to it.
0:13:47 > 0:13:51It's got lardo on the inside, which is going to give it a little extra thickness.
0:13:51 > 0:13:55'There's a worry you'll get far too much pastry and not enough filling, which is you really want.
0:13:55 > 0:13:59'And then with lardo in there as well, this could be quite hefty.'
0:14:02 > 0:14:06Experienced chef Jacqueline is hoping her nostalgic nod to
0:14:06 > 0:14:09a soldier's breakfast, Not Quite Your Mammy's Liver And Onions,
0:14:09 > 0:14:11will push her out in front.
0:14:11 > 0:14:15But she's starting to feel the pressure.
0:14:15 > 0:14:19The mood's changed tonight, so I'm feeling quite nervous about it all.
0:14:19 > 0:14:22We're all very focused and I think that's the big change.
0:14:22 > 0:14:24Got a job to do. Quite nervous.
0:14:24 > 0:14:27Jacqueline soaks her calves' liver in milk,
0:14:27 > 0:14:31an old-fashioned method thought to mellow the flavour.
0:14:31 > 0:14:34Before using a modern technique to make onion tuiles,
0:14:34 > 0:14:36by dehydrating onion puree.
0:14:36 > 0:14:41Liver and onion - I wouldn't start a banquet meal with liver.
0:14:41 > 0:14:44Convinced he's onto a winner with his classical approach,
0:14:44 > 0:14:47Stevie moves on to his decadent Normandy Camembert cream,
0:14:47 > 0:14:50which he'll later turn into a mousse.
0:14:50 > 0:14:53And a keepsake of Jacqueline's has caught his attention.
0:14:53 > 0:14:55Who's that pic over there?
0:14:55 > 0:14:58That's my Nana and Papa, who had so much inspiration
0:14:58 > 0:15:02- and has helped me with this wee dish. - Did they have any part in the war?
0:15:02 > 0:15:04My Papa was in both wars,
0:15:04 > 0:15:09so it means a hell of a lot to me to do them proud in this competition.
0:15:11 > 0:15:15Jacqueline O'Donnell has worked in professional kitchens for over
0:15:15 > 0:15:1930 years and owns two well established restaurants in Glasgow.
0:15:20 > 0:15:25My cooking style, I always say is not fancy, it's just kind of soul.
0:15:25 > 0:15:28It really relates to the brief because it's quite old-fashioned,
0:15:28 > 0:15:30it's quite traditional.
0:15:30 > 0:15:34Jacqueline's memories of her late grandparents have inspired
0:15:34 > 0:15:35her wartime menu.
0:15:35 > 0:15:39While reminiscing with sister Pauline, she recalls how it
0:15:39 > 0:15:42was her grandmother who first introduced her to cooking.
0:15:42 > 0:15:46She taught me how to make soup, you know, ham hocks and chicken broths.
0:15:46 > 0:15:48All these old-fashioned things.
0:15:48 > 0:15:52For the brief this year, it's been really helpful for me to understand
0:15:52 > 0:15:57how lucky we are now, compared to what Granny had to cook with then.
0:16:00 > 0:16:04Wanting Pauline's opinion on her liver and onion starter,
0:16:04 > 0:16:06Jacqueline decided to give it a trial run.
0:16:06 > 0:16:09- I think it's a classic dish, isn't it?- Oh, absolutely.
0:16:09 > 0:16:12And I thought, if I could give something hearty to the veterans...
0:16:16 > 0:16:22Mm. I love sweet, salty. I would have it any day.
0:16:22 > 0:16:26My menu for this year's brief is about honouring the ladies
0:16:26 > 0:16:30and gentlemen who fought for our country and lived without
0:16:30 > 0:16:33so many things that we take for granted now.
0:16:33 > 0:16:37For my granny to be part of my inspiration, I think
0:16:37 > 0:16:39she would just be incredibly proud.
0:16:39 > 0:16:44With plate-up fast approaching, Jacqueline's attempting to
0:16:44 > 0:16:48update her liver and onions with another modern twist -
0:16:48 > 0:16:52a savoury granola made from baked hazelnuts, pecans and seeds.
0:16:54 > 0:16:57Do you honestly think they had this in 1944, darling?
0:16:57 > 0:17:01No, this is my modern approach to what we do have now.
0:17:01 > 0:17:02Not quite "Mammy's", no!
0:17:02 > 0:17:07- Is this cool enough to try, my dear? - Just watch. It's very hot.
0:17:07 > 0:17:11It's quite sweet. Onions are quite sweet and the granola's quite sweet.
0:17:11 > 0:17:14Just trying to figure out where the savoury comes into it.
0:17:14 > 0:17:16- Savoury will come in... - And cassis is quite sweet as well.
0:17:16 > 0:17:19The Parmesan's quite salty, the basil's quite strong.
0:17:19 > 0:17:22That's where the seasoning comes in.
0:17:22 > 0:17:26'There's a lot of sweet going on in this recipe,
0:17:26 > 0:17:28'which I'm quite surprised at.'
0:17:28 > 0:17:31This dish isn't working for me, yet.
0:17:31 > 0:17:35But it's two Michelin starred Stevie who is first under fire today,
0:17:35 > 0:17:39with his starter, Normandy 1944.
0:17:39 > 0:17:42He places his artichoke base on wilted spinach
0:17:42 > 0:17:43and lines with cured ham.
0:17:43 > 0:17:45I think Stevie's kind of safe
0:17:45 > 0:17:48and I can't see how he's going to make me excited.
0:17:48 > 0:17:50Next, mushroom ketchup.
0:17:50 > 0:17:53Are you happy with the way it's gone, Stevie?
0:17:53 > 0:17:56Yeah. So far, so good. Crucial last 90 seconds.
0:17:56 > 0:18:00Followed by creamy calvados butter sauce.
0:18:00 > 0:18:03I think Stevie's dish is quite a simple dish.
0:18:03 > 0:18:07I would have expected to see Stevie maybe a lot more under pressure
0:18:07 > 0:18:09and pushing himself.
0:18:09 > 0:18:13Stevie transfers his Normandy Camembert cream into a siphon gun
0:18:13 > 0:18:15to make his mousse.
0:18:15 > 0:18:17Finally, he tops with crispy onions.
0:18:19 > 0:18:22- First one up.- Spirit of a bistro!
0:18:22 > 0:18:26- Absolutely.- Well, I think we should test the proof of the pudding.
0:18:26 > 0:18:28- Shall we?- Yes, let's do it.
0:18:32 > 0:18:36- How are you feeling?- Feel good, it's done. Glad that part's over!
0:18:36 > 0:18:38It's nice to cross that first bridge, isn't it?
0:18:38 > 0:18:42Do you think the story you're trying to tell is beautifully
0:18:42 > 0:18:44- illustrated with this dish? - I think it does.
0:18:44 > 0:18:49I wanted to encapsulate everything that soldiers would chance upon and put on a plate.
0:18:49 > 0:18:52Not quite sure I get how it's on brief,
0:18:52 > 0:18:54but it certainly tastes great.
0:18:54 > 0:18:58- If I'm not mistaken, this is your mushroom ketchup.- Yes.
0:18:58 > 0:19:00An old-fashioned condiment.
0:19:01 > 0:19:04- That's intense.- Oh!
0:19:05 > 0:19:09- Is this ham from the north of France? - Classic north of France ham.
0:19:09 > 0:19:12And how do you think the ham works with the dish?
0:19:12 > 0:19:17- It's quite salty.- Are you happy with how the Camembert has come out?
0:19:17 > 0:19:21It has the effect of a hot-baked Camembert. So I'm happy with the texture.
0:19:21 > 0:19:24Stevie, do you see this going down on a banquet table at St Paul's?
0:19:24 > 0:19:27A room full of veterans, definitely, yeah.
0:19:27 > 0:19:31If I was judging on the food and not thinking about the brief, that would be an excellent dish.
0:19:31 > 0:19:34I don't get the story. I would give it seven or eight.
0:19:34 > 0:19:36I don't know, a six or a seven.
0:19:36 > 0:19:38What would you give this out of ten?
0:19:38 > 0:19:41I would say...7.5, moving on to eight?
0:19:44 > 0:19:48- How are you doing, Stevie?- Tell you what, guys, first one out the tank.
0:19:48 > 0:19:52- Glad that's over. He gave nothing away.- Oh!
0:19:52 > 0:19:56Next to plate up is unconventional chef Neil,
0:19:56 > 0:20:00with his 21st century take on pork pie.
0:20:00 > 0:20:05He fills his pie cases with smoked pig's head and ham hock filling.
0:20:05 > 0:20:08And with the clock ticking, deep fries his pork crackling.
0:20:08 > 0:20:12- How are you doing, Neil? - I'm a little further behind than I thought I would be.
0:20:12 > 0:20:16I was expecting to put my feet up by this stage! But that's not happening.
0:20:16 > 0:20:20He tops his crackling with caramelised apple terrine,
0:20:20 > 0:20:24smoked beetroot, pickled celery and mustard leaves.
0:20:24 > 0:20:27Finally, Neil serves his pie with glasses of beer on special
0:20:27 > 0:20:29wartime-inspired telegram coasters.
0:20:34 > 0:20:36- This is Welcome Home Troops. - It's for two people,
0:20:36 > 0:20:39you take half a pie each and then you take what you can.
0:20:39 > 0:20:42Without further ado, let's go and try them.
0:20:44 > 0:20:49This is the dish that you would welcome the troops back in 1945.
0:20:49 > 0:20:53Exactly what I wanted to do. And it's a cracking dish.
0:20:53 > 0:20:55And do you think using a telegram for a coaster...?
0:20:55 > 0:20:58Well, the telegram is from a guy who arrived home
0:20:58 > 0:21:01from the war in Scotland and he arrived home safe and sound.
0:21:01 > 0:21:04- It's definitely a welcome home. - Yeah.
0:21:06 > 0:21:09Hot water crust. Are you happy with how this has come out?
0:21:09 > 0:21:13Initially, I thought it was a little thick, but I think it eats really well.
0:21:13 > 0:21:17I like the way that the lardo actually gives it that undercooked layer underneath.
0:21:17 > 0:21:21- For me, the pastry's too thick.- Mm.
0:21:21 > 0:21:23The crackling, Neil.
0:21:23 > 0:21:26It's usually a three-day thing, whereas this is my balance,
0:21:26 > 0:21:31- right between, which I think is pretty much perfect. - LOUD CRUNCH
0:21:31 > 0:21:34That puffed crackling is so light.
0:21:34 > 0:21:38And the apple terrine, with the beetroots and the lardo?
0:21:38 > 0:21:40I just had to get some sweetness in there.
0:21:40 > 0:21:44Although the apples are sweet, I needed something more punchy.
0:21:44 > 0:21:47Do you think the scale of the dish works as a starter for a banquet?
0:21:47 > 0:21:50I think it does. I could eat half of that
0:21:50 > 0:21:53and then I'd be ready for the rest of the course.
0:21:53 > 0:21:57- Scores?- I would give this a seven.
0:21:57 > 0:21:59I would give it a seven as well.
0:21:59 > 0:22:03- What would you score this dish out of ten?- Nine.
0:22:06 > 0:22:09- All right, guys?- All right? - How did you go?
0:22:09 > 0:22:11- Glad to have it over with anyway! - I hear you.
0:22:11 > 0:22:16- It's a good feeling, isn't it? - Yeah, it's good to get it out the road.- Yeah.
0:22:16 > 0:22:19Last to plate up is experienced chef Jacqueline,
0:22:19 > 0:22:22with her updated spin on old-fashioned liver and onions.
0:22:22 > 0:22:25Personally, I love liver and onions. I eat it all the time.
0:22:25 > 0:22:29But for a starter for a banquet? I think it's a risky dish.
0:22:29 > 0:22:33Jacqueline fries her calves' liver in butter, garlic and thyme.
0:22:33 > 0:22:37Deglazing the pan with cassis, she adds chicken stock
0:22:37 > 0:22:40and reduces, before pouring into pots.
0:22:40 > 0:22:44Finally, in miniature serving pans, she places onion puree,
0:22:44 > 0:22:49liver and granola, seasoned with basil and Parmesan.
0:22:49 > 0:22:53A refined presentation style that has been noticed by rival Stevie.
0:22:53 > 0:22:56You're very quiet over there. Have I worried you at all?
0:22:56 > 0:22:58You've certainly sent a flare up!
0:22:58 > 0:23:00She finishes with an onion tuile garnish.
0:23:03 > 0:23:06On a toot sack, no less! Boys, what do you reckon?
0:23:06 > 0:23:10- I wasn't expecting quite the presentation!- Really?
0:23:10 > 0:23:13I expected a little bit more rustic from Jacqueline,
0:23:13 > 0:23:16- but that looks great.- Ooh!
0:23:16 > 0:23:19- A bit of a stealth bomber! - A little bit!
0:23:19 > 0:23:21Wow, well, I think without further ado,
0:23:21 > 0:23:23- we should take this and try it out. - OK.
0:23:28 > 0:23:33- Do you think this fits the bill? - I think this is perfect.
0:23:33 > 0:23:36- She's a dark horse.- Yeah, for sure.
0:23:39 > 0:23:43- Is the liver cooked enough for you, Jacqueline?- For me, yes.
0:23:43 > 0:23:45- Beautifully cooked.- Yeah.
0:23:46 > 0:23:50This granola effect on top, how do you think that works with the dish?
0:23:50 > 0:23:54I think it brings another side to liver and onions.
0:23:54 > 0:23:56It's a nice touch. It needs the crunch cos this is so soft.
0:23:56 > 0:23:59- It needs some sort of texture.- Yeah.
0:23:59 > 0:24:02Do you think the puree, the sweetness of the onion
0:24:02 > 0:24:06and the tuile, and then the adding of cassis adds a degree of too
0:24:06 > 0:24:07much sweetness to this?
0:24:07 > 0:24:10I think with the spice and the saltiness that's through
0:24:10 > 0:24:14the granola helps to balance out the sweetness.
0:24:14 > 0:24:18Does this capture the essence of the story you're trying to tell?
0:24:18 > 0:24:22I think this captures everything about my menu
0:24:22 > 0:24:25and my interpretation of the brief this year.
0:24:25 > 0:24:28- Does it worry you? - Elements of it do worry me.
0:24:28 > 0:24:32- I mean, the level of cookery, I'm surprised by. - I'm a bit worried what she's
0:24:32 > 0:24:35- going to come up with the rest of the time.- Yeah. - HE CHUCKLES
0:24:35 > 0:24:38- All right, Jac?- Yup. - Happy with it?- That was tough.
0:24:38 > 0:24:41You surprised me a little bit with your presentation there.
0:24:41 > 0:24:44- You're a stealth bomber in your pink pinnie! - LAUGHTER
0:24:50 > 0:24:52First one's done and it's out there.
0:24:53 > 0:24:57- First time I've done this as well. - Yeah.- All of us.- Yeah.
0:25:05 > 0:25:07Well, my bonnie cooks, one dish down.
0:25:07 > 0:25:11I'm clearly dealing with three brilliant talents here.
0:25:11 > 0:25:13But have you delivered?
0:25:13 > 0:25:16I'm going to start with you, Stevie.
0:25:16 > 0:25:21And your Normandy 1944, artichoke, Camembert and ham.
0:25:21 > 0:25:26The artichokes, I thought were beautifully cooked.
0:25:26 > 0:25:29Cured ham, nice.
0:25:29 > 0:25:32But it didn't take much cooking, shall we say?
0:25:34 > 0:25:37The mushroom ketchup, which I thought was delicious,
0:25:37 > 0:25:41but then kind of got lost in this excessive ham.
0:25:41 > 0:25:45And the Camembert and artichoke together, I thought was so rich,
0:25:45 > 0:25:49along with that excessive ham, made it a very rich starter indeed.
0:25:49 > 0:25:53I could see where you were coming from with the Normandy picnic,
0:25:53 > 0:25:56but I think on the plate it was lost in translation.
0:25:58 > 0:26:00And then Neil.
0:26:00 > 0:26:04Your potted pork pie with crackling and beer.
0:26:04 > 0:26:07Crackling was great. Apple terrine, nice touch.
0:26:07 > 0:26:09Pie was good, lovely filling.
0:26:11 > 0:26:16But I did wonder for a banquet, a pretty hearty starter.
0:26:16 > 0:26:20And the beetroot and apple, I thought was quite a daunting prospect,
0:26:20 > 0:26:23even for two people to get through, as a starter.
0:26:24 > 0:26:28I did wonder that the pastry came out slightly too thick,
0:26:28 > 0:26:32the lardo within then became slightly excessive.
0:26:32 > 0:26:36I felt then that the story was kind of lost
0:26:36 > 0:26:39by trying to get a great many ingredients on the plate.
0:26:41 > 0:26:47Jacqueline, for your Not Quite Your Mammy's Liver And Onions,
0:26:47 > 0:26:50with granola and tuile...
0:26:50 > 0:26:52Presentation and nostalgia,
0:26:52 > 0:26:56I thought it hit the nail on the head, beautifully done.
0:26:56 > 0:26:59The liver's well cooked, lots of flavour.
0:26:59 > 0:27:03Granola, nice crunch, and the onion tuile, unexpected.
0:27:05 > 0:27:10However, with the cassis, I thought there was
0:27:10 > 0:27:13an almighty presence of sweetness to the dish.
0:27:15 > 0:27:16The scores.
0:27:18 > 0:27:22So, Stevie, for your Normandy 1944...
0:27:23 > 0:27:26..I'm going to give you...
0:27:27 > 0:27:29..six.
0:27:31 > 0:27:32OK.
0:27:32 > 0:27:35Neil, for your Potted Pork Pie...
0:27:36 > 0:27:38..I'm going to give you...
0:27:41 > 0:27:43..an equal six to Stevie.
0:27:45 > 0:27:46Jacqueline,
0:27:46 > 0:27:51for your Not Quite Your Mammy's Liver And Onions, I'm going to give you...
0:27:55 > 0:27:57..eight.
0:27:59 > 0:28:02- You today are our winner. Well done, Jac.- Thank you.
0:28:02 > 0:28:05Thanks very much.
0:28:05 > 0:28:09- Everyone got a punch on the nose. - We got a wee bit more of a punch!
0:28:09 > 0:28:11- Yeah, a punch in the stomach! - LAUGHTER
0:28:11 > 0:28:13I'm disappointed with a six, obviously.
0:28:13 > 0:28:16So I'm going to be aiming a lot higher for the next one.
0:28:16 > 0:28:18- Bit of work to be done.- Yeah.- Yeah.
0:28:18 > 0:28:20Being given a six, a little bit disappointed.
0:28:20 > 0:28:24I thought Jeremy was a touch harsh. Take on the chin, move on.
0:28:24 > 0:28:25Congratulations.
0:28:25 > 0:28:28I'm so pleased I got an eight for my starter.
0:28:28 > 0:28:31That makes me two points ahead of the boys.
0:28:31 > 0:28:35But I've still got three courses to go, so my head's got to stay on!