0:00:03 > 0:00:05This week, on Great British Menu:
0:00:05 > 0:00:08three of Scotland's top chefs.
0:00:08 > 0:00:10Classical heavyweight Stevie McLaughlin...
0:00:10 > 0:00:12So, you're the one with the two Michelin stars?
0:00:12 > 0:00:15- That puts a big target on my head. - Definitely.
0:00:15 > 0:00:17..unconventional Neil Rankin...
0:00:17 > 0:00:20I have to get good scores, otherwise there's no point being here.
0:00:20 > 0:00:23..and experienced chef Jacqueline O'Donnell...
0:00:23 > 0:00:25I think you'll be right in with a knife.
0:00:25 > 0:00:30..are fighting it out to get their dishes to an honorary banquet
0:00:30 > 0:00:32commemorating the 70th anniversary of D-day
0:00:32 > 0:00:35at London's magnificent St Paul's Cathedral.
0:00:37 > 0:00:41Yesterday, Neil and Stevie underestimated Jacqueline.
0:00:41 > 0:00:43I expected it a bit more rustic.
0:00:43 > 0:00:44Ooh! SHE LAUGHS
0:00:44 > 0:00:47- And was shocked when she got the highest score...- Eight.
0:00:47 > 0:00:49..leaving them in joint second place.
0:00:51 > 0:00:53Today, it's a fight for the fish course.
0:00:53 > 0:00:54I work best under pressure.
0:00:54 > 0:00:57Can Jacqueline hold on to her two-point lead?
0:00:57 > 0:00:59That's quite extraordinary.
0:00:59 > 0:01:02- She keeps on pulling them out, doesn't she?- Yes.
0:01:02 > 0:01:04Or will her rivals steal her advantage?
0:01:04 > 0:01:06My first jelly didn't set, and I'm furious.
0:01:21 > 0:01:24This year, the chefs are paying tribute to those who fought for
0:01:24 > 0:01:27our freedom on the beaches of Normandy 70 years ago.
0:01:30 > 0:01:32They've been challenged to produce dishes that tell
0:01:32 > 0:01:34the story of World War II.
0:01:36 > 0:01:39I can see we've got the blackout created.
0:01:39 > 0:01:42And have been inspired by people with personal connections
0:01:42 > 0:01:45to this momentous period of history.
0:01:45 > 0:01:49I cannot tell you how I felt immensely proud.
0:01:54 > 0:01:57Judging the Scottish chefs this week is straight-talking
0:01:57 > 0:02:00Great British Menu veteran Jeremy Lee.
0:02:00 > 0:02:04It's vital that they hit the brief today,
0:02:04 > 0:02:06because the starters were good but not brilliant.
0:02:06 > 0:02:09So, I've got huge expectations for today.
0:02:10 > 0:02:12Feel good today, Jak?
0:02:12 > 0:02:15- I do, I feel good.- Well, you should. That is worrying for us.
0:02:15 > 0:02:18I know, we're going to have to pull out all the stops today.
0:02:18 > 0:02:21- You've given us something to shoot at.- OK, fire away!
0:02:21 > 0:02:23THEY LAUGH
0:02:23 > 0:02:27First up is two-Michelin-starred Stevie McLaughlin.
0:02:27 > 0:02:30Despite having the most impressive credentials in the kitchen,
0:02:30 > 0:02:33he scored a low six yesterday for an overly rich dish
0:02:33 > 0:02:36- that was lost in translation. - New course, new day.
0:02:36 > 0:02:38I know what needs to be done.
0:02:38 > 0:02:40Cook strong, cook straight and narrow,
0:02:40 > 0:02:43And let your dish do the talking.
0:02:43 > 0:02:44Stevie! Good morning, how are you?
0:02:44 > 0:02:47- Very good, how are you? - Very well indeed.
0:02:47 > 0:02:48What are you doing for us today?
0:02:48 > 0:02:51This dish today's called Food To March On.
0:02:51 > 0:02:54This one's purely inspired by the population living from rations.
0:02:54 > 0:02:55Ah, rationing.
0:02:55 > 0:02:58This is all about giving something back to those
0:02:58 > 0:03:00- who didn't have much to eat. - Good.
0:03:00 > 0:03:05We are going to fillet the mackerel, and do a dry cure with some salt.
0:03:05 > 0:03:09- And a wet cure with lemon and curry.- Oh, right!
0:03:09 > 0:03:12We're going to very lightly cook the claws of the crab,
0:03:12 > 0:03:14serve it in nuggets. The spoots, I'll cook...
0:03:14 > 0:03:16Spoot's an east coast name for a razor clam.
0:03:16 > 0:03:18I think it is, I grew up with spoots.
0:03:18 > 0:03:22These are going to be cooked very gently, leaving them nice and soft.
0:03:22 > 0:03:24We've got some aubergines which we're going to roast
0:03:24 > 0:03:26and make a nice, creamy aubergine puree.
0:03:26 > 0:03:29Serve that along with a nice soft, quite spicy tomato mousse.
0:03:29 > 0:03:32- Aha!- We'll use some nori, some cumin, to spice up
0:03:32 > 0:03:34a seaweed Celtic-style mustard.
0:03:34 > 0:03:36So, Stevie, yesterday,
0:03:36 > 0:03:40I was sort of having to fight my way through what the story was.
0:03:40 > 0:03:44- Do you think this is a much clearer story you're telling today?- I do.
0:03:44 > 0:03:46The presentation's coming in a ration tin.
0:03:46 > 0:03:49I think it's something everyone in the room will recognise.
0:03:49 > 0:03:51Ultimately, there's the element of surprise
0:03:51 > 0:03:53when the lid comes off and what's inside,
0:03:53 > 0:03:56something they wouldn't have even thought of ever getting.
0:03:56 > 0:03:58And so, if it's coming in a humble style,
0:03:58 > 0:04:01you seem to like to hide your light under a bushel,
0:04:01 > 0:04:04as a grand seigneur of one of the greatest kitchens in Scotland.
0:04:04 > 0:04:07So, the modesty becomes you?
0:04:07 > 0:04:09- Er, it can do. - JEREMY LAUGHS
0:04:09 > 0:04:13- Well, good luck with it.- Cheers. - I look forward to eating it.
0:04:14 > 0:04:17Stevie's Food To March On has got some gorgeous fish
0:04:17 > 0:04:20and shellfish in there, with a cold tomato mousse.
0:04:20 > 0:04:23Is it going to tell a better story than yesterday?
0:04:23 > 0:04:24I'll be intrigued to see.
0:04:25 > 0:04:28Next up is cutting-edge Neil Rankin,
0:04:28 > 0:04:30an unconventional chef who specialises in barbecuing.
0:04:32 > 0:04:35He's attempting to hit the brief with a menu celebrating
0:04:35 > 0:04:38the modern spoils of World War II.
0:04:38 > 0:04:42But, like rival Stevie, he scored just six points for his starter.
0:04:42 > 0:04:45Massively determined to improve my score.
0:04:45 > 0:04:46I was a bit shattered about getting a six.
0:04:46 > 0:04:49So, I've really got to up my game on this one.
0:04:49 > 0:04:52- Good morning, Neil! How are you after yesterday?- Yeah, OK.
0:04:52 > 0:04:55What are you going to do in the fish course?
0:04:55 > 0:04:58My dish is called From Dover To Normandy.
0:04:58 > 0:05:01I'm using the best ingredients from Normandy and from Dover,
0:05:01 > 0:05:04- and I'm doing a Normandy fish stew.- Aha!
0:05:04 > 0:05:05I'll be using primarily Dover sole.
0:05:05 > 0:05:08As far as I'm concerned, one of the best fish we've got.
0:05:08 > 0:05:11And I'm going to be deep frying the bones.
0:05:11 > 0:05:14- I'll be serving all the seafood back on top of it.- Oh, wow.
0:05:14 > 0:05:18Is this a slightly Chinese method of doing things?
0:05:18 > 0:05:21Yeah, it is. So, you can eat it afterwards or you can leave it,
0:05:21 > 0:05:23it doesn't matter. It'll look nice.
0:05:23 > 0:05:26I've got cockles, mussels. I'll grill some prawns.
0:05:26 > 0:05:29- Ah, you're back on the barbecue again.- Back on the barbecue.
0:05:29 > 0:05:32- I'm going to make a seafood oil to season the fish.- Seafood oils?
0:05:32 > 0:05:34I'm going to infuse the heads of the prawns,
0:05:34 > 0:05:38some crab shells, scallop roe, and the heads of the fish.
0:05:38 > 0:05:40And it's going to be dressed with a Normandy sauce
0:05:40 > 0:05:44which is, as you know, a little bit of curry in there, very light.
0:05:44 > 0:05:47What is interesting, gentlemen, is you are level pegging at the moment.
0:05:47 > 0:05:50- Yep. - No sweat on a brow on that one?
0:05:50 > 0:05:51- Not yet.- Good-oh.
0:05:51 > 0:05:55I'm very intrigued to see what you both pull out of the hat on this one.
0:05:56 > 0:06:00Neil's Dover To Normandy sounds like an exuberant dish.
0:06:00 > 0:06:01Frying the bones,
0:06:01 > 0:06:04I'm not quite sure how this is going to manifest itself on the plate.
0:06:04 > 0:06:06Very unusual thing to see.
0:06:07 > 0:06:09Last up is experienced chef Jacqueline O'Donnell
0:06:09 > 0:06:12whose modern take on a classic yesterday pushed her
0:06:12 > 0:06:14into the lead by two points.
0:06:14 > 0:06:16She's hoping for a repeat performance today
0:06:16 > 0:06:18with a dish inspired by a local legend.
0:06:18 > 0:06:22Today, I've got to keep focused on winning.
0:06:22 > 0:06:25I'm hoping that the story that I've put into this fish course
0:06:25 > 0:06:27will tick all the boxes.
0:06:29 > 0:06:31So, the dish you're cooking is called?
0:06:31 > 0:06:32Black Market Silver Darlings.
0:06:32 > 0:06:36- I have the Silver Darlings.- Which is the herring, what a wonderful fish.
0:06:36 > 0:06:40The research and inspiration behind my dish is that I found out,
0:06:40 > 0:06:44during the war, when there was a black market for Silver Darlings.
0:06:44 > 0:06:48Rumour has it they traded the silver for the gold.
0:06:48 > 0:06:51- So the silver is the herring, and the gold is the whisky?- Yes.
0:06:51 > 0:06:55So I'm making tartare of herring and top.
0:06:55 > 0:06:57- So, a raw herring?- Yep.- Are you going to spice that up at all?
0:06:57 > 0:07:03I'm just going to use fennel tops, some chives, and a wee bit of lemon.
0:07:03 > 0:07:05And good old herring and oatmeal.
0:07:05 > 0:07:07It's the old-fashioned way.
0:07:07 > 0:07:12- I thought that would be a great way to say "then and now."- Ah, right.
0:07:12 > 0:07:14I'm going to use this cucumber,
0:07:14 > 0:07:17and I'm going to pickle some of it in the whisky.
0:07:17 > 0:07:20Then I'm going to make a cucumber jelly
0:07:20 > 0:07:21- with the other half of it.- Aha.
0:07:21 > 0:07:26Stevie and Neil have both got a spectacular array of shellfish.
0:07:26 > 0:07:30Do you feel your dish is going to romp ahead of them?
0:07:30 > 0:07:33I'm hoping that the humble beginnings is going
0:07:33 > 0:07:36- to rock these boys' boats. - THEY LAUGH
0:07:36 > 0:07:38Humble beginnings versus royal bounty.
0:07:38 > 0:07:39THEY LAUGH
0:07:41 > 0:07:43Jak's choosing herring.
0:07:43 > 0:07:48Herring has a powerful presence, and needs quite careful seasoning.
0:07:48 > 0:07:49I hope she attends to that.
0:07:58 > 0:08:00Neil and Stevie are still reeling
0:08:00 > 0:08:03from Jacqueline's starter course success.
0:08:03 > 0:08:05So, Jak, you're ahead at the moment,
0:08:05 > 0:08:07you've got to be feeling confident about this, yeah?
0:08:07 > 0:08:11Do you know what, guys? Pink's not a colour, it's an attitude!
0:08:11 > 0:08:13NEIL LAUGHS
0:08:13 > 0:08:16I'm feeling under more pressure than I did in the starter course.
0:08:16 > 0:08:19I've got a bit of ground to make up, but I work best under pressure.
0:08:21 > 0:08:23- I've got the story on the plate. - I think I do too.
0:08:23 > 0:08:26Yesterday was history, today's a mystery!
0:08:26 > 0:08:27NEIL LAUGHS
0:08:27 > 0:08:31I think I've taken Stevie and Neil by surprise.
0:08:31 > 0:08:33I'm hoping I can do it again.
0:08:33 > 0:08:35Jacqueline's pushing for another victory
0:08:35 > 0:08:38with a nod to the black-market trading of herrings and whisky
0:08:38 > 0:08:40she's heard could have taken place during World War II.
0:08:40 > 0:08:42Scoot through.
0:08:42 > 0:08:46Again, she's updating a traditional dish using modern methods.
0:08:46 > 0:08:49She cures slices of cucumber in whisky,
0:08:49 > 0:08:51and combines cucumber juice with a setting agent
0:08:51 > 0:08:55to form her cucumber jelly which she leaves to set.
0:08:55 > 0:08:58Before moving on to her herring tartare.
0:08:59 > 0:09:01I know mackerel tartare very well,
0:09:01 > 0:09:04but it's very unusual to meet a herring tartare.
0:09:04 > 0:09:05Have you come across it a lot?
0:09:05 > 0:09:09No, I've never come across it until I started working with this.
0:09:09 > 0:09:10We all know herring and oatmeal,
0:09:10 > 0:09:13and this was bringing in a lighter option.
0:09:13 > 0:09:15It's got quite a punchy flavour, herring.
0:09:15 > 0:09:18- It's not going to be too big a surprise?- No, I don't think it is.
0:09:18 > 0:09:19This is quite subtle.
0:09:19 > 0:09:22Raw herring is something I've never come across before.
0:09:22 > 0:09:25And when she said she hadn't made it before,...
0:09:25 > 0:09:29..that gave me a slight pause for thought.
0:09:32 > 0:09:35Innovative chef Neil is hoping to push past Jacqueline
0:09:35 > 0:09:38with a deconstructed fish stew celebrating the seafood
0:09:38 > 0:09:40of Dover and Normandy.
0:09:40 > 0:09:42True to form, he's using an unusual technique
0:09:42 > 0:09:45that's caught the eye of his rivals.
0:09:45 > 0:09:48Neil's frying fish bones, and it's something you're supposed to eat.
0:09:48 > 0:09:51It's nothing I'd ever contemplate doing.
0:09:51 > 0:09:53- So you can eat the bones? - You can eat the bones.
0:09:53 > 0:09:56They'll be exactly like crackling, and they taste fishy. Beautiful.
0:09:56 > 0:09:59- Really!- Where's that from? - It is a Chinese thing.
0:09:59 > 0:10:01- Do you want a wee taste? - Yes, please.- Can I get a taste?
0:10:01 > 0:10:03Yeah, grab it.
0:10:07 > 0:10:08It's crunchy.
0:10:10 > 0:10:11- It's bony.- It tastes bony?
0:10:11 > 0:10:13I've got a bone in my fish.
0:10:13 > 0:10:15THEY ALL LAUGH
0:10:20 > 0:10:23Double Michelin-starred Stevie is also determined to steal Jak's lead
0:10:23 > 0:10:26and march past Neil.
0:10:26 > 0:10:29He was marked down for failing to tell a story on a plate yesterday.
0:10:29 > 0:10:31He can't afford another low score.
0:10:33 > 0:10:36Full steam ahead with his Food To March On,
0:10:36 > 0:10:38an intricate affair of exotic flavours.
0:10:38 > 0:10:42He's working on a roasted aubergine puree, and a spicy tomato mousse.
0:10:42 > 0:10:44So, guys, are we all pretty confident
0:10:44 > 0:10:48- that our dishes are suitable to honour the war veterans?- Absolutely.
0:10:48 > 0:10:51I think my dish was a little bit bigger yesterday.
0:10:51 > 0:10:53I'm going to reduce it in size a little bit.
0:10:53 > 0:10:55But the flavour's all there. Mind you,
0:10:55 > 0:10:57I think the veterans would want a big feast.
0:10:57 > 0:11:00What they've done for their country, the least we can do is give them
0:11:00 > 0:11:04- a decent bit of tea.- Yeah. I mean, for me, portion size can be altered.
0:11:04 > 0:11:07- Yep.- If you're not hitting the brief, then
0:11:07 > 0:11:09there's no point in starting.
0:11:11 > 0:11:14In search of his wartime story on a plate,
0:11:14 > 0:11:19Stevie's research took him to the historic town of Anstruther in Fife
0:11:19 > 0:11:23which was a thriving fishing port before the outbreak of World War II.
0:11:23 > 0:11:25My grandfather was a cook in the Merchant Navy
0:11:25 > 0:11:27during the Second World War.
0:11:27 > 0:11:28Fishing's in my blood.
0:11:28 > 0:11:31I'm over here to learn about how
0:11:31 > 0:11:33the marine communities coped during the war.
0:11:35 > 0:11:39Stevie met up with local historian and ex-fisherman Ian Murray.
0:11:39 > 0:11:42When the war came, all these boats were taken away for service.
0:11:42 > 0:11:46- I mean, effectively, fishing just stopped.- Yep.
0:11:46 > 0:11:49So, with so few fishing boats coming in,
0:11:49 > 0:11:51what would local people have been eating?
0:11:51 > 0:11:55- Some of the older men would still be out fishing with hand lines.- Yep.
0:11:55 > 0:11:59And what they caught was for the community. It wasn't rationed?
0:11:59 > 0:12:03No, no, they would share them around. That's what happened during the war.
0:12:03 > 0:12:05They would gather in some crabs and stuff.
0:12:05 > 0:12:08So, Ian, for my dish, I'm choosing to use brown crab,
0:12:08 > 0:12:11- would that have been caught locally? - Oh, yes.
0:12:11 > 0:12:13Lots of brown crabs were found out here.
0:12:13 > 0:12:15To find out more about the war,
0:12:15 > 0:12:18Stevie went to meet Ian's wife Sybil, whose father was one of
0:12:18 > 0:12:21the brave men who fought for our freedom on D-day.
0:12:23 > 0:12:28This is a photograph of my father and myself aged 18 months.
0:12:28 > 0:12:30He was the sergeant in 4 Commando.
0:12:30 > 0:12:33They landed at Sword Beach.
0:12:33 > 0:12:36Their object was to take the town of Caen.
0:12:36 > 0:12:40That was where my father was blinded.
0:12:40 > 0:12:43It's the sacrifices of men like your father that have given us
0:12:43 > 0:12:45our freedom today.
0:12:45 > 0:12:49I cannot tell you how I felt immensely proud.
0:12:50 > 0:12:52Having lost the sight of his right eye,
0:12:52 > 0:12:55Sybil's father spent the rest of the war in a training role,
0:12:55 > 0:12:58and left the Army in 1946.
0:12:58 > 0:13:02He and my mother bought this chip shop.
0:13:02 > 0:13:06He went from being a commander sergeant to frying fish and chips.
0:13:06 > 0:13:10It was cod, haddock and crab.
0:13:10 > 0:13:13- It was very simple food but it was very pure food.- Yeah.
0:13:13 > 0:13:17Stevie hopes the crab, sea vegetable and aubergine puree element
0:13:17 > 0:13:19of his dish will get Sybil's approval.
0:13:19 > 0:13:23- Do you like crab?- I love crab.
0:13:23 > 0:13:24- Really?- Yes. Yes, please.
0:13:28 > 0:13:32- Lovely.- Is it nice? - It tastes of the sea.
0:13:32 > 0:13:34Good. That's what I wanted to do.
0:13:34 > 0:13:38'It hit home to me today I'm not cooking for restaurant customers,
0:13:38 > 0:13:40'it's for veterans.'
0:13:40 > 0:13:42The food has to be relevant towards them
0:13:42 > 0:13:45and the food that they maybe even remember.
0:13:50 > 0:13:54Determined to create a fitting tribute to the D-day veterans,
0:13:54 > 0:13:58and beat his rivals, Stevie's fish course is a celebration
0:13:58 > 0:14:01of the plentiful seafood and ingredients around today.
0:14:01 > 0:14:04He's moved on to his mackerel which he's dry-cured in salt,
0:14:04 > 0:14:08placing it in a wet cure of lemon, vinegar and cumin.
0:14:08 > 0:14:12He's getting technical with his razor clams too.
0:14:12 > 0:14:14There's a sight you don't see very often.
0:14:14 > 0:14:17Spoots in a vac pack, steamed open like that.
0:14:17 > 0:14:19Not the old-fashioned way in a pan.
0:14:19 > 0:14:20Cook them nice and slowly.
0:14:20 > 0:14:22And your crab shells, they're being cooked.
0:14:22 > 0:14:24What's happened to the rest of your crab?
0:14:24 > 0:14:25Purely for garnish on the plate.
0:14:25 > 0:14:28And are we going to see the whole story unfold on the plate?
0:14:28 > 0:14:32Yeah, definitely. This one's instantly recognisable.
0:14:32 > 0:14:35I think Steve is making a much more cohesive story
0:14:35 > 0:14:36than he did with the first course.
0:14:36 > 0:14:37Across the kitchen,
0:14:37 > 0:14:40Jacqueline is attempting to maintain her lead with a nod to
0:14:40 > 0:14:45the local folklore that whisky was traded for herring during the war.
0:14:45 > 0:14:48With plate-up fast approaching, she checks on her cucumber jelly.
0:14:48 > 0:14:49But there's a problem.
0:14:50 > 0:14:53It's not right. Something not right.
0:14:55 > 0:15:00My first jelly didn't set. Normally it sets really quickly.
0:15:00 > 0:15:03So, I've just had to quickly do it another way.
0:15:03 > 0:15:06I would say a cucumber jelly is quite challenging.
0:15:06 > 0:15:10Every cucumber has a different ratio of water to gelatine.
0:15:10 > 0:15:13So, something that seems so simple and straightforward
0:15:13 > 0:15:15can backfire quite easily.
0:15:15 > 0:15:18Everything's riding on this one setting. I've got no cucumber left.
0:15:18 > 0:15:22I think, potentially, there's a lot of risk in this dish.
0:15:22 > 0:15:24But, after seeing Jak's first course,
0:15:24 > 0:15:26I don't doubt it for one minute at all.
0:15:26 > 0:15:30Wanting to outdo Jacqueline and Stevie
0:15:30 > 0:15:33with his unconventional fish stew, Neil spices up
0:15:33 > 0:15:37his classic Normandy sauce with cayenne pepper, coriander seeds
0:15:37 > 0:15:40and turmeric, before moving on to his fish oil seasoning.
0:15:40 > 0:15:43- You've got lots going on here. - Lots at once.
0:15:43 > 0:15:44- And is this your fish oil?- Yeah.
0:15:44 > 0:15:47So that's just the heads of the prawns, the scallop roe in there.
0:15:47 > 0:15:50- It just lifts the fishiness.- Good.
0:15:50 > 0:15:52All going to plan so far?
0:15:52 > 0:15:54I mean, it's fish, so it can muck up at any time.
0:15:54 > 0:15:58Indeed, sir. Right to the last minute. Good luck with it.
0:16:02 > 0:16:04But it's not long before Neil's words ring true.
0:16:06 > 0:16:09Guys, I need a few more prawns. I've just burned the oil.
0:16:11 > 0:16:13BLEEP!
0:16:13 > 0:16:17Neil tries to keep his mistake under his hat, but it's too late.
0:16:17 > 0:16:20Neil, how's your fish oil?
0:16:20 > 0:16:25Erm, well, I went a wee bit over with the fish oil, actually.
0:16:25 > 0:16:27- So you burned it then, Neil? - Yeah, yeah, I burned it.
0:16:27 > 0:16:29- Honesty's the best policy! - NEIL LAUGHS
0:16:31 > 0:16:34Yeah, the seafood oil was an essential part of my dish.
0:16:34 > 0:16:36I'm going to have to watch this like a hawk,
0:16:36 > 0:16:38I definitely cannot burn the second one.
0:16:38 > 0:16:41As Neil keeps a close eye on his second batch of fish oil,
0:16:41 > 0:16:43it's Jacqueline who's first to plate up.
0:16:44 > 0:16:49She quickly combines herring, shallots and herbs for her tartare,
0:16:49 > 0:16:51and sets it aside.
0:16:51 > 0:16:53Then fries her herring fillets topped with oatmeal.
0:16:55 > 0:16:59And, with time slipping away, checks on her remade cucumber jelly.
0:17:00 > 0:17:02Yeah, that's perfect.
0:17:03 > 0:17:06Once again, she is attempting to raise the bar
0:17:06 > 0:17:09with a World War II-inspired presentation.
0:17:09 > 0:17:12- Thanks. - What's that you've got there?
0:17:12 > 0:17:17I heard herrings were smuggled in hay bales during the war.
0:17:17 > 0:17:19- So that's your story on a plate, is it?- Yeah.
0:17:19 > 0:17:21She keeps on pulling them out, doesn't she?
0:17:21 > 0:17:23This could be the final straw!
0:17:24 > 0:17:30Jacqueline layers whisky-cured cucumber with herring tartare,
0:17:30 > 0:17:34cucumber jelly, and crispy oatmeal herring fillets.
0:17:35 > 0:17:37And places the delicate parcels inside her hay bales,
0:17:37 > 0:17:40alongside a wee dram of whisky.
0:17:43 > 0:17:44Look at this!
0:17:44 > 0:17:47What have you within your hay bale? JACQUELINE LAUGHS
0:17:47 > 0:17:50That's quite extraordinary. Boys, what do you think?
0:17:50 > 0:17:53- Great presentation. - Yeah, looks great.
0:17:53 > 0:17:55Shall we get this tasted without further ado?
0:17:55 > 0:17:56- See you later, boys.- Cheers.
0:17:59 > 0:18:01An extraordinary-looking presentation.
0:18:01 > 0:18:03Black Market Traded Silver For Gold.
0:18:03 > 0:18:05- It's great.- It's cracking.
0:18:05 > 0:18:07It looks sensational.
0:18:08 > 0:18:11Do you think this is a brilliant rendition of your dish?
0:18:11 > 0:18:17I think this is up with a good chance to be at the banquet table.
0:18:17 > 0:18:19- Salut!- Salut!
0:18:27 > 0:18:29Everything tastes of what it's supposed to be,
0:18:29 > 0:18:32- but it doesn't taste at its best. - No.
0:18:33 > 0:18:36Is there anything you'd like possibly to change in this dish?
0:18:36 > 0:18:39I think it stands alone.
0:18:41 > 0:18:42I think she's forgotten to add salt.
0:18:42 > 0:18:46Jak, are you happy with the seasoning in this dish?
0:18:48 > 0:18:52I think I would put a wee bit more salt through that tartare.
0:18:52 > 0:18:54- I don't think she's tasted it. - You're right.
0:18:54 > 0:18:56The palate was so strong in the first course.
0:18:56 > 0:19:01- Do you think the amount of cucumber jelly is correct for the dish?- Yes.
0:19:01 > 0:19:03I don't understand why she's done a jelly.
0:19:03 > 0:19:05This is not got the right texture, it's brittle.
0:19:05 > 0:19:08What score would you give this dish?
0:19:09 > 0:19:12- A six.- A six?- Mm-hm.
0:19:13 > 0:19:15- The whisky's good. - The whisky is great!
0:19:18 > 0:19:22- All right, Jacqui?- All right. - How did that go?- OK.
0:19:22 > 0:19:24What did you think about the seasoning in the dish?
0:19:24 > 0:19:27It just didn't have enough, and I'm furious.
0:19:27 > 0:19:30I spent way too long making cucumber jelly,
0:19:30 > 0:19:33and didn't taste the tartare properly.
0:19:33 > 0:19:35Ha-ha. I think you'll be right in with a knife
0:19:35 > 0:19:38and twisting it in my armour today.
0:19:39 > 0:19:41Next to plate up is Neil
0:19:41 > 0:19:44with his unusual take on a Normandy fish stew.
0:19:44 > 0:19:47He's desperate to do better than yesterday when he scored just six.
0:19:47 > 0:19:49Yeah, big pressure.
0:19:49 > 0:19:51I've got to get the good scores, otherwise
0:19:51 > 0:19:54there's not much point in being here.
0:19:54 > 0:19:58In the nick of time, Neil's strained his new batch of fish oil.
0:19:59 > 0:20:03He barbecues fennel and red onions on his special indoor barbecue.
0:20:03 > 0:20:06Followed by fillets of Dover sole.
0:20:06 > 0:20:08And fries his scallops in butter.
0:20:08 > 0:20:10But he's forgotten to grill his prawns.
0:20:10 > 0:20:13How are you getting on, Neil? It's all very last-minute.
0:20:13 > 0:20:17Yeah, it's all last-minute. Everything is nice and warm.
0:20:17 > 0:20:19- Everything's seasoned. - SHE LAUGHS
0:20:19 > 0:20:21Right, chef.
0:20:21 > 0:20:22With the clock ticking,
0:20:22 > 0:20:26Neil starts his plate with his deep-fried fish bones.
0:20:26 > 0:20:28And tops with the grilled Dover sole,...
0:20:29 > 0:20:33..an array of sea vegetables. clams, mussels and crab meat.
0:20:33 > 0:20:36He drizzles his fish oil over the top,
0:20:36 > 0:20:39and finally pours his spiced Normandy fish sauce into jugs.
0:20:42 > 0:20:43Neil, how are you feeling?
0:20:43 > 0:20:46I'm feeling OK. Everything's spot on.
0:20:46 > 0:20:47- STEVIE:- It smells amazing.
0:20:47 > 0:20:49Is this the dish to take you through to the finals?
0:20:49 > 0:20:51I think this is perfect for the banquet.
0:20:51 > 0:20:53Shall we put your money where your mouth is?
0:20:53 > 0:20:55NEIL LAUGHS
0:20:57 > 0:20:59- Shall we pour the sauce on? - Yes, please.
0:20:59 > 0:21:02- It looks great. Fish on the bone.- Yeah.
0:21:04 > 0:21:07Ooh, it's got quite a wee bit of heat.
0:21:07 > 0:21:10- And has the sauce come out as you wished it to?- Yeah, I think it is.
0:21:10 > 0:21:13It's got the curry flavour, but it's not too spicy.
0:21:13 > 0:21:15The Normandy sauce is incredibly hot.
0:21:15 > 0:21:18I think it's going to be a bit too overpowering
0:21:18 > 0:21:20- for some of the things there.- Yeah.
0:21:20 > 0:21:24You've cooked scallops in a frying pan, did they come out as you wished?
0:21:24 > 0:21:26Yeah, you can still taste the sea in them, I think it's great.
0:21:26 > 0:21:29- Where's the prawns?- Yeah. I was expecting to find that in there.
0:21:29 > 0:21:32I thought actually you'd stolen it!
0:21:33 > 0:21:36Coming from Glasgow doesn't mean I'd steal anything!
0:21:36 > 0:21:39- Might there be a prawn missing? - Yeah.
0:21:39 > 0:21:42I've forgotten to put the prawns on the plate.
0:21:42 > 0:21:46And then, the sole on the grill, has that come out as you wished?
0:21:46 > 0:21:50It's still a bit rare inside. It's just how I wanted it.
0:21:50 > 0:21:55- I feel it's not got the barbecue flavour you maybe hoped for.- Yeah.
0:21:56 > 0:21:57CRUNCHING
0:21:58 > 0:22:04Do you think that serving this dish on the bones is a wise manoeuvre?
0:22:04 > 0:22:06Yeah. It's a nice crispiness.
0:22:07 > 0:22:10- It's not for me, the bones are not from me.- Yeah.
0:22:10 > 0:22:13What would you score this dish, do you think, my dear?
0:22:13 > 0:22:16Erm, I think it's a good eight.
0:22:19 > 0:22:21- All right, guys? - How did that go?- Erm...
0:22:21 > 0:22:24Obviously, I forgot the prawn.
0:22:24 > 0:22:26I shouldn't have missed it but, yeah.
0:22:26 > 0:22:28- Do you want some prawns for that, Stevie?- Please!
0:22:28 > 0:22:30NEIL LAUGHS
0:22:32 > 0:22:35Classical heavyweight Stevie is last to plate up
0:22:35 > 0:22:37with his Food To March On, a celebration of seafood
0:22:37 > 0:22:41that he hopes will earn him a higher score than his starter.
0:22:43 > 0:22:48He makes a seaweed mustard by mixing dried nori with cumin and Dijon.
0:22:48 > 0:22:50In an attempt to tell a clearer wartime story,
0:22:50 > 0:22:53Stevie fills special tins with layers of spicy tomato mousse,
0:22:53 > 0:22:57aubergine puree, and sliced, cured mackerel.
0:22:57 > 0:23:00I love the wee tins, did you get them specially made?
0:23:00 > 0:23:02I manage to find somebody who'd be able to do me
0:23:02 > 0:23:04almost a modern-day ration tin.
0:23:04 > 0:23:05I think it's a great idea.
0:23:05 > 0:23:09He tops with sous-vide cooked razor clams, and crab meat.
0:23:09 > 0:23:13Then delicately adds his samphire, aster and purslane.
0:23:13 > 0:23:15Now you're bringing out the tools from your own kitchen,
0:23:15 > 0:23:17putting things on with a tweezer.
0:23:17 > 0:23:19Finally, he dresses with seaweed mustard,
0:23:19 > 0:23:22and serves on fishing-themed chopping boards.
0:23:22 > 0:23:23Look at this!
0:23:23 > 0:23:26- Is there history on this plate? - I think there is.
0:23:26 > 0:23:27Troops, what do you reckon?
0:23:27 > 0:23:29I like the ration book. It's all in the taste.
0:23:29 > 0:23:31And, on that note...
0:23:36 > 0:23:37Look at this, Stevie.
0:23:41 > 0:23:45- Is this the dish you wanted to present for the competition?- Yes.
0:23:45 > 0:23:46For me, the fish is nailed on the head.
0:23:46 > 0:23:49The razor clams are cooked perfectly.
0:23:49 > 0:23:53- What about that seaweed mustard? - That's lovely, that's really good.
0:23:53 > 0:23:56- Have all the elements worked in here?- Yes.
0:23:56 > 0:23:58All the textures, for me, are there.
0:23:58 > 0:24:00If anything, I'd take a bit of the aubergine out
0:24:00 > 0:24:02and replace it with more seafood.
0:24:03 > 0:24:06The aubergine doesn't really taste of very much.
0:24:06 > 0:24:08The overall flavour of this is tomato.
0:24:08 > 0:24:12Do you think all the flavours are pronounced enough?
0:24:12 > 0:24:14I'd maybe take a little bit of heat out of the tomato mousse.
0:24:14 > 0:24:16Do think it hits the brief?
0:24:16 > 0:24:18The presentation hits the brief.
0:24:18 > 0:24:21I'm not sure of the contents of the tin.
0:24:21 > 0:24:24- A bit weird.- Yeah.
0:24:24 > 0:24:26- Is the story very clear?- Yeah.
0:24:26 > 0:24:29Ration book? My goodness, what are we getting? They open it.
0:24:29 > 0:24:32It's giving back to those, who didn't have, what they can now have.
0:24:32 > 0:24:34Stevie, what would you give it?
0:24:34 > 0:24:36I'd score that a seven-and-a-half.
0:24:37 > 0:24:40I think it's probably a six or a seven at the highest.
0:24:44 > 0:24:46- JACQUELINE: All right, Stevie? - Aye, all right, not bad.
0:24:46 > 0:24:48- How do you think it went? - Feel good putting it up.
0:24:48 > 0:24:51When he questions you, makes you question it...
0:24:51 > 0:24:52NEIL LAUGHS Yeah.
0:24:52 > 0:24:54..that's when you do start to doubt.
0:24:57 > 0:25:00We went into today with me two points ahead.
0:25:00 > 0:25:03Do think you've done enough to close that gap?
0:25:03 > 0:25:05It is hard to tell.
0:25:05 > 0:25:08You've made mistakes on this one, I've made mistakes. I don't know.
0:25:13 > 0:25:15Hello, cooks.
0:25:15 > 0:25:18Fish course done. I always think this is something that Scotland
0:25:18 > 0:25:19should absolutely excel in.
0:25:21 > 0:25:22Jacqueline,
0:25:22 > 0:25:25for your Black Market Silver Darlings of herring and cucumber,
0:25:25 > 0:25:28I loved the story behind it.
0:25:28 > 0:25:30And the use of herring, inspired.
0:25:32 > 0:25:33All in all, a delicate dish.
0:25:35 > 0:25:36However...
0:25:38 > 0:25:39..highly underseasoned.
0:25:41 > 0:25:44Really let the dish down completely.
0:25:44 > 0:25:46And the cucumber jelly,
0:25:46 > 0:25:49I'm not sure why it was there and what it was doing.
0:25:52 > 0:25:54Neil.
0:25:54 > 0:25:58From Dover To Normandy. Dover sole, mussels and clams.
0:25:58 > 0:26:01The Dover sole was nice, if a touch undercooked.
0:26:03 > 0:26:05I'm not convinced by fishbones on the plate.
0:26:07 > 0:26:09Then, lo and behold,
0:26:09 > 0:26:12the discovery there was no prawn! HE LAUGHS
0:26:12 > 0:26:15And I think they were notable by their absence.
0:26:17 > 0:26:21However, it was a very handsome plate of food.
0:26:21 > 0:26:22Loved the sauce.
0:26:26 > 0:26:27Stevie.
0:26:27 > 0:26:29For your Food To March On,
0:26:29 > 0:26:32with clams, crab and mackerel.
0:26:32 > 0:26:35I was puzzled when the tin arrived, thinking, where is this going?
0:26:36 > 0:26:39But, when I opened it, I thought it looked tremendous.
0:26:39 > 0:26:40Thank you.
0:26:42 > 0:26:43Cured mackerel, delicious.
0:26:45 > 0:26:46And the razor clams,
0:26:46 > 0:26:49tender as can be, I really like that way of cooking them.
0:26:50 > 0:26:53I have to say, I wasn't mad about the chopping board.
0:26:53 > 0:26:57It seemed more seaside rather than a D-day landing.
0:26:58 > 0:27:01And, aubergine puree and tomato mousse?
0:27:02 > 0:27:04I have to say, there was too much of it.
0:27:05 > 0:27:08So, the scores.
0:27:08 > 0:27:10Jacqueline.
0:27:10 > 0:27:12We have Black Market Silver Darlings.
0:27:12 > 0:27:14I'm giving you...
0:27:16 > 0:27:17..seven.
0:27:19 > 0:27:21Neil.
0:27:21 > 0:27:23From Dover To Normandy.
0:27:23 > 0:27:25I'm giving you...
0:27:27 > 0:27:28..eight.
0:27:29 > 0:27:31Stevie.
0:27:31 > 0:27:33For your Food To March On.
0:27:35 > 0:27:37An eight.
0:27:37 > 0:27:39So, jolly well done.
0:27:39 > 0:27:40- Thanks, Jeremy.- Thank you.
0:27:42 > 0:27:44- Well done.- A bit happier with that.
0:27:44 > 0:27:47With two courses down, Jacqueline is now just one point ahead,
0:27:47 > 0:27:51whilst Stevie and Neil remain neck-and-neck.
0:27:51 > 0:27:52I'm happy with an eight.
0:27:52 > 0:27:55If I don't make any mistakes tomorrow, I think
0:27:55 > 0:27:56I'm on for a nine or ten.
0:27:56 > 0:27:57I agree with him.
0:27:57 > 0:27:59My bones, as well, they were a neat trick.
0:27:59 > 0:28:02But, actually when eating it, it was like, am I enjoying this?
0:28:02 > 0:28:05I'm over the moon with an eight, excited to be back in the race.
0:28:05 > 0:28:07I'm going to kick on from here.
0:28:07 > 0:28:11- Less salt. - Less, less salt, more lemon on it!
0:28:11 > 0:28:15I'm ahead by the skin of my teeth, just, and no more.
0:28:16 > 0:28:18Tomorrow it's the main course.
0:28:18 > 0:28:20- A bit of pressure? - A wee bit of pressure.
0:28:20 > 0:28:23Will Jacqueline increase her lead?
0:28:23 > 0:28:27I am one point ahead, young man, and I'm going to keep that.
0:28:27 > 0:28:31- It's only one point though, isn't it?- One point's enough.
0:28:31 > 0:28:33Or will have rivals triumph?
0:28:33 > 0:28:35You're my first ever ten!