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