0:00:03 > 0:00:07This week on Great British Menu, three of Scotland's finest chefs,
0:00:07 > 0:00:09two Michelin-starred Stevie McLaughlin...
0:00:09 > 0:00:12Cooking from the heart. I am not cooking for awards here.
0:00:12 > 0:00:14..experienced chef, Jacqueline O'Donnell...
0:00:14 > 0:00:16I want to give you boys a run for your money.
0:00:16 > 0:00:18..and unconventional Neil Rankin...
0:00:18 > 0:00:21It's better than putting my feet up at this stage!
0:00:21 > 0:00:22..are battling it out...
0:00:22 > 0:00:25I'm one point ahead, young man, and I'm going to keep that.
0:00:25 > 0:00:29..to get their dishes to a banquet commemorating the 70th anniversary of D-day
0:00:29 > 0:00:32at the incredible St Paul's Cathedral.
0:00:34 > 0:00:37Yesterday's fish course saw Stevie and Neil fight back.
0:00:37 > 0:00:40- She keeps on pulling them out, doesn't she?- That's the final straw.
0:00:40 > 0:00:42But despite Jacqueline's error...
0:00:42 > 0:00:46Highly under seasoned. Really lets the dish down.
0:00:46 > 0:00:48..she kept pole position.
0:00:48 > 0:00:50Today's the main course.
0:00:50 > 0:00:52- You've got little tricks up your sleeve.- Little tricks.
0:00:52 > 0:00:55This looks like something bigger than a little trick!
0:00:55 > 0:00:57And with one point in it, it's a close call.
0:00:57 > 0:01:00So much hinges on the main course today.
0:01:00 > 0:01:02Will Jacqueline increase her lead?
0:01:02 > 0:01:04Or will her rivals triumph?
0:01:04 > 0:01:06You have my first ever ten.
0:01:17 > 0:01:20This year, the chefs are commemorating the heroes
0:01:20 > 0:01:25who fought on D-day by creating dishes that tell a wartime story.
0:01:25 > 0:01:27There we go.
0:01:27 > 0:01:30To research their menus, they have spoken to those
0:01:30 > 0:01:33with memories of this significant period of British history.
0:01:33 > 0:01:35These were two German prisoners.
0:01:35 > 0:01:38They used to come and work on the farm.
0:01:38 > 0:01:41That one was a butcher in Germany before the war.
0:01:43 > 0:01:45Judging them this week is a tough-talking veteran
0:01:45 > 0:01:47of the competition.
0:01:47 > 0:01:49A leading force on the London restaurant scene...
0:01:49 > 0:01:51Jeremy Lee.
0:01:51 > 0:01:52Main courses today.
0:01:52 > 0:01:57It's the course that everybody wants and it's the one they run towards, so it is pivotal.
0:01:57 > 0:02:00It would be great if Scotland could get a main course through.
0:02:01 > 0:02:04Things are hotting up now. One point between us.
0:02:04 > 0:02:08A couple of mistakes made yesterday. Messed the prawn, undercooked the fish.
0:02:08 > 0:02:12The seasoning in mine. Silly mistake that I've learned from but he will be picking up on that.
0:02:12 > 0:02:15I'm going to pull all the stops out on this one today.
0:02:15 > 0:02:17I'm looking forward to a big challenge today.
0:02:20 > 0:02:24First up, and in the lead by just one point, is experienced chef,
0:02:24 > 0:02:26Jacqueline O'Donnell.
0:02:26 > 0:02:28So far, she's surprised her rivals with her modern spins
0:02:28 > 0:02:30on old-fashioned dishes.
0:02:30 > 0:02:33But she fell down yesterday for under seasoning.
0:02:33 > 0:02:34The boys are equal points.
0:02:34 > 0:02:38I really need to push because they are biting at my tail.
0:02:39 > 0:02:43Look at all this! What have you brought us today?
0:02:43 > 0:02:45It's a Homecoming Platter.
0:02:45 > 0:02:48The inspiration is the soldiers are coming back.
0:02:48 > 0:02:52They want everything to be familiar around the table and a celebration.
0:02:52 > 0:02:57I have cured suckling pig. I'm using the leg and the shoulder.
0:02:57 > 0:03:02I'm going to do a cider glaze for over the top of the ham.
0:03:02 > 0:03:04Kept the rack as pork.
0:03:04 > 0:03:06I'm going to do a great parsley sauce
0:03:06 > 0:03:09and I'm going to do potato gratin.
0:03:09 > 0:03:12I'm going to mix that with some beautiful smoked Cheshire cheese.
0:03:12 > 0:03:15And I've got some great British apples
0:03:15 > 0:03:18that I'm going to put through some sweetheart cabbage.
0:03:18 > 0:03:22This seems to be a gorgeous Sunday lunch. Almost meat and two veg.
0:03:22 > 0:03:24Is this going to keep your advantage?
0:03:24 > 0:03:27The story behind this still hits the brief
0:03:27 > 0:03:29and I think that will give me the edge.
0:03:30 > 0:03:33Jacqueline is doing a Homecoming Platter.
0:03:33 > 0:03:37She's brilliant at coming up with a story and putting it onto the plate.
0:03:37 > 0:03:39I hope she seasons this beautifully.
0:03:39 > 0:03:42It has not been a strong point so far through the competition.
0:03:44 > 0:03:48Next up and in joint second place is classical heavyweight, Stevie McLaughlin.
0:03:48 > 0:03:51Yesterday, he managed an impressive eight points,
0:03:51 > 0:03:54but he's also faced criticism for not telling a story on a plate.
0:03:54 > 0:03:56This one is a show stopper.
0:03:56 > 0:04:00I absolutely need to tell the story and it's a big one for me today.
0:04:01 > 0:04:04Good morning to you. How are you after your triumph yesterday?
0:04:04 > 0:04:07- I'm good. Ready to rock. - What is your main course today?
0:04:07 > 0:04:09It's called A Letter From Home, fantasy of a soldier.
0:04:09 > 0:04:12He's reading his letter from his mum and dad and he's fantasising
0:04:12 > 0:04:15about what's on the table for when he gets home.
0:04:15 > 0:04:16And what is on the table?
0:04:16 > 0:04:19I am doing a fillet of beef Wellington.
0:04:19 > 0:04:21I am going to wrap that with mushroom duxelles.
0:04:21 > 0:04:24- Duxelles is when you very finely chop the mushrooms, isn't it?- Yes.
0:04:24 > 0:04:27- A little bit of chicken mousse. - Chicken mousse?- Just to bind it.
0:04:27 > 0:04:31I'm going to wrap it in puff pastry. We're going to serve with that a Woolton pie.
0:04:31 > 0:04:36- What is a Woolton pie?- Lord Woolton was the Minister of Food.- Oh, right.
0:04:36 > 0:04:39He was the man that said these are your rations
0:04:39 > 0:04:43and this is what I suggest you do with them in order to make them go further.
0:04:43 > 0:04:46From there, what we do is we cook all the vegetables together into a pie.
0:04:46 > 0:04:50The crust we are making with oatmeal, we've got lard and some potato.
0:04:50 > 0:04:52It seems pie and pie.
0:04:52 > 0:04:55It's this young man's fantasy. He wants to go home and get some pie.
0:04:58 > 0:05:04Stevie's beef Wellington and Woolton pie making up A Letter From Home -
0:05:04 > 0:05:06charming and heart-warming.
0:05:06 > 0:05:09Beef Wellington is a much-loved familiar dish and probably
0:05:09 > 0:05:14the greatest banquet dish ever, so in that respect it needs to be flawless.
0:05:16 > 0:05:18Finally, neck and neck with Stevie
0:05:18 > 0:05:21is unconventional barbecue chef, Neil Rankin.
0:05:21 > 0:05:24His alternative menu, celebrating the spoils of World War II,
0:05:24 > 0:05:26has so far had mixed reviews.
0:05:26 > 0:05:28The main course is my course.
0:05:28 > 0:05:30I'm the meat guy and if there's any course
0:05:30 > 0:05:33I'm going to catch Jack, it's going to be this one.
0:05:33 > 0:05:34- How are you?- I'm good, thanks.
0:05:34 > 0:05:37So, what are you going to cook for us today?
0:05:37 > 0:05:39So, this dish is called Still In The Field
0:05:39 > 0:05:41and it's going to be Hereford short rib.
0:05:41 > 0:05:43You are big on breeds, aren't you?
0:05:43 > 0:05:44Massively big on breeds.
0:05:44 > 0:05:46I'm going to be smoking it
0:05:46 > 0:05:49and I'm going to be cooking the sirloin over the coals.
0:05:49 > 0:05:53You're not going to be let down like you were yesterday when you barbecued
0:05:53 > 0:05:56the Dover sole and it was slightly undercooked for your fish dish?
0:05:56 > 0:05:58That's a different story. It's not fish, its beef.
0:05:58 > 0:06:00HE LAUGHS
0:06:00 > 0:06:05- What are you going to serve with this meat?- I've got some stovies.
0:06:05 > 0:06:07What actually is a stovie?
0:06:07 > 0:06:09It's potatoes cooked down in stock
0:06:09 > 0:06:11and I make it a little bit like an onion gravy
0:06:11 > 0:06:13and then you add in the shin of braised beef.
0:06:13 > 0:06:14We're going to get the stock,
0:06:14 > 0:06:17we're going to bring it down with some really nice potatoes.
0:06:17 > 0:06:20It's going to be delicious. Then we'll make a cauliflower cheese.
0:06:20 > 0:06:22We're going to make a roux with bone marrow instead of butter,
0:06:22 > 0:06:24so it gives it that beefiness through it.
0:06:24 > 0:06:26Are you going to have a sauce to accompany this?
0:06:26 > 0:06:29Yes, I've got the braising liquor from the shin.
0:06:29 > 0:06:32I'm going to reduce that down and put that on the stovies
0:06:32 > 0:06:35and that'll wrap inside the short rib.
0:06:35 > 0:06:38What I'm struggling with is what rare breed meat
0:06:38 > 0:06:40has to do with D-day landings.
0:06:40 > 0:06:44The whole thing goes towards the Dig For Victory campaign within the war,
0:06:44 > 0:06:46which was all about being self sustainable
0:06:46 > 0:06:48and that is what the rare breed farmers do.
0:06:48 > 0:06:50It could have been growers, it could have been anything.
0:06:50 > 0:06:52I've chosen to pick on the rare breed beef farmers.
0:06:56 > 0:06:59Neil's dish, Still In The Field,
0:06:59 > 0:07:03is an homage to rare breeds of Britain and the small producer.
0:07:03 > 0:07:10What I want to see is a better clarification of the story, though.
0:07:15 > 0:07:20The chefs are fully aware that it's the crucial halfway stage
0:07:20 > 0:07:23and the stress is already starting to show.
0:07:23 > 0:07:25BLEEP!
0:07:25 > 0:07:28- Neil, what happened to your veg, there?- Burnt my onions, didn't I?
0:07:28 > 0:07:32- Not a good way to start off a jus. - Guess what I did?- What have you done?
0:07:32 > 0:07:34I forgot to put the lard in my pastry.
0:07:34 > 0:07:36If this is the pressure we're under here,
0:07:36 > 0:07:40what would it be like if one of us gets to the banquet?
0:07:42 > 0:07:45Barbecue expert Neil is playing to his strengths
0:07:45 > 0:07:46and gunning for a top score
0:07:46 > 0:07:50with a rare breed dish called Still In The Field.
0:07:50 > 0:07:51He restarts his beef jus
0:07:51 > 0:07:55and gets to work on the major meat components of his dish.
0:07:55 > 0:07:58Neil braises the smoked shin of beef for his stovies,
0:07:58 > 0:08:01sears his sirloin, which he'll later grill,
0:08:01 > 0:08:05and puts his short ribs on a special indoor barbecue to smoke.
0:08:06 > 0:08:09- Your barbecue, sir?- Yes, sir.
0:08:09 > 0:08:14Sometimes, barbecue is just massacred on the outside and raw in the middle.
0:08:14 > 0:08:16- This will be like sous-vide. - Will it?
0:08:16 > 0:08:19STEVIE: I think Neil might have bitten off a bit more than he can chew here.
0:08:19 > 0:08:22He's got a lot going on there. There's a lot of meat going on.
0:08:22 > 0:08:24He's the meat man, but it's not about him,
0:08:24 > 0:08:26it's about the banquet, it's about the brief.
0:08:26 > 0:08:28I'm a wee bit confused about what he's doing here.
0:08:30 > 0:08:32Classical heavyweight Stevie is also aiming high
0:08:32 > 0:08:35with his Letter From Home -
0:08:35 > 0:08:38a full-on pastry affair of luxury beef Wellington
0:08:38 > 0:08:40and a vegetable pie using a wartime recipe
0:08:40 > 0:08:42named after the then Minister of Food.
0:08:42 > 0:08:46The Woolton pie, how are you going to make it banquet worthy?
0:08:46 > 0:08:51- I'm not. My inspiration's the soldier's fantasy of the time.- Right?
0:08:51 > 0:08:54The Woolton pie was a staple in all British households.
0:08:54 > 0:08:57'I'm pretty confident I can springboard Jacqueline on this one.'
0:08:57 > 0:08:59This is my finest hour on a plate.
0:08:59 > 0:09:01I think Stevie's dish is going to be quite heavy.
0:09:01 > 0:09:04A lot of pastry in there - potentially a downfall for him.
0:09:05 > 0:09:08But Stevie's having to remake his pie pastry crust
0:09:08 > 0:09:12after forgetting to add lard first time around.
0:09:12 > 0:09:14- Are you back on track? - A little bit behind, but I was.
0:09:14 > 0:09:16So much hinges on the main course today.
0:09:16 > 0:09:18We need to get this right, starting with the pastry.
0:09:18 > 0:09:21HE LAUGHS
0:09:23 > 0:09:25Also out to impress is Jacqueline,
0:09:25 > 0:09:27who is determined to keep her lead
0:09:27 > 0:09:30with her celebratory soldier's Homecoming Platter.
0:09:31 > 0:09:34Along with two potato and two cabbage sides,
0:09:34 > 0:09:35it features cured pork -
0:09:35 > 0:09:39a preservation technique widely used during wartime.
0:09:39 > 0:09:42My dish is the spirit of British people.
0:09:42 > 0:09:43I think it's all the people at home
0:09:43 > 0:09:45that helped hold the country together.
0:09:45 > 0:09:48And that's what's so important to Britain and why this will be
0:09:48 > 0:09:51a massive celebration for all the veterans involved.
0:09:54 > 0:09:55To find out more about
0:09:55 > 0:09:57the importance of cured meat during World War II,
0:09:57 > 0:10:01Jacqueline travelled to Ilkley in West Yorkshire
0:10:01 > 0:10:05to meet master curer and butcher, David Lishman.
0:10:05 > 0:10:08Curing during the war was a method of preserving meat
0:10:08 > 0:10:10so that it fed the family in times
0:10:10 > 0:10:13when there wasn't really a lot to eat.
0:10:13 > 0:10:16So, how would they have cured pork during the war?
0:10:16 > 0:10:21There were two types of curing method that were performed in those days.
0:10:21 > 0:10:25The very simple one was wet curing and one was dry curing.
0:10:25 > 0:10:29The dry curing method, the pork would be laid on a bed of salt
0:10:29 > 0:10:32and then the rest of the cure would be rubbed into it.
0:10:32 > 0:10:36The wet curing is where the curing salts would have been dissolved
0:10:36 > 0:10:40in a liquid and then the pork would be immersed in there
0:10:40 > 0:10:41and over a period of time,
0:10:41 > 0:10:46it would turn from pork into this wonderfully delicious ham or bacon.
0:10:50 > 0:10:54One man with memories of cured pork and how vital it was during the war
0:10:54 > 0:10:57is David's dad, Gordon, who grew up on a farm.
0:10:57 > 0:10:59So, what taste you remember?
0:10:59 > 0:11:03Is there anything different now to what it tasted back then,
0:11:03 > 0:11:05if the ham special then?
0:11:05 > 0:11:07Probably a bit salty.
0:11:07 > 0:11:09It could be a bit fatty as well,
0:11:09 > 0:11:11because you didn't kill a small pig.
0:11:11 > 0:11:13You were only allowed to kill two in a year
0:11:13 > 0:11:18and so you wanted as big a pig as you could get so it lasted.
0:11:18 > 0:11:20Go further, yeah!
0:11:20 > 0:11:24Gordon also remembers two of the farm's wartime workers particularly well.
0:11:24 > 0:11:26This is a picture of my father
0:11:26 > 0:11:32and these were two German prisoners that used to come daily to help.
0:11:32 > 0:11:37They worked on the farm and then at night, they went back to town.
0:11:37 > 0:11:41That one in particular, he was a butcher in Germany before the war.
0:11:41 > 0:11:43He did all sorts of things.
0:11:43 > 0:11:46He made sausages. They were very good, actually, yes.
0:11:46 > 0:11:47That's amazing.
0:11:51 > 0:11:54To see if her wet cured ham matched up to Gordon's wartime memories,
0:11:54 > 0:11:56Jacqueline cooked up a taster.
0:11:58 > 0:12:02- Very nice.- Really moist. I like the saltiness.- It's very nice.
0:12:02 > 0:12:05And the ham, that was used for a special occasion?
0:12:05 > 0:12:07If you were cooking cured ham,
0:12:07 > 0:12:11it was something a bit special, having some ham.
0:12:11 > 0:12:14It was really interesting, what Gordon said.
0:12:14 > 0:12:18That makes me even more confident that it's to reward those
0:12:18 > 0:12:22who have been out and this is their Homecoming Platter to celebrate.
0:12:26 > 0:12:29With plating up fast approaching, Jacqueline adopts a quick
0:12:29 > 0:12:32and unusual method to dry off her wet cured pork
0:12:32 > 0:12:34before she roasts and glazes it.
0:12:34 > 0:12:38- Do you always blow-dry your meat? - I do, actually.
0:12:41 > 0:12:44Jacqueline moves onto her two sauces -
0:12:44 > 0:12:46a parsley coulis and a parsley cream.
0:12:46 > 0:12:48Yesterday, she lost points for under seasoning
0:12:48 > 0:12:51and is desperate not to repeat her mistakes today.
0:12:51 > 0:12:53How's your seasoning doing today?
0:12:53 > 0:12:56Yes, I'm taking it into account that, you know,
0:12:56 > 0:12:58I am serving a cured ham.
0:12:58 > 0:12:59It is salty, the stock,
0:12:59 > 0:13:02so despite me wanting to season, season, season,
0:13:02 > 0:13:06I'm drawing back ever so slightly with you still on my shoulder.
0:13:06 > 0:13:07HE LAUGHS
0:13:13 > 0:13:16Unconventional chef Neil is tending to his stovies -
0:13:16 > 0:13:20his modern, meaty take on a traditional Scottish potato stew.
0:13:22 > 0:13:24To take cauliflower cheese to new heights,
0:13:24 > 0:13:27Neil's adding bone marrow and blue cheese.
0:13:27 > 0:13:28Cauliflower cheese?
0:13:28 > 0:13:31It seems like the richest sauce in the history of the entire universe.
0:13:31 > 0:13:32This will be.
0:13:32 > 0:13:34God almighty!
0:13:35 > 0:13:38There will be a nappy on the plate.
0:13:40 > 0:13:44He seems to be going guns firing at cauliflower cheese
0:13:44 > 0:13:48and he's making white sauce, but that's being made
0:13:48 > 0:13:53with a roux from bone marrow instead of butter, which is quite outrageous.
0:13:54 > 0:13:57Neck and neck with Neil, double Michelin-starred Stevie
0:13:57 > 0:14:00is playing catch up after having to remake the pastry
0:14:00 > 0:14:05for his Woolton vegetable pie, which finally goes into the oven.
0:14:05 > 0:14:07With the clock ticking, he starts to assemble
0:14:07 > 0:14:10the second major pastry element of his dish - beef Wellington.
0:14:10 > 0:14:15He spreads his chicken and mushroom duxelles mousse over herby pancakes,
0:14:15 > 0:14:17tops with fillet of beef wrapped in spinach,
0:14:17 > 0:14:19before encasing in puff pastry.
0:14:19 > 0:14:22Bit of sweat on the brow. You look a little bit stressed, Stevie.
0:14:22 > 0:14:24- It's warm back here.- Is it?- Yeah.
0:14:24 > 0:14:26I've got a big barbecue on there and I'm holding up all right.
0:14:30 > 0:14:32As Stevie gets his Wellington in the oven,
0:14:32 > 0:14:34it's time for current leader Jacqueline
0:14:34 > 0:14:36to pull together her Homecoming Platter.
0:14:38 > 0:14:41She generously seasons her racks of suckling pig
0:14:41 > 0:14:43before sealing and roasting.
0:14:43 > 0:14:46- Bit of pressure, you're up first. - A wee bit of pressure.
0:14:46 > 0:14:48Good pressure? Bad pressure?
0:14:48 > 0:14:51I am one point ahead, young man, and I'm going to keep that.
0:14:51 > 0:14:55- Only one point, though, isn't it? - One point's enough.
0:14:55 > 0:14:57I'll have to wait and see what Jack does.
0:14:57 > 0:14:59In the past, she's surprised us, so she might do it today,
0:14:59 > 0:15:03but essentially it sounds like meat and two veg at the moment.
0:15:03 > 0:15:06Jacqueline starts the first of her various side dishes.
0:15:06 > 0:15:09She combines ham and cream with Savoy cabbage
0:15:09 > 0:15:11before moving on to a second cabbage dish
0:15:11 > 0:15:14of apple and chives with sweetheart cabbage.
0:15:14 > 0:15:15I've got to get this evening right.
0:15:15 > 0:15:18Jeremy's not going to let me off with anything today.
0:15:18 > 0:15:21This has been a massive push. I'll just be on time.
0:15:26 > 0:15:29Jacqueline brings out even more side dishes -
0:15:29 > 0:15:33her first lot of tatties, an apple and potato gratin -
0:15:33 > 0:15:36before finishing her mashed potato.
0:15:36 > 0:15:38It's not as smooth as I would like.
0:15:38 > 0:15:39Ohhh, my God!
0:15:39 > 0:15:42Pork crackling is next.
0:15:42 > 0:15:45Onto her platter go her two parsley sauces
0:15:45 > 0:15:49followed by roast suckling pig cutlets and cured pork.
0:15:57 > 0:16:02Jeepers! It's like Dad's Army - coming in on all fronts!
0:16:02 > 0:16:06Do you see patriotism on a plate here?
0:16:06 > 0:16:08It certainly looks very British.
0:16:08 > 0:16:10Without further ado, I think we should tuck in.
0:16:15 > 0:16:19- How are you feeling? - Relieved that we're in here on time.
0:16:19 > 0:16:22STEVIE: How many people is this supposed to be for?
0:16:22 > 0:16:23This leg would do 60!
0:16:30 > 0:16:33So, how's the shoulder come out for you?
0:16:33 > 0:16:35I think it's come out really nice.
0:16:35 > 0:16:39- What do you think of the rack of pork?- Rack's excellent.- Yes.
0:16:39 > 0:16:42Two cabbage, two potato accompaniments.
0:16:42 > 0:16:45Would you be tempted to make one big dish to do?
0:16:45 > 0:16:50If this was to go to the banquet I think I would actually condense it.
0:16:50 > 0:16:53It would be a big dish anyway with that, two cuts of meat,
0:16:53 > 0:16:55a little bit of crackling would've been lovely,
0:16:55 > 0:16:57and a nice salad on the side, of cabbage.
0:16:57 > 0:17:00And then how's your seasoning with this, do you think?
0:17:00 > 0:17:03I think my seasoning's there.
0:17:03 > 0:17:05- What's the pork like? - I think it's over-seasoned.
0:17:05 > 0:17:08She's gone the other way, hasn't she?
0:17:08 > 0:17:09Does it hit the brief?
0:17:09 > 0:17:15My dish hits the brief with taking us back to 1944.
0:17:15 > 0:17:18- What do you think you might give it? - Seven, today.
0:17:18 > 0:17:21I think she's given herself too much to do. I'm saying six.
0:17:21 > 0:17:24If she'd done half as much, I think she'd have completed it
0:17:24 > 0:17:27and it would've been a perfect dish. It might have been an eight or nine.
0:17:29 > 0:17:31- All right, Jack?- Yep.- Happy with it?
0:17:31 > 0:17:32That was tough getting that up there,
0:17:32 > 0:17:34I really struggled at the end.
0:17:38 > 0:17:41Next to plate up is unconventional chef Neil with his dish,
0:17:41 > 0:17:44Still In The Field - a nod to rare breed farmers
0:17:44 > 0:17:47and the wartime Dig For Victory campaign.
0:17:48 > 0:17:49He slices his short ribs
0:17:49 > 0:17:53and finishes his sirloin and cauliflower on the barbecue
0:17:53 > 0:17:55before revealing a surprise.
0:17:55 > 0:17:58I'm serving everything on grass. It's actually wheatgrass.
0:17:58 > 0:18:03All week that we've been cooking, I've been growing my presentation.
0:18:03 > 0:18:06Neil adds edible soil, flowers, seeds,
0:18:06 > 0:18:08and special serving bones to his field.
0:18:08 > 0:18:12I think Neil's potentially looking at style over substance here.
0:18:12 > 0:18:15It's all about substance and style doesn't play a part for me.
0:18:15 > 0:18:18He serves cauliflower topped with cheese sauce on the bones
0:18:18 > 0:18:23and his smoked shin of beef and potato stovies go in jars.
0:18:23 > 0:18:25He adds his glazed beef short ribs,
0:18:25 > 0:18:29brushes his sliced sirloin with bone marrow butter
0:18:29 > 0:18:31and finally, finishes with beef jus.
0:18:35 > 0:18:38I feel like I should get my watering can out for the flowers, you know?
0:18:38 > 0:18:40So, this is your dish, Still In The Field.
0:18:40 > 0:18:43Are you flying the flag of victory with this one, Neil?
0:18:43 > 0:18:47This is what I wanted, so if it's not right, then I'm not right.
0:18:47 > 0:18:49Well, without further ado, shall we?
0:18:54 > 0:18:57Is this how you saw the dish appearing before you?
0:18:57 > 0:18:59Precisely how I envisioned it.
0:19:01 > 0:19:03Wow. That has got some flavour.
0:19:03 > 0:19:06It's certainly bold. It's a huge big natural flavours.
0:19:06 > 0:19:08I think Neil will be happy with what he's done.
0:19:08 > 0:19:11JEREMY: So, has this rib come out how you wished it?
0:19:11 > 0:19:13I think that's pretty much perfect.
0:19:15 > 0:19:18- And how are your stovies? - Not quite traditional.
0:19:18 > 0:19:20I have them quite meaty.
0:19:20 > 0:19:22I think stovies, certainly in Scotland,
0:19:22 > 0:19:25- should be an absolute bonus if you find a bit of meat.- Yeah.
0:19:25 > 0:19:27Maybe these are London stovies.
0:19:29 > 0:19:31So, Neil, how's your cauliflower cheese worked?
0:19:31 > 0:19:34Perfect. It's not traditional, it's more roasted cauliflower and the
0:19:34 > 0:19:39cheese sauce is so well flavoured, you only need a little spike.
0:19:39 > 0:19:41- The cheese sauce is too strong for me.- Yeah.
0:19:41 > 0:19:45JEREMY: And what do you think the response from the veterans will be for this dish?
0:19:45 > 0:19:48The Scottish ones will be quite happy to have a little bit of stovies on the plate.
0:19:48 > 0:19:52I think the English ones will be happy to have a little bit of cauliflower cheese.
0:19:52 > 0:19:55And if anybody doesn't like that sort of meat, then, I don't know that person.
0:19:55 > 0:19:58I think it's potentially quite a difficult dish to eat.
0:19:58 > 0:20:00If you got your best suit on, you're going to get your cuffs
0:20:00 > 0:20:04in the bone marrow as you're trying to get the steak.
0:20:04 > 0:20:07What would you give this dish out of ten?
0:20:07 > 0:20:11I think that's slightly over portioned, so I'd give it a nine.
0:20:11 > 0:20:14- I would give it eight on this dish. - I'd give it seven.
0:20:19 > 0:20:22Last to plate up is classical heavyweight Stevie
0:20:22 > 0:20:24with his Letter From Home -
0:20:24 > 0:20:27the fantasy dinner of a young soldier at war
0:20:27 > 0:20:29that he hopes will push into the lead.
0:20:29 > 0:20:33With double Michelin star precision, he checks his beef Wellington
0:20:33 > 0:20:36to ensure each element is cooked to perfection.
0:20:36 > 0:20:39How is this coming along? It's looking amazing.
0:20:39 > 0:20:41Obviously, Stevie's upping his game now.
0:20:41 > 0:20:43He's trying to tell more of a story on the plate
0:20:43 > 0:20:46but I think my story is clear as day today.
0:20:47 > 0:20:51Not quite ready, Stevie's Wellington goes back into the oven.
0:20:51 > 0:20:54He brings out his Woolton vegetable pie.
0:20:55 > 0:20:58Stevie's also got a surprise for his rivals.
0:20:58 > 0:21:00- What's this?- What's in the box?
0:21:00 > 0:21:03- You got little tricks up your sleeves, have you, Stevie? - A little trick!
0:21:03 > 0:21:06It looks like something bigger than a little trick.
0:21:06 > 0:21:08Ooohhhh!
0:21:08 > 0:21:09My letter from home.
0:21:11 > 0:21:13Finally, Stevie pours his red wine gravy.
0:21:13 > 0:21:14Need a hand with that?
0:21:14 > 0:21:17I think we'll have to take an end each here.
0:21:17 > 0:21:19And his dream soldier's parcel is complete
0:21:19 > 0:21:21with his wartime-inspired letter.
0:21:23 > 0:21:27- Wow.- Would you like to read the letter?- OK.
0:21:27 > 0:21:28"Dearest son,
0:21:28 > 0:21:32"we can only hope that this parcel somehow reaches you safely.
0:21:32 > 0:21:35"We send this parcel to remind you,
0:21:35 > 0:21:39"you are in our thoughts every hour of every day.
0:21:39 > 0:21:44"May your dreams of home keep you strong through these dark days
0:21:44 > 0:21:46"until your return safely to us.
0:21:49 > 0:21:51"Love, Mum and Dad."
0:21:51 > 0:21:53- Well done, dear.- Sensational.
0:21:54 > 0:21:56- How are you feeling? - Chuffed to bits, very proud.
0:21:56 > 0:22:00Tell you what, let's get this through and let's eat this, for heaven's sakes.
0:22:01 > 0:22:03How's your morning been?
0:22:03 > 0:22:08It's been stressful and it's also been good fun.
0:22:08 > 0:22:10- NEIL:- What do you think?
0:22:10 > 0:22:11I'm blown away by this.
0:22:12 > 0:22:15The resulting beef, is it cooked enough and rested enough?
0:22:15 > 0:22:16The beef's cooked fine.
0:22:18 > 0:22:20- Melt in the mouth. - Good beef Wellington.
0:22:21 > 0:22:24There's a bit of spinach in here but no visible greens.
0:22:24 > 0:22:27- Are you happy with that? - It's a fantasy of the time.
0:22:27 > 0:22:29There's nothing green readily available.
0:22:29 > 0:22:33- NEIL:- Needs more green to balance it out a little bit more.
0:22:33 > 0:22:36Your duxelles with the chicken, has it come out as you wished?
0:22:36 > 0:22:37The texture of the duxelles is not too fine,
0:22:37 > 0:22:40so when you cut it it's not just a runny mess on the plate.
0:22:41 > 0:22:43I like that, with the chicken mousse.
0:22:43 > 0:22:47That's a lovely old-fashioned lard crust, isn't it?
0:22:48 > 0:22:50Do you think there's too much pastry on this?
0:22:50 > 0:22:55The pastry on the Woolton pie just seems really quite thick
0:22:55 > 0:22:58but the pastry on this Wellington's perfect.
0:22:58 > 0:23:00For the people that are going to be eating this,
0:23:00 > 0:23:02it's going to rekindle a lot of old memories,
0:23:02 > 0:23:05put a lot of smiles on a lot of very deserving people's faces.
0:23:05 > 0:23:08- STEVIE:- Are you worried by this? - I am, actually.
0:23:08 > 0:23:12I think it's got all the emotion that I was trying to get.
0:23:12 > 0:23:15- Yeah, I'm a little bit concerned about this one as well.- Oh, are you?
0:23:15 > 0:23:19- What might you give this out of ten? - I think it's fitting of a nine.
0:23:19 > 0:23:22- I'd give this a nine. - I'd give it an eight or a nine.
0:23:22 > 0:23:25I'd have given it a nine or a ten if it wasn't for the pastry.
0:23:27 > 0:23:30- All right, Stevie?- All right, all right.- Happy with that one?
0:23:30 > 0:23:33- Yeah, happy with that one. - Yeah?- Yeah, felt good.
0:23:33 > 0:23:35Felt lots of emotion in there, too, or was that just me?
0:23:44 > 0:23:46There's only one point in it today.
0:23:46 > 0:23:51This could massively change how things are. It's all on Jeremy.
0:23:51 > 0:23:52It's all on him.
0:23:57 > 0:23:59Hello, chefs.
0:23:59 > 0:24:01The main course is done.
0:24:01 > 0:24:03Without further ado, Jacqueline,
0:24:03 > 0:24:05for your Homecoming Platter
0:24:05 > 0:24:09of suckling pig with cabbage and tatties,
0:24:09 > 0:24:12loved the idea and I loved the presentation.
0:24:13 > 0:24:19And the pork shoulder, delicious - seriously stylish cooking.
0:24:19 > 0:24:20The rack, also great.
0:24:22 > 0:24:24But...
0:24:24 > 0:24:29two cabbage dishes, two potato dishes and two parsley sauces,
0:24:29 > 0:24:32can't help feeling the pork should be centre stage.
0:24:32 > 0:24:36And the parsley coulis and the creamy parsley sauce
0:24:36 > 0:24:39kind of detracted from each other rather than made one fantastic sauce.
0:24:41 > 0:24:46And yesterday, where the seasoning seemed to be lesser,
0:24:46 > 0:24:49today, if anything, it was high.
0:24:51 > 0:24:53I can't help feeling that curing the pork
0:24:53 > 0:24:55made it a very, very savoury dish indeed.
0:24:56 > 0:24:57Neil.
0:24:58 > 0:25:01For your Still In The Field with rare breed beef
0:25:01 > 0:25:06and cauliflower cheese, the slow-cooked short rib, fantastic.
0:25:08 > 0:25:09Stovies, equally great.
0:25:11 > 0:25:13And the sirloin, wow.
0:25:14 > 0:25:18The presentation showed great thought and effort. However...
0:25:20 > 0:25:26Cauliflower cheese, the cheese sauce was quite pokey, I thought.
0:25:26 > 0:25:29There was an issue, I have to say, finally, in how you ate the dish.
0:25:29 > 0:25:32I found when I put the knife and fork on the plate
0:25:32 > 0:25:35it began to sink slightly beneath the soil.
0:25:35 > 0:25:37And then, will each guest get a box?
0:25:37 > 0:25:40Or did you lift the plate out and push the box ahead?
0:25:40 > 0:25:42I was slightly puzzled by that.
0:25:42 > 0:25:44You just can't help feeling
0:25:44 > 0:25:47this story needs to be clearer in the telling.
0:25:49 > 0:25:51Stevie.
0:25:51 > 0:25:56For your Letter From Home, the beef Wellington and Woolton pie,
0:25:56 > 0:26:00one query I had, I thought possibly would there be too much pastry
0:26:00 > 0:26:01with two pies on the same plate?
0:26:04 > 0:26:08I'd wondered if I was going to miss any greenery, possibly, however...
0:26:11 > 0:26:14For this dish, no side orders were required.
0:26:15 > 0:26:18The spinach, the pancakes, nicely proportioned
0:26:18 > 0:26:20and all work very beautifully together.
0:26:21 > 0:26:24And the mushroom and chicken mousse was lovely - an unexpected treat.
0:26:26 > 0:26:30The Wellington was flawless.
0:26:30 > 0:26:32And the Woolton pie was delicious also.
0:26:33 > 0:26:36And the pastry, light and crisp.
0:26:36 > 0:26:39And the story, well, not a dry eye in the house.
0:26:42 > 0:26:44The scores...
0:26:45 > 0:26:50Jacqueline, for your Homecoming Platter, I'm going to give you...
0:26:55 > 0:26:56..a seven.
0:26:58 > 0:27:04Neil, for your Still In The Field, I'm giving you...
0:27:08 > 0:27:09..an eight.
0:27:11 > 0:27:18Stevie, for your Letter From Home, I'm going to give you...
0:27:23 > 0:27:25..a ten.
0:27:25 > 0:27:30- Thank you.- Fantastic cooking. A brilliant story beautifully told.
0:27:30 > 0:27:32You're my first-ever ten.
0:27:32 > 0:27:35- BLEEP! - Took the words right out of my mouth.
0:27:35 > 0:27:38Stevie, you've taken the lead. How do you feel?
0:27:38 > 0:27:40- Pretty proud.- Thanks very much.
0:27:40 > 0:27:43- NEIL:- Well done, mate, well done. - Fantastic.- STEVIE:- Thanks, thanks.
0:27:43 > 0:27:47Three courses down and Stevie's in the lead,
0:27:47 > 0:27:50with Jacqueline and Neil now neck and neck.
0:27:50 > 0:27:51It was worth the crying now.
0:27:53 > 0:27:56I've got a ten. Main course, the big one. Happy man.
0:27:56 > 0:27:58Can't get any better than that.
0:27:58 > 0:27:59It's all on you guys.
0:27:59 > 0:28:01Still a good result.
0:28:01 > 0:28:04'Thought it should have been a nine but overall it's a good score.'
0:28:04 > 0:28:10Just stupid mistakes, you know? I've let myself down.
0:28:10 > 0:28:13Me, and nobody else, was to blame there.
0:28:14 > 0:28:16Tomorrow, it's the dessert course.
0:28:16 > 0:28:18- Oh,- BLEEP!
0:28:18 > 0:28:20And it's a battle to get to the judges' chamber.
0:28:20 > 0:28:21A little bit stressed?
0:28:21 > 0:28:24I swear there's going to be a fight in this kitchen.
0:28:25 > 0:28:28Which chef will be out of the competition?
0:28:28 > 0:28:31I don't want you to come anywhere near me. Thank you so much.
0:28:31 > 0:28:33Nice, eh?