0:00:04 > 0:00:07It's been a tough week for three of Scotland's best chefs.
0:00:07 > 0:00:09BLEEP!
0:00:09 > 0:00:11Double Michelin-starred Stevie McLaughlin...
0:00:11 > 0:00:14I'm cooking from the heart, I'm not cooking for awards.
0:00:14 > 0:00:15..and unconventional Neil Rankin...
0:00:15 > 0:00:17I really want to get through to these finals.
0:00:17 > 0:00:20..went up against experienced Jacqueline O'Donnell...
0:00:20 > 0:00:23Do you know what, guys? Pink's not a colour. It's an attitude.
0:00:23 > 0:00:26..for the chance to cook at a banquet commemorating
0:00:26 > 0:00:30the 70th anniversary of D-day at the magnificent St Paul's Cathedral.
0:00:33 > 0:00:36Yesterday's dessert course saw Stevie march through.
0:00:36 > 0:00:40With a score of nine, Stevie, you'll be cooking again tomorrow.
0:00:40 > 0:00:45And Jacqueline beat Neil by just one point. How do you feel? Speechless.
0:00:45 > 0:00:48First time this week.
0:00:48 > 0:00:50Today, Stevie and Jacqueline will fight it out...
0:00:50 > 0:00:51It's got me worried.
0:00:51 > 0:00:55Anything I can do to get you worried today, Stevie, is surely a bonus.
0:00:55 > 0:00:56..to impress the judges...
0:00:56 > 0:00:59It's clearly been a pretty tough battle.
0:00:59 > 0:01:01Let's see if it continues today.
0:01:01 > 0:01:04..who want dishes worthy of war heroes.
0:01:04 > 0:01:07It is just wrong on all levels. This is divine.
0:01:07 > 0:01:10To ensure the dishes evoke the British spirit that helped
0:01:10 > 0:01:15win World War II, there's a fourth judge - D-day veteran Jim Radford.
0:01:15 > 0:01:19What age were you? 15. It's a sobering experience.
0:01:19 > 0:01:20Had to grow up very quickly.
0:01:20 > 0:01:23Today, only one chef will make it to the finals.
0:01:23 > 0:01:25And the winner is...
0:01:40 > 0:01:43Aprons on and both chefs are gearing up for the battle ahead.
0:01:46 > 0:01:48Are you making any changes? I've made a couple of tweaks
0:01:48 > 0:01:50here and there. I'd better watch myself. You've put up
0:01:50 > 0:01:52a good fight throughout the week.
0:01:52 > 0:01:55We're here for the judges' chamber. Let's do it for Scotland.
0:01:55 > 0:01:57But only one of us will go through. Maybe it'll be me.
0:02:03 > 0:02:06Two Michelin-starred chef Stevie began the week with a low
0:02:06 > 0:02:09scoring starter but went on to get a ten for his main course.
0:02:09 > 0:02:13There's been much more pressure this week than I expected.
0:02:13 > 0:02:15I want to win this more than anything.
0:02:15 > 0:02:17I want to be the one representing Scotland in the banquet.
0:02:19 > 0:02:21But, with over 30 years of experience in the kitchen
0:02:21 > 0:02:25under her belt, Jacqueline won't be going down without a fight.
0:02:25 > 0:02:29I'm in the kitchen with a double Michelin-starred chef.
0:02:29 > 0:02:32Scotland's finest. But I'm going to give him a run for his money.
0:02:32 > 0:02:34Stevie, watch out.
0:02:37 > 0:02:39Judges Prue Leith, Matthew Fort,
0:02:39 > 0:02:43and Oliver Peyton are getting a preview of the chefs' menus.
0:02:43 > 0:02:46Well, it's been the battle of the Scottish chefs this week.
0:02:46 > 0:02:49And Stevie McLaughlin has two stars,
0:02:49 > 0:02:51and I rather like the look of his menu.
0:02:51 > 0:02:54I think Jacqueline might just surprise us.
0:02:54 > 0:02:58She is a really experienced chef. And I love the sound of her menu.
0:02:58 > 0:03:02It's just quite homely and rather witty.
0:03:02 > 0:03:04Listen, two new chefs, fresh blood,
0:03:04 > 0:03:07let's hope we can get a Scottish chef to the banquet.
0:03:08 > 0:03:10Today, the judges will score
0:03:10 > 0:03:12each of the chefs' four courses individually.
0:03:12 > 0:03:16Ah! Well, our starry chef seems to be doing well,
0:03:16 > 0:03:20but didn't he start badly? Six for a starter. Shocking!
0:03:20 > 0:03:23Well, I think the difference between Jac and Stevie is the main course.
0:03:23 > 0:03:26It's in theory been a tough battle.
0:03:26 > 0:03:28Let's see if it's going to continue today.
0:03:35 > 0:03:37PRUE: Hi, guys. Morning. Morning.
0:03:37 > 0:03:40Well, Jackie, you've obviously had a very, very steady week.
0:03:40 > 0:03:44Good numbers. What's it like cooking with a Michelin two-starred chef?
0:03:44 > 0:03:48It's been pretty tough but I think I've risen to the challenge.
0:03:48 > 0:03:50Looking at those scores, you clearly have.
0:03:50 > 0:03:53She's been snapping at your heels all week. Definitely. Tough old week.
0:03:53 > 0:03:57You had a ten for your main course, but a starter, six,
0:03:57 > 0:04:00what went wonky there? First-day nerves.
0:04:00 > 0:04:05There is no place for nerves today. We are looking for spectacular food.
0:04:05 > 0:04:07And you've got to deliver it.
0:04:09 > 0:04:13Pretty scary, yeah? That really brought it home. Yeah.
0:04:14 > 0:04:18Jacqueline's up first with her starter.
0:04:18 > 0:04:21A modern take on a homely, old-fashioned favourite
0:04:21 > 0:04:23for which she scored eight points.
0:04:24 > 0:04:26Jeremy loved that, didn't he?
0:04:26 > 0:04:28Yeah. That's why I thought not too many changes.
0:04:28 > 0:04:31You're actually improving a good dish. It's got me a bit worried.
0:04:31 > 0:04:33Anything I can do to get you worried today, Stevie,
0:04:33 > 0:04:36is surely a bonus for me.
0:04:39 > 0:04:4385-year-old World War II veteran Jim Radford writes folk songs
0:04:43 > 0:04:45about his D-day experiences.
0:04:45 > 0:04:49And he's here today to make sure the dishes tell a wartime story.
0:04:49 > 0:04:52A seat at the top table at last. At last, you've arrived.
0:04:52 > 0:04:56We've been waiting just for you. So, Jim, you were there on D-day.
0:04:56 > 0:04:58I was, yes.
0:04:58 > 0:05:03I was a 15-year-old galley boy on the rescue tug Empire Larch.
0:05:03 > 0:05:06We were building the Mulberry harbour, that was our job,
0:05:06 > 0:05:10to create the harbour on which the success of the invasion depended.
0:05:10 > 0:05:11I was just a kid.
0:05:11 > 0:05:14I didn't know I was being thrown in at the deep end, as it were.
0:05:14 > 0:05:19You must have been the youngest lad on the D-day landings.
0:05:19 > 0:05:22They can't find anybody younger than me. It's an amazing story.
0:05:22 > 0:05:25And what were your personal responsibilities? General dogsbody.
0:05:25 > 0:05:28Cooked all the meals, I peeled all the spuds.
0:05:28 > 0:05:32Do you cook, or do you like food? I do cook, yeah.
0:05:32 > 0:05:36I taught my wife to cook. Did you? Yes. So, are you up to the task?
0:05:36 > 0:05:39Absolutely. I'm ready to eat for Britain.
0:05:39 > 0:05:40Good man!
0:05:42 > 0:05:45Jacqueline starts her serving pans with onion puree.
0:05:45 > 0:05:49And tops with calf's liver fried in butter, garlic and thyme,
0:05:49 > 0:05:52followed by granola made from hazelnuts, pecans,
0:05:52 > 0:05:53seeds and paprika.
0:05:53 > 0:05:57And an onion tuile garnish. I really need to impress them.
0:05:57 > 0:06:01I came this far, stayed beside you, and now I need to go a bit further.
0:06:01 > 0:06:03You've got me worried on this one.
0:06:03 > 0:06:05But it's just liver and onions. But not like Mammie's!
0:06:08 > 0:06:11Finally, Jacqueline places pots of cassis sauce on the side.
0:06:16 > 0:06:18Well done. Thank you.
0:06:20 > 0:06:22PRUE: Oh, goodness.
0:06:29 > 0:06:32Did you see much liver during the war? We did, yeah.
0:06:32 > 0:06:34It didn't look like this, though.
0:06:34 > 0:06:36STEVIE: Do you think they'll like the simplicity?
0:06:36 > 0:06:39The simplicity bit is me coming forward as a chef.
0:06:39 > 0:06:41That's what I like.
0:06:41 > 0:06:43OLIVER: I think the dish itself is extremely brave
0:06:43 > 0:06:45to cook something so simple.
0:06:45 > 0:06:48This is divine. The liver has been absolutely perfectly cooked.
0:06:48 > 0:06:50This is gourmet liver, this is.
0:06:50 > 0:06:54The crunchiness of the granola on top is actually a masterstroke.
0:06:54 > 0:06:57STEVIE: First dish in the judges' chamber, how does that make you feel?
0:06:57 > 0:07:00What are they saying? Do they like it?
0:07:00 > 0:07:03If this was to go through to the final, it's a big opening statement.
0:07:03 > 0:07:06You think more of a main course, almost. This is a great dish.
0:07:06 > 0:07:08I agree. The hero is the dish.
0:07:08 > 0:07:11JIM: Well, I wasn't thinking about where it goes on the menu.
0:07:11 > 0:07:13I was thinking how it tasted. It tastes great.
0:07:13 > 0:07:16And your opinion is the most important opinion.
0:07:18 > 0:07:22Stevie's up next with his starter, Normandy 1944,
0:07:22 > 0:07:25based on ingredients a D-day soldier might have come across
0:07:25 > 0:07:27on his journey through France.
0:07:27 > 0:07:30With artichoke, cured ham and Camembert mousse,
0:07:30 > 0:07:32it scored just six points during the week.
0:07:33 > 0:07:36So, Stevie, have you made any changes today? Yeah.
0:07:36 > 0:07:40Jeremy thought the portion was big. I've got baby artichokes today.
0:07:40 > 0:07:42I'm going to put a little bit less ham, cut it thinner to try
0:07:42 > 0:07:44and get a little bit of lightness back into the dish.
0:07:44 > 0:07:47I thought the flavours in that dish were amazing.
0:07:49 > 0:07:52Stevie starts his plate with cured ham and wilted spinach.
0:07:53 > 0:07:56He drizzled with calvados butter.
0:07:56 > 0:07:59Next, artichoke cups filled with mushroom ketchup.
0:08:00 > 0:08:04Followed by Normandy Camembert cream mousse, and crispy onions.
0:08:09 > 0:08:10I'd love to eat that.
0:08:23 > 0:08:26PRUE: Well, that looks a lot more homely than the description sounds.
0:08:26 > 0:08:29I think they'll love the fact that we've used all the ingredients
0:08:29 > 0:08:31that are from the north of France.
0:08:31 > 0:08:33Well, I think it's rather an ingenious
0:08:33 > 0:08:36sort of acknowledgement to the French side of D-day.
0:08:36 > 0:08:40All the sort of classic Normandy ingredients. I don't really like it.
0:08:40 > 0:08:43JIM: I think I'm along the same line as Prue. It doesn't excite to me.
0:08:43 > 0:08:45I mean, he's only doing it
0:08:45 > 0:08:48because he's trying to put Normandy ingredients together.
0:08:48 > 0:08:50It's a load of French ingredients on a plate,
0:08:50 > 0:08:52which I don't really think work well together.
0:08:53 > 0:08:55My story was through ingredients.
0:08:55 > 0:08:58Do you think they'll get the same story for you?
0:08:58 > 0:09:00Yeah, I think it's Normandy 1944.
0:09:00 > 0:09:04The first course has got to set the tone for the greatest meal
0:09:04 > 0:09:07that the veterans of D-day will have eaten in their lives.
0:09:07 > 0:09:09And this ain't it.
0:09:09 > 0:09:11I'm sure it's well cooked, but I don't care for the ingredients.
0:09:11 > 0:09:15Listen, Jim, look on the bright side - it can only get better.
0:09:17 > 0:09:19Fish course next. Yes. Let's go.
0:09:21 > 0:09:24Jacqueline's up first with her Black Market Silver Darlings,
0:09:24 > 0:09:28a dish based on a tale she heard about the rumoured illicit
0:09:28 > 0:09:31trading of herrings for whisky in hay bales during the war.
0:09:31 > 0:09:34Although praised for telling a story on a plate,
0:09:34 > 0:09:38Jacqueline was marked down for under seasoning and scored seven points.
0:09:40 > 0:09:43Jacqueline starts her plate with cucumber jelly.
0:09:43 > 0:09:44Different consistency?
0:09:44 > 0:09:45Yeah, I've set it
0:09:45 > 0:09:48with a cold gelatine this time and put it at the bottom.
0:09:48 > 0:09:50She prepares her herring tartin.
0:09:50 > 0:09:52Are you happy with the seasoning? It's getting there.
0:09:52 > 0:09:54I am super checking this time.
0:09:54 > 0:09:56She tops the cucumber jelly.
0:09:57 > 0:09:59Followed by pickled cucumber.
0:09:59 > 0:10:01What have you got there? Pickled cucumber.
0:10:01 > 0:10:03I've done it a wee bit different this time.
0:10:03 > 0:10:05Instead of curing it in the whisky, I'm just going to let them
0:10:05 > 0:10:06drink the whisky.
0:10:06 > 0:10:09Jacqueline puts the plates in her hay bale presentation,
0:10:09 > 0:10:13and finishes the delicate parcels with herring encrusted in oatmeal.
0:10:13 > 0:10:17Finally, wee drams of whisky go on the side.
0:10:17 > 0:10:18Let's go.
0:10:21 > 0:10:23SHE EXHALES HEAVILY
0:10:25 > 0:10:27MATTHEW: Straw bales.
0:10:27 > 0:10:30JIM: That looks like a bale of straw to me!
0:10:31 > 0:10:33It says, "Then and now."
0:10:33 > 0:10:37And then, on the other side:
0:10:37 > 0:10:41Ah! Silver darlings being herrings. And the gold being whisky.
0:10:41 > 0:10:44JIM: I just wonder what the rate of exchange would be.
0:10:44 > 0:10:45How much whisky do you get for a herring?
0:10:48 > 0:10:53I hope that those wee tweaks that I made make all the difference.
0:10:53 > 0:10:56I think the jelly could be slightly more jelly-like.
0:10:56 > 0:10:58It's melted, hasn't it?
0:10:58 > 0:11:01JAC: I think they'll get it. I love that dish.
0:11:01 > 0:11:03I think what she's been is very clever.
0:11:03 > 0:11:06She's combined the background story with, actually,
0:11:06 > 0:11:08a pretty contemporary piece of cooking.
0:11:08 > 0:11:10JIM: I like it. It pleases me.
0:11:10 > 0:11:11It tastes good.
0:11:11 > 0:11:13I notice since you had a hefty slug of whisky,
0:11:13 > 0:11:15your mood seems to have improved tremendously!
0:11:15 > 0:11:17That always helps, yes.
0:11:17 > 0:11:20Wee nip, lifts the spirit, and sharpens the wit.
0:11:20 > 0:11:23PRUE: This is perfect for the fish course cos it's small,
0:11:23 > 0:11:26it's light, it's delicious. And it's memorable.
0:11:26 > 0:11:29I think it's very delicately balanced. I think the oatmeal
0:11:29 > 0:11:31on the herring is very nice together. And I think
0:11:31 > 0:11:32she's done a very nice job on it.
0:11:35 > 0:11:38Stevie's next with his fish course, Food To March On,
0:11:38 > 0:11:41a celebration of the seafood we have today
0:11:41 > 0:11:43served in a reproduction ration tin.
0:11:43 > 0:11:47A dish that scored him eight points earlier in the week.
0:11:49 > 0:11:52Stevie starts his tins with spicy tomato mousse,
0:11:52 > 0:11:55followed by aubergine puree which he tops with crab meat,
0:11:55 > 0:11:59razor clams, and lemon and cumin cured mackerel.
0:11:59 > 0:12:02That's looking quite a wee bit different. Why did you change it?
0:12:02 > 0:12:05Exactly the same ingredients, it's just a little bit prettier.
0:12:05 > 0:12:07I've upped my game because of you.
0:12:07 > 0:12:10Stevie fills his tin with sea vegetables.
0:12:10 > 0:12:13You've got your tweezers out there, Stevie. Is that you feeling at home?
0:12:13 > 0:12:14Look at these eyebrows.
0:12:17 > 0:12:21To finish his Food To March On, he dresses with seaweed mustard.
0:12:21 > 0:12:25I like your presentation. Very you, Stevie. Pretty? Pretty!
0:12:26 > 0:12:29And you've changed the board. Jeremy didn't like it.
0:12:47 > 0:12:52Well, I mean, it's a cover of a ration book on a tin.
0:12:52 > 0:12:53Shall we have a look inside?
0:12:54 > 0:12:58PRUE: Oh! Isn't that cute? MATTHEW: That is very pretty.
0:12:58 > 0:13:02You must love fish. Yeah, I do. My fish pies are famous.
0:13:02 > 0:13:05If you come around my house, likely to be a fish pie on the menu.
0:13:05 > 0:13:09Are we all invited? You're all invited, come now and any time.
0:13:10 > 0:13:13There are a few surprising flavours in there.
0:13:13 > 0:13:16A little bit of spice, just to bring it to life.
0:13:16 > 0:13:18I mean, it's a very sophisticated piece of modern cooking.
0:13:18 > 0:13:21Well, it's lovely. It's really light and fresh.
0:13:21 > 0:13:24I would love to agree with you, Matthew, but I'm not going to
0:13:24 > 0:13:26because I think it is an absolute car crash of a dish.
0:13:26 > 0:13:29There's loads and loads of very strong flavours here.
0:13:29 > 0:13:31But I expect to be able to taste the prime ingredients,
0:13:31 > 0:13:33which is the fish, and I can't.
0:13:33 > 0:13:34It's true I can't really taste the mackerel,
0:13:34 > 0:13:37but mixed all up together, I love it.
0:13:37 > 0:13:39Well, I have to say, it doesn't excite me.
0:13:39 > 0:13:41Do you think they'll get a story?
0:13:41 > 0:13:44Ration book was down, it's quite the opposite of what you'd expect.
0:13:44 > 0:13:46It's a real celebration of things that they didn't have.
0:13:46 > 0:13:51I cannot see any real connection between the title and the dish.
0:13:51 > 0:13:54I agree with you. That's where he falls down.
0:13:54 > 0:13:58I think it's food march away from. Oh, dear, oh, dear, oh, dear.
0:14:00 > 0:14:03At the halfway point, while the chefs are preparing their main
0:14:03 > 0:14:07courses, the judges are discussing their scores so far.
0:14:07 > 0:14:10Do you know, I am so thrilled with this morning
0:14:10 > 0:14:14because I just am delighted with what Jac is done.
0:14:14 > 0:14:19But, you know, Stevie will come romping back. I have given a ten.
0:14:19 > 0:14:22But there have also been some disappointing bits.
0:14:22 > 0:14:25And I've given a five. I'm not anywhere near a ten, actually.
0:14:25 > 0:14:27I'm a high on an eight and five on a low.
0:14:27 > 0:14:30Don't forget that Jeremy gave Stevie ten for his main course,
0:14:30 > 0:14:32which was beef Wellington. I love beef Wellington.
0:14:32 > 0:14:36But it's the wrong man, and the wrong place, wrong battle.
0:14:37 > 0:14:41Stevie's beef Wellington is part of a dish inspired by the fantasy
0:14:41 > 0:14:43dinner of a young soldier at war.
0:14:43 > 0:14:47Also featuring Woolton vegetable pie, this dish pushed him
0:14:47 > 0:14:50out in front early in the week.
0:14:50 > 0:14:52You're my first ever ten. BLEEP!
0:14:52 > 0:14:55Took the words right out of my mouth.
0:14:55 > 0:14:57Stevie's Woolton vegetable pie,
0:14:57 > 0:14:59named after the then Minister of Food,
0:14:59 > 0:15:02is made to an authentic wartime recipe.
0:15:02 > 0:15:05He tops with lard and potato pastry.
0:15:05 > 0:15:09And, with the clock ticking, he assembles his beef Wellington.
0:15:09 > 0:15:14He spread chicken and mushroom mousse over pancakes.
0:15:14 > 0:15:17This the one that got you the ten with Jeremy.
0:15:17 > 0:15:21It's also the one I was most worrying about of all my dishes.
0:15:21 > 0:15:24Stevie adds fillet of beef wrapped in spinach
0:15:24 > 0:15:27before encasing in puff pastry
0:15:27 > 0:15:28and placing in the oven.
0:15:30 > 0:15:32It's absolutely no hope I want to go home today.
0:15:32 > 0:15:34We're going to fight this out to the end, aren't we?
0:15:34 > 0:15:36Fight this one on the beaches.
0:15:36 > 0:15:38SHE LAUGHS
0:15:41 > 0:15:43Hi, Jim. Hello!
0:15:43 > 0:15:45Lovely to meet you.
0:15:45 > 0:15:47Jim, how are you doing? Nice to meet you. Welcome.
0:15:47 > 0:15:49So you were actually there.
0:15:49 > 0:15:51I was there.
0:15:51 > 0:15:52What age were you?
0:15:52 > 0:15:54I was 15 years old.
0:15:54 > 0:15:56It's a sobering experience.
0:15:56 > 0:15:58You have to grow up very quickly. Have you been back since?
0:15:58 > 0:16:01I didn't go back for about 30 years and then I went back
0:16:01 > 0:16:03and I was very moved when I went back.
0:16:03 > 0:16:06On the beach where I'd seen all these dead bodies,
0:16:06 > 0:16:09now there were little kids playing and building sand castles
0:16:09 > 0:16:11and I could see the change that there was.
0:16:11 > 0:16:13Change for the better.
0:16:13 > 0:16:14How's it going in the judge's chamber?
0:16:14 > 0:16:17There's been highs and lows,
0:16:17 > 0:16:20and at least one ten I know of.
0:16:20 > 0:16:21It's interesting.
0:16:21 > 0:16:24Good luck, both of you. Thank you.
0:16:24 > 0:16:26What a story, Jac, eh?
0:16:26 > 0:16:30I think that's why it's been such a tough brief.
0:16:30 > 0:16:32These guys are what we're doing this for.
0:16:32 > 0:16:35Stevie gets back to meticulously monitoring the temperature
0:16:35 > 0:16:38of his beef Wellington.
0:16:38 > 0:16:41You've been checking that about five times. Everything OK?
0:16:41 > 0:16:42It just hit home how important this is.
0:16:42 > 0:16:45I want to make sure it's absolutely perfect.
0:16:45 > 0:16:48He brings out his Wilton vegetable pie
0:16:48 > 0:16:51and serves it in a special wartime parcel presentation.
0:16:51 > 0:16:54Finally happy, he serves his beef Wellington,
0:16:54 > 0:16:58pours his red wine gravy and his dream soldier's parcel is complete
0:16:58 > 0:17:00with a wartime-inspired letter from home.
0:17:00 > 0:17:02Thank you.
0:17:02 > 0:17:05How do you feel? Relief.
0:17:05 > 0:17:07It's up to the judges now.
0:17:10 > 0:17:14Wow. It's like having an ammunition case.
0:17:14 > 0:17:16Ah!
0:17:16 > 0:17:17Oh! Look at that!
0:17:17 > 0:17:19That is absolutely splendid.
0:17:19 > 0:17:21Letter From Home.
0:17:21 > 0:17:23"Dearest son,
0:17:23 > 0:17:26"we can only hope that this parcel somehow reaches you safely.
0:17:26 > 0:17:29"We send this parcel to remind you
0:17:29 > 0:17:31"that you're in our thoughts every hour of every day.
0:17:31 > 0:17:34"May your dreams of home keep his strong
0:17:34 > 0:17:37"through these dark days until your return safely to us.
0:17:37 > 0:17:39"Love, Mum and Dad."
0:17:39 > 0:17:41When they cut it open, if it's as I want it,
0:17:41 > 0:17:43I think they'll love it.
0:17:44 > 0:17:47Wow! I must say that beef is a perfect colour.
0:17:47 > 0:17:50The quality of the flavour in that fillet just melts in your mouth.
0:17:50 > 0:17:53It looks good, it tastes good.
0:17:53 > 0:17:54As near perfection as you can get.
0:17:54 > 0:17:58The Woolton pie, I've not changed a single thing, it's an authentic recipe of the time.
0:17:58 > 0:18:01The Woolton pie was not exactly haute cuisine
0:18:01 > 0:18:06and actually I think it tastes absolutely delicious.
0:18:06 > 0:18:08The two dishes with pastry on it,
0:18:08 > 0:18:10do you think that's too much?
0:18:10 > 0:18:13No, not at all, I think it's the young soldier's fantasy food.
0:18:13 > 0:18:16I think to have two lots of pastry is probably unnecessary.
0:18:16 > 0:18:19What? No.
0:18:19 > 0:18:21You love it.
0:18:21 > 0:18:23This was one of Churchill's favourite dishes.
0:18:23 > 0:18:25Do we have a winner on our hands here?
0:18:25 > 0:18:28It's pretty good. Do you want my comment on that, Oliver?
0:18:28 > 0:18:29Yes!
0:18:29 > 0:18:31I give it more than two.
0:18:31 > 0:18:33THEY LAUGH
0:18:37 > 0:18:39Jacqueline is next with her main course.
0:18:39 > 0:18:42A Homecoming Platter for the D-day soldiers,
0:18:42 > 0:18:44which was criticised for being over-seasoned,
0:18:44 > 0:18:47with too many side dishes.
0:18:47 > 0:18:51Jeremy suggested there was too much going on around the board,
0:18:51 > 0:18:54so I have cut down on one of the potatoes
0:18:54 > 0:18:56and one of the cabbage dishes.
0:18:56 > 0:19:00Halved the dish. So I have, I've halved the dish.
0:19:00 > 0:19:03Jacqueline stirs cream into her ham and Savoy cabbage
0:19:03 > 0:19:06and this serves it in mess tins.
0:19:06 > 0:19:09She brings out her apple and potato gratin
0:19:09 > 0:19:11and pork crackling.
0:19:12 > 0:19:14She slices her cured pork shoulder,
0:19:14 > 0:19:18and adds roast pork cutlets,
0:19:18 > 0:19:21and finally pours parsley cream sauce into jugs.
0:19:32 > 0:19:32Wow, that looks good, doesn't it?
0:19:32 > 0:19:40Whoa!
0:19:40 > 0:19:47I'm not sure they would have liked just so much going on.
0:19:47 > 0:19:55I just think this is passionate cooking.
0:19:55 > 0:19:59Much better.
0:19:59 > 0:20:10it is really unbearably salty.
0:20:10 > 0:20:12I think it's a bit rich for me.
0:20:12 > 0:20:16You're all going soft!
0:20:16 > 0:20:19If I'm absolutely honest, the crackling is too salty, too.
0:20:19 > 0:20:20Oh!
0:20:20 > 0:20:22I think really well done to her.
0:20:22 > 0:20:25She has shown a lot of passion but it is not a banquet dish.
0:20:25 > 0:20:26I couldn't eat a lot of this.
0:20:26 > 0:20:29I think you need another campaign medal added to those,
0:20:29 > 0:20:31Survived the Homecoming Platter.
0:20:35 > 0:20:38With just one course to go, it is Stevie who is plating up first.
0:20:38 > 0:20:40That's us, Jac, nearly over the line.
0:20:40 > 0:20:42We're nearly there, come on!
0:20:42 > 0:20:45Stevie's desert is a tribute to Winston Churchill.
0:20:45 > 0:20:48A chocolate-coated parfait V for Victory
0:20:48 > 0:20:50hand sign and signature cigar,
0:20:50 > 0:20:54filled with bitter chocolate cream, which Jeremy gave nine points.
0:20:57 > 0:21:00Stevie starts his first plate with Union Jack bunting.
0:21:00 > 0:21:02You're changing things again.
0:21:02 > 0:21:05I'm just flying the flag.
0:21:05 > 0:21:09He starts his second plate with a hazelnut, white chocolate and coconut crumb.
0:21:09 > 0:21:14Adds crushed dried raspberry and poppy seeds.
0:21:14 > 0:21:16Finally, chocolate cigars,
0:21:16 > 0:21:18and chocolate V for Victory parfaits.
0:21:30 > 0:21:32Wow! A little V for victory.
0:21:32 > 0:21:34The Churchillian cigar to go with it.
0:21:36 > 0:21:38It reminds you of Winston Churchill,
0:21:38 > 0:21:40it reminds you of the victory of the war,
0:21:40 > 0:21:42and it reminds you of why we're here.
0:21:42 > 0:21:45ALL: Mm!
0:21:45 > 0:21:47It says something about the sort of creamy
0:21:47 > 0:21:49softness of this parfait...
0:21:49 > 0:21:51It's seduced you.
0:21:51 > 0:21:52I love the cigar.
0:21:52 > 0:21:54Really beautiful quality chocolate, isn't it?
0:21:54 > 0:21:58Will one of you gastronomes please tell me what the stuff is
0:21:58 > 0:21:59that makes this perfect ash?
0:21:59 > 0:22:01Poppy seeds, and then you have
0:22:01 > 0:22:03dried raspberry...
0:22:03 > 0:22:05I would have poured a drop of rum over it.
0:22:05 > 0:22:07I think you're a bit of a connoisseur on the quiet.
0:22:07 > 0:22:09I tend to pour rum over any sweets.
0:22:09 > 0:22:11THEY LAUGH
0:22:11 > 0:22:12A very popular sweet.
0:22:12 > 0:22:14We had big sacks of American dried apricots.
0:22:14 > 0:22:16Cut them up, throw sugar in them, and custard,
0:22:16 > 0:22:18and if we had any rum, we'd pour rum on that.
0:22:18 > 0:22:20That sounds really delicious.
0:22:20 > 0:22:22Final dish, Stevie, how do you feel?
0:22:22 > 0:22:25I feel very good, feel great it's done, feel I've done a good job.
0:22:25 > 0:22:26Happy man.
0:22:26 > 0:22:28There is a real level of skill involved in this
0:22:28 > 0:22:31and I think it's really beautiful. It's perfect for the banquet.
0:22:31 > 0:22:33It's not the most brilliant, dazzling,
0:22:33 > 0:22:36original piece of gastronomy we have ever been
0:22:36 > 0:22:37faced with... No.
0:22:37 > 0:22:40..But it is clearly a chef who has enormous technical ability.
0:22:45 > 0:22:47Jacqueline's final dish is a white chocolate
0:22:47 > 0:22:48Candle of Remembrance
0:22:48 > 0:22:51in honour of those who didn't return from D-day.
0:22:51 > 0:22:55Jeremy Lee was impressed and awarded Jacqueline an eight,
0:22:55 > 0:22:58despite finding some elements too sweet.
0:23:01 > 0:23:03BLEEP. Broke one.
0:23:04 > 0:23:05Everything OK, Jac?
0:23:05 > 0:23:08Yeah, I just broke a candle.
0:23:09 > 0:23:12Luckily for Jacqueline, all is not lost.
0:23:12 > 0:23:15Thankfully, I had a spare one.
0:23:15 > 0:23:19Once the candles are secured, she adds lemon curd,
0:23:19 > 0:23:23followed by ginger wine jelly,
0:23:23 > 0:23:24spiced gingerbread
0:23:24 > 0:23:26and lemon mousse.
0:23:26 > 0:23:28Imagine doing this for a banquet.
0:23:28 > 0:23:30Hopefully we'd be allowed some help.
0:23:30 > 0:23:33She finishes her candle with a white chocolate wax effect
0:23:33 > 0:23:35and, finally, a wick.
0:23:39 > 0:23:42Oh...my...goodness.
0:23:49 > 0:23:50Ooh!
0:23:54 > 0:23:56I'm told we have to pull the wicks out now.
0:23:56 > 0:23:59What do you think? They'll get it? I think they'll like
0:23:59 > 0:24:01everything and I think they'll get everything.
0:24:01 > 0:24:04I think there's a tremendous amount of ingenuity and, indeed,
0:24:04 > 0:24:06modelling skill gone into these.
0:24:06 > 0:24:09I notice little dribbles of wax down the side.
0:24:09 > 0:24:11I think they'll like the flavours.
0:24:11 > 0:24:13They're of that time.
0:24:13 > 0:24:15I don't like the white chocolate very much.
0:24:15 > 0:24:17The jelly side of it is so acidic.
0:24:17 > 0:24:19I think it's delicious.
0:24:19 > 0:24:22I think it has some wonderful flavours in it.
0:24:22 > 0:24:25I think lemon and ginger together are terrific.
0:24:25 > 0:24:26I think the jelly's delicious.
0:24:26 > 0:24:29I wanted to finish today
0:24:29 > 0:24:32on, "Let's stop and think about the ones that didn't make it."
0:24:32 > 0:24:35And I hope that they get that feeling.
0:24:35 > 0:24:37I think the idea of Candle of Remembrance,
0:24:37 > 0:24:40which you then knock down and eat, just seems to be bizarre.
0:24:40 > 0:24:42The chocolate isn't great
0:24:42 > 0:24:44and there's something uncomfortable about the
0:24:44 > 0:24:47Candle of Remembrance then being gobbled up.
0:24:47 > 0:24:49My main objection is I just don't like the taste of it.
0:24:49 > 0:24:52It is just wrong on all levels.
0:24:52 > 0:24:54It is not to be remembered.
0:24:58 > 0:25:01So, who is going through?
0:25:01 > 0:25:02Close one, I think.
0:25:02 > 0:25:05It's hard to think that one of us won't go through
0:25:05 > 0:25:08cos we've just gave it our all.
0:25:08 > 0:25:11I've had a great day, I have dined well.
0:25:11 > 0:25:12THEY LAUGH
0:25:12 > 0:25:15I've had three dishes I will remember for a long time.
0:25:15 > 0:25:18What to me has been amazing about the day
0:25:18 > 0:25:21is at half-time Jac was well ahead,
0:25:21 > 0:25:24but Stevie comes storming back.
0:25:24 > 0:25:26So now I don't know quite where we are.
0:25:37 > 0:25:38Welcome, chefs.
0:25:38 > 0:25:41Today has been a really mixed bag.
0:25:41 > 0:25:43We've given three tens.
0:25:43 > 0:25:45Also, I'm sorry to say,
0:25:45 > 0:25:47I gave one of the lowest scores I've ever given
0:25:47 > 0:25:50in any Great British Menu competition.
0:25:52 > 0:25:54When we added up all the scores,
0:25:54 > 0:25:57in the end it could not have been closer.
0:25:57 > 0:25:58There was only one point in it.
0:26:00 > 0:26:03The winner has won by the skin of their teeth.
0:26:06 > 0:26:08And the winner is....
0:26:11 > 0:26:12..Jac.
0:26:12 > 0:26:14Well done.
0:26:14 > 0:26:17Oh, my goodness, thank you so much.
0:26:17 > 0:26:20Brilliant, I am so surprised. How do you feel?
0:26:20 > 0:26:22Gobsmacked! Stevie...
0:26:22 > 0:26:24how do you feel about it? Gutted,
0:26:24 > 0:26:26very disappointed, but not disappointed to lose to Jacqui.
0:26:26 > 0:26:28She's been really tough this week.
0:26:28 > 0:26:31She's done well and deserves a place.
0:26:31 > 0:26:35Jac. We all loved your herring dish. That was one of the standout dishes of the day.
0:26:35 > 0:26:37It was brilliant.
0:26:37 > 0:26:39I thought the combination of flavours was fantastic,
0:26:39 > 0:26:42the texture was terrific, the concept was amusing,
0:26:42 > 0:26:44and I gave it a ten.
0:26:44 > 0:26:45Thank you.
0:26:45 > 0:26:47Jac, if there is one dish
0:26:47 > 0:26:49you'd really have to do something about,
0:26:49 > 0:26:51it was the candle dish.
0:26:51 > 0:26:52I'm afraid that was disastrous.
0:26:52 > 0:26:55I was the only person who liked it
0:26:55 > 0:26:57and I only liked the filling.
0:26:57 > 0:26:59It almost cost you the competition.
0:26:59 > 0:27:02Stevie, your Wellington, when that came down and sat there,
0:27:02 > 0:27:03I was salivating.
0:27:03 > 0:27:06Very rarely do we polish our food and want more.
0:27:06 > 0:27:09But that was one of those dishes. Absolutely perfection.
0:27:09 > 0:27:10I gave it a ten.
0:27:10 > 0:27:12Thank you very much.
0:27:12 > 0:27:15I loved the beef Wellington too, and I gave it a ten.
0:27:15 > 0:27:18Star dish from my perspective. Thank you.
0:27:18 > 0:27:20Stevie, profound commiserations for that.
0:27:20 > 0:27:22She just cooked a blinder today.
0:27:22 > 0:27:24It's a tough competition this week.
0:27:24 > 0:27:27Thank you both very much indeed.
0:27:27 > 0:27:28Well done, well-deserved.
0:27:32 > 0:27:34She is a fighter, Jac,
0:27:34 > 0:27:37and she did a brilliant job.
0:27:37 > 0:27:40Just doing that for the veterans, I put my heart and soul
0:27:40 > 0:27:43into something that they really fought for.
0:27:43 > 0:27:46She did a brilliant job, really cooked from the heart, cooked amazing food.
0:27:46 > 0:27:49It means so much to me.
0:27:49 > 0:27:50I've had a great week.
0:27:50 > 0:27:52SHE SOBS
0:27:52 > 0:27:54A great day, I'm pleased to see you experts agree with me
0:27:54 > 0:27:56on so many things.
0:27:56 > 0:27:57THEY LAUGH
0:27:57 > 0:27:58I enjoyed it.
0:27:58 > 0:28:00CORK POPS
0:28:00 > 0:28:01Oh! Thank you.
0:28:01 > 0:28:04If I was going to get beat, I'd rather be beat by someone like you.
0:28:04 > 0:28:06Thank you so much. Well done.
0:28:06 > 0:28:09Folk singer Jim comes back into the kitchen
0:28:09 > 0:28:10for a special farewell.
0:28:10 > 0:28:12Before I go I'm going to sing you a song
0:28:12 > 0:28:16inspired by my experience in Normandy.
0:28:16 > 0:28:18# In the cold, grey light
0:28:18 > 0:28:21# Of the sixth of June
0:28:21 > 0:28:24# In the year of '44
0:28:24 > 0:28:28# I little thought when I left home
0:28:28 > 0:28:31# Of the dreadful sights I'd see
0:28:31 > 0:28:34# But I came to manhood on the day
0:28:34 > 0:28:37# That I first saw Normandy
0:28:39 > 0:28:41# As the years passed by
0:28:41 > 0:28:43# I can still recall
0:28:43 > 0:28:45# The men I saw that day
0:28:47 > 0:28:51# Remember those who made it so
0:28:51 > 0:28:53# On the shores of Normandy. #
0:28:55 > 0:28:56That was fantastic. Cheers.
0:29:01 > 0:29:05This summer, BBC TWO takes a look at the Brazilian superstars
0:29:05 > 0:29:07who aren't on the pitch.
0:29:09 > 0:29:10HE SPEAKS PORTUGUESE
0:29:10 > 0:29:13See what life is really like in the favelas.