0:00:04 > 0:00:07- This year the country's best chefs...- Boom!
0:00:07 > 0:00:09- Are you going to be brave in these situations?- ..have battled...
0:00:09 > 0:00:13- Ah! Trying to kill me. - Gloves off today.
0:00:13 > 0:00:16..to put their finest culinary hour on a plate...
0:00:16 > 0:00:20- Jeepers. It's like Dad's Army. - The pigeon was spot on.
0:00:20 > 0:00:23After all your hard work, I thought you absolutely nailed it.
0:00:23 > 0:00:27- I got through. - 'Oh, that's fantastic.'
0:00:27 > 0:00:30..for the chance to cook for our World War II veterans at a special
0:00:30 > 0:00:34banquet commemorating the 70th anniversary of D-day
0:00:34 > 0:00:37at London's incredible St Paul's Cathedral,
0:00:37 > 0:00:40a bastion of British wartime resilience.
0:00:41 > 0:00:44This week, fighting to represent Wales and take the last
0:00:44 > 0:00:50remaining place in the finals are ambitious newcomer Andy Beaumont...
0:00:50 > 0:00:52Hopefully I can give something back to them with this banquet.
0:00:52 > 0:00:55..former military man David Kelman...
0:00:55 > 0:00:56I want it to be nice and clean.
0:00:56 > 0:00:59..and returning contender Mary Ann Gilchrist...
0:00:59 > 0:01:00Mmm.
0:01:00 > 0:01:03..who didn't make it past the judges last year.
0:01:03 > 0:01:05Are you happier with the brief this year?
0:01:05 > 0:01:07I am much happier with the brief.
0:01:07 > 0:01:09This time she's aiming to go all the way.
0:01:09 > 0:01:11I must confess I'm feeling the pressure.
0:01:11 > 0:01:13Her rivals are out to stop her.
0:01:13 > 0:01:16- You need to keep up with the times, Mary Ann.- Oh.
0:01:16 > 0:01:18But she's not having any of it.
0:01:18 > 0:01:22- Hopefully mine will taste a lot nicer.- In your dreams.
0:01:38 > 0:01:42June 2014 will see Britain commemorate 70 years since D-day.
0:01:47 > 0:01:50And four of the country's finest chefs honour the men
0:01:50 > 0:01:54- and women who fought for us with a meal to remember.- Wow.
0:01:54 > 0:02:00- All right, cheers.- Inspired by sacrifices made during the war.
0:02:00 > 0:02:02It's just mind-boggling, really.
0:02:05 > 0:02:08Fighting it out this week for a chance to cook at the D-day
0:02:08 > 0:02:12banquet are returning contender Mary Ann Gilchrist,
0:02:12 > 0:02:15with over 40 years' cooking experience.
0:02:15 > 0:02:18I'm back. I've learnt from my mistakes
0:02:18 > 0:02:21and I'm going to give it everything I've got this year.
0:02:23 > 0:02:26Army cadet turned chef David Kelman, whose family has
0:02:26 > 0:02:29served in the armed forces for generations.
0:02:29 > 0:02:32The D-day brief is really close to my heart
0:02:32 > 0:02:34and I'm determined to get a dish to the banquet.
0:02:36 > 0:02:38And 28-year-old Andy Beaumont
0:02:38 > 0:02:42determined to make a name for himself in this year's competition.
0:02:42 > 0:02:45My dream is to get Wales to the D-day banquet.
0:02:45 > 0:02:48Well, boys, how are you feeling about the competition?
0:02:48 > 0:02:50I'm a little nervous, I ain't going to lie.
0:02:50 > 0:02:53But I'm just raring to go and ready to get in there
0:02:53 > 0:02:56- and see what we can do and have a bit of fun.- What about you, David?
0:02:56 > 0:02:58Feeling a bit nervous and apprehensive.
0:02:58 > 0:03:01- My only concern right now is the veteran chef.- Yeah.
0:03:01 > 0:03:04Judging the Welsh contingent this week is one of Britain's
0:03:04 > 0:03:08- most outstanding chefs.- It's going to be interesting, isn't it?
0:03:08 > 0:03:10A bit scary until they've arrived.
0:03:12 > 0:03:15Michelin-starred veteran of the competition...
0:03:17 > 0:03:19..Angela Hartnett.
0:03:19 > 0:03:23- That's a lovely reaction. How are you, Mary Ann?- Nervous.- Nervous.
0:03:23 > 0:03:26- Second year running, though.- I know.
0:03:26 > 0:03:29- Are you going to show these two how it's done?- I'm going to try.- Good.
0:03:29 > 0:03:33- How are you, Andy?- Not too bad.- And how long have you been a head chef?
0:03:33 > 0:03:37- About four years now.- OK. So the underdog?- Yeah, the underdog.
0:03:37 > 0:03:39- And David, nice to meet you. - And yourself.
0:03:39 > 0:03:42- A military background, I hear. All your family's in the...Army?- Yeah.
0:03:42 > 0:03:45Pre-World War I, all the way through.
0:03:45 > 0:03:48Well, you know the brief, so I'm looking for delicious food, a story
0:03:48 > 0:03:53on a plate and a dish that really is going to do justice to our veterans.
0:03:53 > 0:03:54Good luck.
0:03:56 > 0:03:59Up first is Mary Ann Gilchrist.
0:03:59 > 0:04:02Last year, despite a lack of finesse...
0:04:02 > 0:04:05The one thing still... your presentation.
0:04:06 > 0:04:09..her bold flavours and classical cooking techniques took her
0:04:09 > 0:04:14- all the way to the judges' chamber... - Mary Ann and Richard, welcome.
0:04:14 > 0:04:18..where she was beaten by eventual banquet winner Richard Davies.
0:04:18 > 0:04:19Richard.
0:04:21 > 0:04:24So what's the inspiration behind your whole menu?
0:04:24 > 0:04:28Basically, the austerity of the times during the war.
0:04:28 > 0:04:32- And what's this dish going to be called?- 21st-century Woolton Pie.
0:04:32 > 0:04:36Woolton pie was a pie that was commissioned during the war
0:04:36 > 0:04:42to make best use of produce that was grown by the population,
0:04:42 > 0:04:44- which was basically meat-free. - Right.
0:04:44 > 0:04:48- We've got swede, which will be finely diced.- Carrots.
0:04:48 > 0:04:52- Carrots, peeled and finely diced. - Potatoes.- Yes.
0:04:52 > 0:04:54- Again, peeled and finely diced. - Cauliflower.
0:04:54 > 0:04:56Go on, make it into florets or something.
0:04:56 > 0:04:59- Don't just finely dice them. - No, we're going to finely dice it.
0:04:59 > 0:05:02- I'm not doing floret. - So, parsley. That going into the pie?
0:05:02 > 0:05:05With the parsley, I'm going to make a parsley sauce to go with
0:05:05 > 0:05:08- the Woolton pie.- And do you feel this is gastronomic enough?
0:05:08 > 0:05:11I just don't do fancy stuff. I never have done.
0:05:11 > 0:05:15Feeling confident you're going to get back into the judges' chamber?
0:05:15 > 0:05:19Now that I've met these two, I'm not so sure.
0:05:22 > 0:05:26With Mary Ann's pie, there's no real great technicality there.
0:05:26 > 0:05:29Very simple, so that's where the challenge is going to be.
0:05:29 > 0:05:32It's got to be really delicious to be able to beat those other two.
0:05:34 > 0:05:37Next up is young gun Andy Beaumont -
0:05:37 > 0:05:41a newcomer to the competition, eager to earn his stripes.
0:05:44 > 0:05:47What's the inspiration behind your whole menu?
0:05:47 > 0:05:50I'm from a family of farmers. My father
0:05:50 > 0:05:54and grandfather all had farms in the wartime and that's inspired me
0:05:54 > 0:05:56to do my dish, celebrating living off the land,
0:05:56 > 0:05:58using good home farm produce.
0:05:58 > 0:06:00Sort of bringing them up to date, using modern techniques.
0:06:00 > 0:06:02What's the name of this starter that you're doing?
0:06:02 > 0:06:06- The dish I'm doing for my starter is Tongue To Tail.- OK. So tongue.
0:06:06 > 0:06:08I'm starting off with ox tongue. I'm going to slow braise it
0:06:08 > 0:06:11and I'm using that to form the skin of my cannelloni.
0:06:11 > 0:06:14- And then the oxtail?- The oxtail is going to form the inside of it.
0:06:14 > 0:06:17I'm going to slow cook that again, and then some of the braising
0:06:17 > 0:06:20juice from the oxtail is going to be mixed in with some cream.
0:06:20 > 0:06:21Kind of a foam-sauce sort of thing.
0:06:21 > 0:06:24It will slowly melt down into a sauce when it's on the plate.
0:06:24 > 0:06:26And do you think this is going to do justice to the veterans
0:06:26 > 0:06:29- in the Remembrance of them? - Definitely, yeah.
0:06:29 > 0:06:32- It's going to beat Mary Ann? - I hope so.
0:06:32 > 0:06:34I'm quietly confident. I'm going to have a go anyway.
0:06:37 > 0:06:41Andy's story is this farm story, this family history.
0:06:41 > 0:06:44By using all these cheaper cuts, he's linking it very well to the
0:06:44 > 0:06:48brief but it's got to taste good and with quite a few
0:06:48 > 0:06:52elements going on they've got to work together and it's got to balance.
0:06:54 > 0:06:58Last up is former army cadet David Kelman hoping to do his
0:06:58 > 0:07:03military family proud with a modern take on a popular wartime meat.
0:07:05 > 0:07:07So tell me the inspiration behind your menu.
0:07:07 > 0:07:08It's all about Remembrance.
0:07:08 > 0:07:11I've got a long history of the family dating back to World War I,
0:07:11 > 0:07:15from all the military. I was in the Cadets for five years,
0:07:15 > 0:07:17spent time in the Territorial Army as well.
0:07:17 > 0:07:19So what is this dish called, this starter?
0:07:19 > 0:07:23- The starter is Run Rarebit Run. - Run Rabbit Run?- Run RAREbit Run.
0:07:23 > 0:07:25- RAREbit Run.- So we're going to make a lovely rabbit pie
0:07:25 > 0:07:28and we've got a lovely dark ale from where I'm from.
0:07:28 > 0:07:31That's going to be part of the base of the Welsh rarebit.
0:07:31 > 0:07:34- Will that be on some sort of toast? - No, we're not going to toast them.
0:07:34 > 0:07:36I'm going to thicken it with a bit of Ultratex
0:07:36 > 0:07:39so we get a lovely smooth pate-type and I'm going to do some
0:07:39 > 0:07:41lovely pickled vegetables with...
0:07:41 > 0:07:43So you've got some baby onions here, carrots.
0:07:43 > 0:07:45Baby onions, baby carrots, baby turnips.
0:07:45 > 0:07:47How are you feeling about this, Mary Ann?
0:07:47 > 0:07:50- It just sounds so complicated. - It's not complicated. It's a pie.
0:07:50 > 0:07:53And how do you feel this is going to tell a story on a plate?
0:07:53 > 0:07:54It's a bit quirky, a bit of a laugh
0:07:54 > 0:07:56- and it will be served in a rabbit hutch.- OK.
0:07:56 > 0:07:58There's a bit of music there as well.
0:07:58 > 0:08:01There's a bit of music, as in I'm going to hear a bit of music?
0:08:01 > 0:08:03- You are, yeah.- Feeling confident?
0:08:03 > 0:08:06I think it'll be a great start to the banquet, if I'm honest.
0:08:09 > 0:08:13David's serving his dish in a rabbit hutch, which will be interesting.
0:08:13 > 0:08:16I'm intrigued about the Welsh rarebit bit.
0:08:16 > 0:08:18Let's see how it works with the pie.
0:08:22 > 0:08:26It soon becomes clear that former military man David's not
0:08:26 > 0:08:29the only one with a close personal connection to the brief.
0:08:31 > 0:08:34So were any of your family in the war, Andy?
0:08:34 > 0:08:37My uncles were runners, running from different posts,
0:08:37 > 0:08:40passing messages back and forth and that sort of thing.
0:08:40 > 0:08:42So what about yourself, Mary Ann?
0:08:42 > 0:08:47My father flew Mosquitoes and in 1944 was shot down and was
0:08:47 > 0:08:50a prisoner of war until the end of the war
0:08:50 > 0:08:55And my mother wrote propaganda leaflets
0:08:55 > 0:08:58- for the British War Department. - So she's one of the ones who wrote
0:08:58 > 0:09:01- little leaflets dropping over France?- That's right.- Oh, wow.
0:09:01 > 0:09:04But Mary Ann's austerity-themed starter is
0:09:04 > 0:09:06based on experiences of her own.
0:09:06 > 0:09:11But I was born just after the war when rationing still existed.
0:09:11 > 0:09:14- Surely not.- I know, I'm nearly in my grave.
0:09:15 > 0:09:19She's busy preparing the vegetable filling for her Woolton pie,
0:09:19 > 0:09:23a wartime recipe named after the then Minister of Food
0:09:23 > 0:09:25to encourage people to eat less meat.
0:09:28 > 0:09:32Originally made with potato pastry, today Mary Ann's using flour
0:09:32 > 0:09:35and butter to make hers more delicious.
0:09:36 > 0:09:39- So you experienced rationing yourself?- Yes, I did.
0:09:39 > 0:09:41Are you more happy with the brief this year?
0:09:41 > 0:09:43I'm much happier with the brief.
0:09:43 > 0:09:46We've got Angela as a judge, so you've got to be a bit nervous.
0:09:46 > 0:09:48I'm terrified of her!
0:09:52 > 0:09:57Mary Ann is head chef and patron of the Carlton Riverside in Powys...
0:09:57 > 0:09:58Perfect.
0:09:58 > 0:10:01..where she's cooked classical food for 23 years with
0:10:01 > 0:10:05the support of husband Alan who's in charge of front of house.
0:10:05 > 0:10:06Hello, Carlton.
0:10:06 > 0:10:09I had a ball last year, so I thought, "What the hell, I'll do it again."
0:10:09 > 0:10:15The fact I came second to one of the winners made me very proud of myself.
0:10:15 > 0:10:20She's enjoyed researching wartime recipes for this year's brief.
0:10:20 > 0:10:21It was food my mother cooked.
0:10:21 > 0:10:24It was food my father ate during the war,
0:10:24 > 0:10:26so I'm looking forward to the challenge.
0:10:26 > 0:10:29But she also knows her limitations.
0:10:29 > 0:10:33My competitors will probably be much better at presentation than I am.
0:10:33 > 0:10:37I can't do the fancy stuff that a lot of these young guns can.
0:10:37 > 0:10:40But I do what I'm good at.
0:10:40 > 0:10:44The flavour is every bit as important as presentation.
0:10:44 > 0:10:46Lord Woolton's pie.
0:10:47 > 0:10:53- Getting a dish onto the banquet would be my shining star.- Beautiful.
0:10:53 > 0:10:57I'm not going to hold my breath, but I'm going to do my best.
0:10:57 > 0:10:59I think I'd have to give it a V for victory.
0:10:59 > 0:11:01SHE LAUGHS
0:11:04 > 0:11:07Mary Ann has started to roll the shortcrust pastry
0:11:07 > 0:11:09for her vegetable pie.
0:11:09 > 0:11:13Angela's worried about it being too simple, so it needs to be perfect.
0:11:15 > 0:11:17How are you doing?
0:11:17 > 0:11:18SHE GRUNTS
0:11:18 > 0:11:21- Why the "Uh"?- I'm just beginning to feel hot and bothered.
0:11:21 > 0:11:26- OK. So that's going in your pie?- Yes. - And then you've got a parsley sauce.
0:11:26 > 0:11:29Just a very light... Thanks for reminding me.
0:11:30 > 0:11:32Just doing a little reduction of a broth.
0:11:32 > 0:11:35Juice it down, season and then at the last minute
0:11:35 > 0:11:38- put some finely chopped parsley in it.- OK.
0:11:42 > 0:11:47So, Mary Ann. Her pie mix did taste great but it is basically a pie.
0:11:47 > 0:11:50Very simple compared to what the other two have got going on.
0:11:55 > 0:11:59Young gun Andy's dish is anything but straightforward.
0:11:59 > 0:12:02He's busy braising oxtail to be wrapped
0:12:02 > 0:12:03in sliced ox tongue as a cannelloni...
0:12:05 > 0:12:07..which he's serving with potato quenelles
0:12:07 > 0:12:10and a cream-foam sauce.
0:12:10 > 0:12:12All ingredients his family would have had
0:12:12 > 0:12:14at their farm during the war.
0:12:14 > 0:12:17During the war, my auntie and nan were Land Girls.
0:12:17 > 0:12:19They told me stories of how they used to work on the farm,
0:12:19 > 0:12:21doing ridiculous long hours.
0:12:21 > 0:12:24All the work the men used to do. Grow all the food and everything
0:12:24 > 0:12:27to send to the front line to feed the soldiers. There was a lot of
0:12:27 > 0:12:31worry and stress for the relatives involved in the war more directly.
0:12:31 > 0:12:35But hopefully I can give something back to them now with this banquet.
0:12:37 > 0:12:39Having trained in Michelin-starred kitchens,
0:12:39 > 0:12:4128-year-old Andy Beaumont is now
0:12:41 > 0:12:44head chef at Hammet House, in Pembrokeshire...
0:12:45 > 0:12:49..where he puts his own twists on modern European dishes.
0:12:49 > 0:12:51I've got a lot of youth and creativity on my side
0:12:51 > 0:12:54and I think that is going to help me get through to the banquet.
0:12:54 > 0:12:57I'm super-competitive. No matter what I've done in my life,
0:12:57 > 0:13:00I've always tried to be the best and try to win.
0:13:02 > 0:13:03Despite his busy job,
0:13:03 > 0:13:09Andy still makes time to help out at his family's farm in Abergavenny.
0:13:09 > 0:13:11A lot of my ideas and creativity come from
0:13:11 > 0:13:13when I'm at home at the farm.
0:13:13 > 0:13:16There's plenty of time in the world to think about the dishes
0:13:16 > 0:13:19and ideas and combine different flavours together in your head
0:13:19 > 0:13:21and you think, "Yeah, that'll work."
0:13:21 > 0:13:23So here's a bit of oxtail I've made.
0:13:23 > 0:13:28His mum and dad are more than happy to try his wartime starter.
0:13:28 > 0:13:30Hope you'll have some more.
0:13:30 > 0:13:33Do you think it's good enough to get me to the banquet?
0:13:33 > 0:13:34If I was voting, yes.
0:13:35 > 0:13:39Andy is happy on the farm, but his first love is cooking.
0:13:39 > 0:13:43If I don't get to the judges and the banquet, I will be devastated.
0:13:43 > 0:13:46This is really my chance to shine and prove what I can do.
0:13:48 > 0:13:52Having rolled his oxtail and tongue cannelloni, Andy can start his
0:13:52 > 0:13:57technical foam sauce, made from the reduced oxtail braising liquid.
0:13:58 > 0:14:01- OK, Andy. How's it going? - Not too bad.
0:14:01 > 0:14:04- This is what you're going to use to make your foam?- Yeah, that's right.
0:14:04 > 0:14:07Blend it up with a little cream and into a cream whipper,
0:14:07 > 0:14:09so the gas will give it a nice, light, airy taste.
0:14:09 > 0:14:13Airy taste or oxtail taste? Let's hope it tastes of oxtail, not air.
0:14:13 > 0:14:15- Yeah.- All right.
0:14:16 > 0:14:20I think, personally, he's making more work for himself than he needs to.
0:14:20 > 0:14:22If the foam, from what I understand, is about to collapse
0:14:22 > 0:14:25and then form the sauce, just make the sauce.
0:14:26 > 0:14:27At the end of the day,
0:14:27 > 0:14:30if it just tastes of air, it's absolutely pointless.
0:14:30 > 0:14:33I don't understand these new-fangled things you young guns use.
0:14:33 > 0:14:38- You need to keep up with the times, Mary Ann.- Oh.
0:14:38 > 0:14:40Andy's foam is not the only modern method that's caught
0:14:40 > 0:14:42Mary Ann's eye.
0:14:42 > 0:14:45To complement his rabbit pie and pickled vegetables,
0:14:45 > 0:14:49former military man David is bringing the old classic
0:14:49 > 0:14:53Welsh rarebit into the 21st century using a thickening agent
0:14:53 > 0:14:58- called Ultratex.- It'll be like a nice cheese pate.- Right.
0:14:58 > 0:14:59So, really nice.
0:15:00 > 0:15:03All right. What does Ultratex do to improve it?
0:15:03 > 0:15:06It'll thicken it but not alter the flavour at all.
0:15:06 > 0:15:11I've always either done things by reduction or made a classic roux.
0:15:11 > 0:15:13I didn't want to cook it for a long time
0:15:13 > 0:15:15and still have that little bit of dryness on your teeth.
0:15:15 > 0:15:17I want it to be nice and clean.
0:15:17 > 0:15:19I don't get dryness on my teeth when I do a roux.
0:15:19 > 0:15:21Is that because you take them out and put them in water?
0:15:25 > 0:15:28- That was really rude. - You gave me the ammunition there.
0:15:28 > 0:15:29Yes, that's true. I did.
0:15:33 > 0:15:37David is head chef at Ellenborough Park Hotel, in Cheltenham...
0:15:37 > 0:15:39Can you get another piece of lamb in there?
0:15:39 > 0:15:43..where his 21st-century take on British food has put them on the map.
0:15:43 > 0:15:45We've gained three AA Rosettes in the fine dining restaurant
0:15:45 > 0:15:50and we keep winning accolades hand over fist on what we do here.
0:15:50 > 0:15:53He eventually found his way into the kitchen after six-and-a-half years
0:15:53 > 0:15:56in the Army Cadets and Territorial Army.
0:15:56 > 0:15:59But the same can't be said about his grandparents.
0:15:59 > 0:16:02My great-great-granda was in World War I and World War II
0:16:02 > 0:16:03and survived.
0:16:03 > 0:16:06My grandad was on the torpedo boats during World War II.
0:16:06 > 0:16:09My other granda was an air raid warden during World War II
0:16:09 > 0:16:11as well, so I've got to nail this and try and get
0:16:11 > 0:16:14to the banquet to say thank you very much to these people.
0:16:14 > 0:16:18And also for my family as well. My wife's a big support of mine
0:16:18 > 0:16:21throughout my whole career. This is what I've got for you.
0:16:21 > 0:16:24It's a little bit of rabbit pie with some crispy belly
0:16:24 > 0:16:26and some Welsh rarebit for you to try.
0:16:26 > 0:16:28He's been spending a lot of time on his menu.
0:16:28 > 0:16:32He's so dedicated, so I'd love it to be all worthwhile.
0:16:32 > 0:16:37- Do you think Daddy will win? - Yes, Daddy will win.- Yeah.
0:16:37 > 0:16:39I don't really care whether he wins or loses because
0:16:39 > 0:16:42I'm still going to be proud of him either way.
0:16:42 > 0:16:47- It's just better if he does win, you know.- Go on, then. Yes!
0:16:47 > 0:16:48Ow.
0:16:53 > 0:16:56With plating up approaching, David has almost finished his rabbit pies
0:16:56 > 0:17:00and Mary Ann is keen to see how they compare to hers.
0:17:00 > 0:17:06- That looks very similar to mine, but yours are quite small.- Yeah...
0:17:06 > 0:17:10- Hopefully mine will taste a lot nicer. Fingers crossed.- Than mine?
0:17:10 > 0:17:15- Than yours, yes.- Yeah. In your dreams.- We'll see, eh?
0:17:15 > 0:17:16Proof is in the pie.
0:17:19 > 0:17:22Returning contender Mary Ann is first to plate up her
0:17:22 > 0:17:26vegetarian Woolton pie with parsley sauce.
0:17:26 > 0:17:28I don't know about the boys, but I must confess I'm feeling
0:17:28 > 0:17:31the pressure and I'm getting quite stressed.
0:17:31 > 0:17:36- With no time to lose, her pies go in the oven.- How long have I got?
0:17:36 > 0:17:38- About ten minutes.- Oh, great.
0:17:39 > 0:17:41While her pies are baking,
0:17:41 > 0:17:44she finishes her sauce with freshly chopped parsley.
0:17:49 > 0:17:51- I think she's happy, Andy. - I think so, yeah.
0:17:51 > 0:17:54It may not be as complicated as yours, but it still tastes good.
0:17:54 > 0:17:57It's all about the flavour. Don't worry about the presentation.
0:17:57 > 0:17:59He wants you to get through to the final
0:17:59 > 0:18:01so he's got easy competition for the judges.
0:18:01 > 0:18:02SHE GROANS
0:18:06 > 0:18:10- So are you going to be on time, Mary Ann?- Just about.
0:18:10 > 0:18:13She starts her plate with the parsley sauce.
0:18:13 > 0:18:18I need somebody to mop my brow. I'm warm. Thank you.
0:18:19 > 0:18:21Come on out, you swine.
0:18:21 > 0:18:23Yes!
0:18:23 > 0:18:27With her pie added, she finally plants a patriotic flag.
0:18:30 > 0:18:33OK, Mary Ann. Pleased?
0:18:33 > 0:18:35It's come out exactly how I wanted it to
0:18:35 > 0:18:39- and I thought Union Jack for victory.- What do you think, Andy?
0:18:39 > 0:18:44- Very simple looking on the plate but it's all in the tasting.- David?- Yes.
0:18:44 > 0:18:47Simple presentation but it's all in the taste, isn't it, Mary Ann?
0:18:47 > 0:18:48Well, I think so.
0:18:51 > 0:18:54- I don't know what it tasted like during the war...- Yeah.
0:18:54 > 0:18:55..but if you put a more careful
0:18:55 > 0:18:58twist on it, in that it's properly seasoned. You've got a few
0:18:58 > 0:19:02herbs. I think it actually works out as quite a homogenous dish.
0:19:03 > 0:19:08- Enough pastry for you?- Yes. Just about the right thickness.
0:19:08 > 0:19:10The pastry's really nice. It's really soft and just
0:19:10 > 0:19:11falls apart in your mouth.
0:19:11 > 0:19:15I would have preferred the pastry being a little bit firmer.
0:19:16 > 0:19:20- Sauce is exactly as you wanted it? - Yes.- Consistency? Seasoned?- Yeah.
0:19:21 > 0:19:25- It's got plenty of flavour with the herbs in it.- I think it's tasty.
0:19:25 > 0:19:29- And what about your filling?- I think that is jolly tasty.
0:19:29 > 0:19:33- Seasoned well. - Really nice and soft. Not overcooked.
0:19:33 > 0:19:37And if you took away the flag, how does that tell a story on a plate?
0:19:37 > 0:19:39It's just a historical recipe.
0:19:40 > 0:19:43What's let her down this year is the same as last year.
0:19:43 > 0:19:46- The presentation is still a bit too simple.- Yeah.
0:19:47 > 0:19:50She got through on taste last time.
0:19:50 > 0:19:52So, scores on the doors.
0:19:52 > 0:19:56- If you were marking out of ten, what would you give yourself?- Six.- Six.
0:19:56 > 0:20:00- Why six?- Because, I suppose, it's too simple.
0:20:00 > 0:20:02I would give it a good seven. Seven points on taste.
0:20:02 > 0:20:05I'll have to mark it down to six, I think.
0:20:07 > 0:20:09SHE EXHALES
0:20:09 > 0:20:12- Are you all right, Mary Ann? - Stressed.- We thought it was nice.
0:20:12 > 0:20:16Oh, thank you. What Angela thought, I don't know.
0:20:18 > 0:20:21Young gun Andy is up next with his ox tongue and tail dish,
0:20:21 > 0:20:24a tribute to the rural war effort.
0:20:26 > 0:20:31He starts by placing his ox tongue cannelloni in a mess tin.
0:20:31 > 0:20:35Then adds girolle mushrooms, potato croquettes,
0:20:35 > 0:20:38parsley and garlic breadcrumb
0:20:38 > 0:20:41and finally his technical cream-foam sauce.
0:20:42 > 0:20:46- I've never been able to master a foam.- Years of practice, Mary Ann.
0:20:46 > 0:20:47That's all it is.
0:20:51 > 0:20:53- Everything gone to plan?- Yeah. It's gone really well.
0:20:53 > 0:20:57- Good flavour in there. Nicely balanced dish.- Mary Ann.
0:20:57 > 0:21:00- Do you like ox tongue?- No.- No? Brilliant.
0:21:00 > 0:21:02I hope to change your mind on that.
0:21:06 > 0:21:10And this represents your theme, if you like, of the whole banquet?
0:21:10 > 0:21:14Yeah. It's all food off the land. Cheap, easy things to get hold of.
0:21:14 > 0:21:17The sort of food they ate back in the wartime.
0:21:17 > 0:21:21It's a nice idea, but a bit tricky to get your knife and fork into.
0:21:21 > 0:21:25With the actual cannelloni itself, the consistency is what you're after?
0:21:25 > 0:21:28It's not too dry and not too wet, so it's come out just right.
0:21:28 > 0:21:32- The tongue is slightly dry. - It's a bit chewy for me.
0:21:32 > 0:21:36And with the sauce, you wanted it to stay as thick as this?
0:21:36 > 0:21:39That's kind of what I was after. It's melted down a little bit.
0:21:39 > 0:21:42- The whole dish needs to be better. - No. I agree.
0:21:42 > 0:21:47- The crumb was the bread with the parsley, was it?- Parsley and garlic.
0:21:47 > 0:21:50If you're going to put parsley breadcrumb on it, I think
0:21:50 > 0:21:51you need a bit more there.
0:21:51 > 0:21:54You ought to be able to see it.
0:21:54 > 0:21:57- Could you see the veterans eating this?- Definitely, yeah.
0:21:57 > 0:22:00Do you think the veterans are going to enjoy this?
0:22:00 > 0:22:02I don't know that they will.
0:22:02 > 0:22:05Bit of a dull start to the banquet, I suppose.
0:22:05 > 0:22:08If you were giving this marks out of ten, what would you give yourself?
0:22:08 > 0:22:10- I'd say a comfortable seven.- OK.
0:22:10 > 0:22:12A generous six, I think.
0:22:12 > 0:22:14I was going to give him a generous seven.
0:22:20 > 0:22:21How was that, Andy?
0:22:21 > 0:22:24I was happy with it but you never know what they're thinking.
0:22:24 > 0:22:28- I quite agree, sweetheart. - Did you like the tongue?- No.- No.
0:22:28 > 0:22:32- You didn't expect me to say yes, did you?- I can never please you, can I?
0:22:32 > 0:22:34No, you can't.
0:22:34 > 0:22:39Former military man David is last up with his Run Rarebit Run dish.
0:22:39 > 0:22:44- What are those?- I brought a hamster for you.- Oh, darling.
0:22:44 > 0:22:46- Rabbit hutches? - I want the veterans to have a smile
0:22:46 > 0:22:48on their face when they eat something.
0:22:48 > 0:22:51- It brings back nice memories, not bad memories.- OK.
0:22:51 > 0:22:53Think it's a bit over the top, Mary Ann?
0:22:54 > 0:22:56He starts by filling unconventional
0:22:56 > 0:22:59feeding bottles with beer vinaigrette.
0:22:59 > 0:23:04Then pipes his 21st-century take on Welsh rarebit onto the plate.
0:23:06 > 0:23:10Adds rabbit loin, pickled veg,
0:23:10 > 0:23:13crispy rabbit belly
0:23:13 > 0:23:16- and finally the rabbit pie. - Are you happy, David?
0:23:16 > 0:23:18- Have they come out how you wanted? - It's an alien kitchen
0:23:18 > 0:23:20- so you don't know.- Yeah, it's true.
0:23:23 > 0:23:26# Run rabbit, run rabbit
0:23:26 > 0:23:29# Run! Run! Run!#
0:23:29 > 0:23:31There you go.
0:23:31 > 0:23:33I'm saying no more.
0:23:35 > 0:23:37# So run rabbit, run rabbit
0:23:37 > 0:23:40# Run! Run! Run! #
0:23:40 > 0:23:43I do feel I'm in Dad's Army, having listened to that. Why the hutch?
0:23:43 > 0:23:47Back in the day, they were breeding the rabbits. It wasn't a pet.
0:23:47 > 0:23:50- It was a source of food. - And you're pleased with the outcome?
0:23:50 > 0:23:51I'm pleased with the presentation
0:23:51 > 0:23:54and I'm hoping the flavours are there as well.
0:23:57 > 0:24:00Could you see the veterans sitting down and eating this at St Paul's?
0:24:00 > 0:24:03To visualise this being walked into the banquet hall with
0:24:03 > 0:24:07the waiters carrying the hutches and the song going on... Happy times.
0:24:09 > 0:24:12- Personally, I think it's slightly inappropriate.- Yeah.
0:24:12 > 0:24:17- Do you make your own puff pastry? - Yeah. I think it's nice and moist.
0:24:17 > 0:24:18The pastry is very different to yours.
0:24:18 > 0:24:21- It's a lot firmer and it's got more chew to it.- Yes.
0:24:21 > 0:24:24- The Welsh rabbit comes through enough for you?- Yeah.
0:24:24 > 0:24:26I think it has a nice texture as a dish.
0:24:26 > 0:24:30I do not understand the rarebit.
0:24:30 > 0:24:33You could say it is just there to stick the veg on the plate.
0:24:33 > 0:24:36- DAVID:- The loin, I would probably cook a little less.
0:24:36 > 0:24:39I think I've gone a little bit over with it.
0:24:39 > 0:24:43- They are nice.- Yeah. Really soft and delicate.- Those are beautiful.
0:24:43 > 0:24:46Scoring yourself out of ten, what would you say?
0:24:46 > 0:24:49I think if I get about seven for that, I'll be happy.
0:24:49 > 0:24:53- I would have said a six. - I'd agree with you there.
0:24:57 > 0:25:01Well, I think I've done OK. Room for improvement for myself.
0:25:01 > 0:25:03I would agree.
0:25:04 > 0:25:09- The one thing I really didn't get was the rarebit.- OK.
0:25:15 > 0:25:18First score of the week sets the bar.
0:25:18 > 0:25:21- Yeah, you don't want to be last on the first day, do you?- No.
0:25:28 > 0:25:29Don't look so nervous.
0:25:31 > 0:25:37Mary Ann. For your 21st-century Woolton Pie with shortcrust
0:25:37 > 0:25:42and parsley sauce. I thought it was a great idea you took a wartime recipe.
0:25:44 > 0:25:46I thought your shortcrust pastry was delicious.
0:25:48 > 0:25:52Vegetable filling spot on and good with the parsley sauce.
0:25:54 > 0:25:58Was it, though, 21st-century? Not really.
0:25:58 > 0:26:02There could have been a bigger twist to it. You played it safe.
0:26:05 > 0:26:10Andy, with your Tongue To Tail of braised oxtail
0:26:10 > 0:26:13and ox tongue cannelloni.
0:26:13 > 0:26:17You fit the brief well. You are using the cuts that people used at wartime.
0:26:18 > 0:26:21I thought it was a really tasty plate of food.
0:26:21 > 0:26:26You really had a beautiful oxtail filling. Nice and moreish.
0:26:26 > 0:26:28The creamy foam was lovely.
0:26:30 > 0:26:33But I felt it could have done with a bit more green,
0:26:33 > 0:26:36- a bit more veg on there.- Yeah.
0:26:36 > 0:26:38I would have loved a bit more of that parsley, garlic crumb.
0:26:38 > 0:26:41It was a lovely crunch. It tasted nice.
0:26:44 > 0:26:50David, for your Run Rarebit Run with rabbit pie and pickled vegetables.
0:26:50 > 0:26:52Using rabbit, again a smart idea.
0:26:52 > 0:26:55It's an abundant ingredient that was used throughout the war.
0:26:55 > 0:27:00I liked the song. Pickled veg was great. I thought it was delicious.
0:27:01 > 0:27:02However...
0:27:03 > 0:27:07..I felt the pie was a little bit under seasoned.
0:27:07 > 0:27:09And for me, I thought the Welsh rarebit got lost.
0:27:09 > 0:27:13I thought it was very tasty, but you could have made more of that.
0:27:16 > 0:27:19So for the scores. Mary Ann.
0:27:19 > 0:27:23For your 21st-century Woolton pie...
0:27:23 > 0:27:26I'm giving you...
0:27:26 > 0:27:27a seven.
0:27:30 > 0:27:33Andy, for your Tongue To Tail of braised oxtail
0:27:33 > 0:27:35and tongue cannelloni...
0:27:37 > 0:27:39..I'm going to give you...
0:27:41 > 0:27:42..eight points.
0:27:45 > 0:27:51David, for your Run Rarebit Run, I'm giving you...
0:27:54 > 0:27:55..a seven.
0:27:57 > 0:28:00OK, guys. I'm looking forward to the fish course.
0:28:00 > 0:28:05Good luck and let's have some really amazing tasting food. Thank you.
0:28:05 > 0:28:06Thank you.
0:28:08 > 0:28:11- Well done, mate. - Well done, Andy.- Well done, Andy.
0:28:11 > 0:28:14- Well deserved.- I'm so happy and so over the moon to get an eight.
0:28:14 > 0:28:17It's an unbelievable score, especially from Angela.
0:28:17 > 0:28:19Still all to play for. I'm only one point ahead.
0:28:19 > 0:28:21We've still got three courses to go yet.
0:28:21 > 0:28:24I've just got to take heart and move on and do better on the fish course.
0:28:26 > 0:28:28I'm quite pleased with it.
0:28:28 > 0:28:31To get a score of seven from Angela Hartnett,
0:28:31 > 0:28:35who terrifies the living daylights out of me, was just amazing.