0:00:02 > 0:00:06This week on Great British Menu representing Wales...
0:00:06 > 0:00:07This is all out war.
0:00:07 > 0:00:10..returning contender Mary Ann Gilchrist...
0:00:10 > 0:00:12Ah! How could you possibly stoop so low?
0:00:12 > 0:00:15..competitive military man David Kelman...
0:00:15 > 0:00:18A long way to fall from that high pedestal of yours, Andy.
0:00:18 > 0:00:20..and ambitious young gun Andy Beaumont...
0:00:20 > 0:00:22You don't get nowhere if you don't take risks, do you?
0:00:22 > 0:00:25..are battling for the chance to cook at a banquet commemorating
0:00:25 > 0:00:29the 70th anniversary of D-Day at London's iconic St Paul's.
0:00:30 > 0:00:33Yesterday was a tightly fought battle.
0:00:33 > 0:00:35You've got to keep up with the times, Mary Ann.
0:00:35 > 0:00:38With Andy sneaking into the lead by just one point.
0:00:40 > 0:00:43Leaving David and Mary Ann in joint second.
0:00:43 > 0:00:46It may not be as complicated as yours but it still tastes good.
0:00:48 > 0:00:50Today it's the fish course.
0:00:50 > 0:00:52I'm under immense pressure.
0:00:52 > 0:00:55And Mary Ann and David are going all out to knock Andy off the top spot.
0:00:55 > 0:00:57It's a little simpler than yesterday
0:00:57 > 0:01:01- so it's getting back down to your level, Mary Ann.- Oh, on your bike.
0:01:01 > 0:01:04- But whose efforts will see them victorious?- Whoa.
0:01:04 > 0:01:06That went to the wire.
0:01:18 > 0:01:22This year the chefs are commemorating 70 years since D-Day,
0:01:22 > 0:01:25producing dishes that bring back wartime memories.
0:01:26 > 0:01:30Inspired by people who experienced the Second World War first-hand.
0:01:30 > 0:01:32They made Spitfires down the road.
0:01:32 > 0:01:35- Did you actually...- Yeah, I flew. - ..fly the plane?- Yes.
0:01:36 > 0:01:38Judging them this week is
0:01:38 > 0:01:41Michelin starred Great British Menu veteran Angela Hartnett.
0:01:43 > 0:01:46With the fish course obviously I want to see tender,
0:01:46 > 0:01:49delicious tasting food fulfilling the brief.
0:01:49 > 0:01:51I mean it's neck and neck, I think all of them need
0:01:51 > 0:01:55to up their game today to really start getting the big points.
0:01:55 > 0:01:59- So Andy, good day for you yesterday? - Yeah, really happy. Over the moon.
0:01:59 > 0:02:02I am happy with the score but I think I could've got it a lot more
0:02:02 > 0:02:05points for it if I'd just paid a bit more attention to what I did.
0:02:05 > 0:02:08Just to give you cause for concern,
0:02:08 > 0:02:11the judges thought my fish course last year was absolutely superb.
0:02:11 > 0:02:14- It's all to go, is it? - But there's still all to play for.
0:02:14 > 0:02:15It is but I still want to keep that lead
0:02:15 > 0:02:17and stay out in front all the way.
0:02:17 > 0:02:18Ooh!
0:02:20 > 0:02:24First up and in the lead is determined newcomer Andy Beaumont.
0:02:24 > 0:02:27He scored eight for his starter yesterday,
0:02:27 > 0:02:31inspired by food his farming family would've eaten during the war and is
0:02:31 > 0:02:34looking for another top score today with an equally nostalgic dish.
0:02:34 > 0:02:37Obviously I'm still feeling good after yesterday
0:02:37 > 0:02:38but there's still pressure on.
0:02:38 > 0:02:41Get your head down and get stuck in again.
0:02:44 > 0:02:47- Hi, Andy. How are you?- I'm very well, how you doing?- OK. Well done,
0:02:47 > 0:02:49top of the leader board as they say. What are you doing for the day?
0:02:49 > 0:02:52- What's the dish called?- Today we are doing Sea Trout Sandwich.
0:02:52 > 0:02:56Why a sandwich? That doesn't sort of sound like a course to me.
0:02:56 > 0:02:58- It's inspired again by my family...- Yeah.
0:02:58 > 0:02:59My uncle used to go fishing years ago,
0:02:59 > 0:03:02he used to come home with sea trout and trout from the local river
0:03:02 > 0:03:05- and used to make a sandwich out of it...- OK.
0:03:05 > 0:03:06..and basically taken it from that
0:03:06 > 0:03:09- and sort of updated it into a little modern dish.- OK, that's interesting.
0:03:09 > 0:03:11So you've got this beautiful sea trout here.
0:03:11 > 0:03:13Yeah, cook it in two different ways.
0:03:13 > 0:03:16One way I'm going to make a tartar and then the other way, I'm going
0:03:16 > 0:03:18- smother it with beetroot powder...- Yeah.
0:03:18 > 0:03:23..and then poach it slowly in a water bath, flake it up into little flakes.
0:03:23 > 0:03:25- We're making a soda bread.- Yeah.
0:03:25 > 0:03:27Going to crisp it up in the oven to form a solid base for it.
0:03:27 > 0:03:29What you doing with all these beetroots?
0:03:29 > 0:03:32- I'm doing a salt bake beetroot... - Right.- And then we're going to mix
0:03:32 > 0:03:35some little beetroot spheres as well with a few little chemicals.
0:03:35 > 0:03:37It'll all just burst open in your mouth and you'll get
0:03:37 > 0:03:39that sort of beetroot puree flavour.
0:03:39 > 0:03:42And how confident are you feeling about staying ahead of these two?
0:03:42 > 0:03:45I'm happy with my dish and I think it's going to help keep me in front.
0:03:48 > 0:03:50So Andy's doing a Sea Trout Sandwich.
0:03:50 > 0:03:52It sounds delicious.
0:03:52 > 0:03:55Whether a sandwich necessarily is appropriate for a banquet,
0:03:55 > 0:03:59whether it's hitting the brief so we'll wait and see.
0:04:02 > 0:04:06Up next in joint second place is Mary Ann Gilchrist whose menu
0:04:06 > 0:04:08is inspired by wartime ingredients.
0:04:08 > 0:04:11She scored seven for her flavoursome starter but needs to improve
0:04:11 > 0:04:15her presentation if she's to push out in front today.
0:04:15 > 0:04:19The elements I'm putting into this are rather more complex
0:04:19 > 0:04:21than my starter. Hopefully I'm going to deliver
0:04:21 > 0:04:24what Angela's looking for in a fish course.
0:04:24 > 0:04:27- Cheers, sweetheart.- Yeah. - May the best woman win.
0:04:31 > 0:04:34Wow, lots of ingredients. Tell me the name of your dish today.
0:04:34 > 0:04:36I've called it Herring Three Ways.
0:04:36 > 0:04:40Herring was a good nutritious fish back in the '40s
0:04:40 > 0:04:45and the government were very keen that people should eat healthily.
0:04:45 > 0:04:47So how are you doing it three ways then?
0:04:47 > 0:04:50I'm going to souse some herring fillet.
0:04:50 > 0:04:52OK and what are you going to use? The white wine vinegar?
0:04:52 > 0:04:57I'm using white wine vinegar, dry cider and then putting them
0:04:57 > 0:04:59in the oven until they just poach.
0:04:59 > 0:05:02The second way you're using the pinhead oatmeal?
0:05:02 > 0:05:04Pinhead oatmeal, that's right.
0:05:04 > 0:05:08- Pan-fried in butter, served with lardons of smoked bacon.- OK.
0:05:08 > 0:05:11The third element is going to be something which is
0:05:11 > 0:05:13rarely seen these days.
0:05:13 > 0:05:15Soft herring roes in flour
0:05:15 > 0:05:17- and cayenne pepper...- Right.
0:05:17 > 0:05:21- ..with these tiny little capers served on toast.- OK.
0:05:21 > 0:05:24And just to make my life even more complicated,
0:05:24 > 0:05:27I'm going to make some tiny little boats.
0:05:27 > 0:05:30I'm not going to tell you anything else about that because it is...
0:05:30 > 0:05:33- Secret?- Yes. - You've got a lot to do.- I know.
0:05:33 > 0:05:35Andy, what do you think of all this?
0:05:35 > 0:05:39I'm just hoping Mary Ann hasn't bitten off more than she can chew.
0:05:39 > 0:05:41Ooh, fighting talk!
0:05:44 > 0:05:46So Mary Ann is doing Herring Three Ways,
0:05:46 > 0:05:48she's got a lot to put on a plate.
0:05:48 > 0:05:50Presentation will be an issue for her.
0:05:50 > 0:05:52It's ultimately about the flavour
0:05:52 > 0:05:56but initially you do look at a dish with your eyes.
0:05:56 > 0:05:58Last up, in joint second place with Mary Ann,
0:05:58 > 0:06:02is ex-army cadet David Kelman whose family have served
0:06:02 > 0:06:03in the military for generations.
0:06:03 > 0:06:07He under seasoned his starter, a mistake he can't afford to make
0:06:07 > 0:06:10today and he's coming back fighting with an elaborate fish course.
0:06:10 > 0:06:13I want to end today with the highest scores,
0:06:13 > 0:06:16I want to be ahead come the main course, no doubt.
0:06:16 > 0:06:19- Hi, David.- How are you, Angela? - I'm very well, thanks.
0:06:19 > 0:06:21- What's the name of your dish? - It's Deadly Catch.
0:06:21 > 0:06:23What's the significance of that?
0:06:23 > 0:06:26The area of north Wales where I'm from, the water was very dangerous
0:06:26 > 0:06:30at the time of U-boats and to go out and to bring in fish was hard so...
0:06:30 > 0:06:32- Yeah, homage to the fishermen.- Yeah.
0:06:32 > 0:06:35So main ingredient, I'll bring it over.
0:06:35 > 0:06:37OK. So I've got a lovely wild sea bass.
0:06:37 > 0:06:39What are you going to do with that?
0:06:39 > 0:06:41- So all I'm going to do is simply pan-fry it.- OK.
0:06:41 > 0:06:43To go with that, I've got a lovely lobster.
0:06:43 > 0:06:47The ginger, chillies and lemongrass, they're all going to go to infuse
0:06:47 > 0:06:50the lobster oil, I'm going to do lobster oil to dress,
0:06:50 > 0:06:53a julienne of mangetout, some lovely samphire there.
0:06:53 > 0:06:56- Clams and mussels.- Clams will go into the base of the chowder.
0:06:56 > 0:06:59- So you're making a little chowder? OK.- Yeah.- Hence the cream and stuff.
0:06:59 > 0:07:00The cream and a bit of brandy.
0:07:00 > 0:07:03The mussels are going to be pan cooked, bread crumbed and deep-fried
0:07:03 > 0:07:05so a nice little crispy element.
0:07:05 > 0:07:07What are you doing with the squid ink and stuff?
0:07:07 > 0:07:09- Squid ink jelly.- Potatoes, what are you doing with these?
0:07:09 > 0:07:12The potatoes, I'm going to do like a little crispy net
0:07:12 > 0:07:14to sit on top of the dish, like the fishermen's' net.
0:07:14 > 0:07:16- Wow, lots to do.- Again.
0:07:16 > 0:07:17Have a great day cooking
0:07:17 > 0:07:20and I look forward to tasting some fantastic food.
0:07:20 > 0:07:21- Thank you.- Thank you very much.
0:07:23 > 0:07:25So David's dish is called Deadly Catch.
0:07:25 > 0:07:28It's got lots going on, he's got lots of ingredients
0:07:28 > 0:07:31but if he pulls it off it could be an absolutely stunning dish.
0:07:31 > 0:07:34He just needs to finesse all those little elements.
0:07:37 > 0:07:39With only one point separating them,
0:07:39 > 0:07:42all three chefs are determined to widen the field today.
0:07:42 > 0:07:44So how are you guys feeling about today then?
0:07:44 > 0:07:46You're neck and neck, are you confident that you're going to
0:07:46 > 0:07:49be able to get above Mary Ann today, David?
0:07:49 > 0:07:51Above Mary Ann, what do you mean above Mary Ann?
0:07:51 > 0:07:55- I'm confident of getting above you, Andy.- Is that right?
0:07:57 > 0:08:01Front man Andy is looking to hold on to his lead with a
0:08:01 > 0:08:04Sea Trout Sandwich inspired by his Uncle Jack, a runner for
0:08:04 > 0:08:06the Home Guard during the war who fished for trout
0:08:06 > 0:08:08to top up the family rations.
0:08:08 > 0:08:12I'm trying to work out how a sandwich is going to be a fish dish.
0:08:12 > 0:08:14I'm serving it almost platter style
0:08:14 > 0:08:18so it's basically made up like a salad on more of a crisp bread.
0:08:18 > 0:08:21A little simpler than yesterday so it's getting back down to your level,
0:08:21 > 0:08:25- Mary Ann.- Ah! How could you possibly stoop so low?
0:08:25 > 0:08:29It's a long way to fall from that high pedestal of yours, Andy.
0:08:29 > 0:08:31What do they say though, sweetheart?
0:08:31 > 0:08:32Watch this space.
0:08:32 > 0:08:35Andy's already made the bread for his sandwich
0:08:35 > 0:08:37and covered his sea trout in beetroot powder
0:08:37 > 0:08:40ready for the water bath, one of three technical beetroot elements
0:08:40 > 0:08:45he's hoping will elevate his simple sandwich to banquet standards.
0:08:45 > 0:08:47- How you doing, Andy? - Yeah, really good.
0:08:47 > 0:08:49- You've cooked this already, all sous-vide?- Not yet.
0:08:49 > 0:08:52It's ready to go in, it's just marinating with the beetroot powder
0:08:52 > 0:08:53and a little bit of olive oil.
0:08:53 > 0:08:56- But there's no seasoning in there or is there?- No, nothing at all.
0:08:56 > 0:08:59OK, all right, I'll let you get on.
0:08:59 > 0:09:03Former army cadet David is looking to knock Andy off the top spot with
0:09:03 > 0:09:07an elaborate fish course dedicated to Wales' fallen wartime fishermen
0:09:07 > 0:09:09and he has an added incentive.
0:09:09 > 0:09:11This is my grandad who was in the Home Guard
0:09:11 > 0:09:12during the time of the war.
0:09:12 > 0:09:14He's a good looking chap that, isn't he?
0:09:14 > 0:09:17- He's a very good looking chap, yeah. - You must be very proud of him.
0:09:17 > 0:09:21He was an amazing man, you know, absolutely fantastic.
0:09:21 > 0:09:24All my grandparents and family from the military.
0:09:24 > 0:09:26- These people here who've donned the uniform...- Yeah.
0:09:26 > 0:09:29..for this country, I pay the ultimate tribute to these guys.
0:09:29 > 0:09:31I've got to give something back to them.
0:09:32 > 0:09:36His Deadly Catch fish course is a complex affair with pan-fried
0:09:36 > 0:09:39sea bass, diced lobster, deep-fried mussels
0:09:39 > 0:09:42and squid ink jellies presented under a fiddly potato net
0:09:42 > 0:09:46with a rich, brown shrimp chowder on the side.
0:09:46 > 0:09:49- How you getting on, David? - Yeah, not bad.- What's this for?
0:09:49 > 0:09:52- This is for the jellies.- Oh, I see, I see, I see.- And the oil's there.
0:09:52 > 0:09:55- The lobster oil you're...- Yeah, that's got a little bit of kick on.
0:09:55 > 0:09:58Yeah, and this is what you're going to serve it in, these little shells?
0:09:58 > 0:10:00That's going to be the chowder,
0:10:00 > 0:10:03- I've got some other plates down there for the fish.- Wow.
0:10:03 > 0:10:06All right, well, I'll let you get on.
0:10:06 > 0:10:08There's lots going on on David's dish.
0:10:08 > 0:10:09The main part is to roast a sea bass
0:10:09 > 0:10:11but then he's got the chowder on the side.
0:10:11 > 0:10:15Whether they work together we have to see when we taste it.
0:10:16 > 0:10:20Returning chef Mary Ann is looking to forge ahead today with her
0:10:20 > 0:10:21Herring Three Ways dish,
0:10:21 > 0:10:25an off ration British fish that she's sousing, pan-frying
0:10:25 > 0:10:29and serving devilled on toast all at the last minute.
0:10:29 > 0:10:32- You don't seem to be doing anything, Mary Ann.- I'm doing lots!
0:10:32 > 0:10:34I'm waiting for my bread to rise.
0:10:34 > 0:10:36If you're not that busy, you can always make us a cup of tea.
0:10:36 > 0:10:38You can help me out, Mary Ann.
0:10:38 > 0:10:41No, no, no, you don't want somebody with my lousy skills
0:10:41 > 0:10:43helping you out, I'll ruin it for you.
0:10:43 > 0:10:45Sabotage it.
0:10:45 > 0:10:48As it turns out, the only dish Mary Ann risks ruining today
0:10:48 > 0:10:51is her own as she won't actually be tasting her fish.
0:10:52 > 0:10:55So Mary Ann, why herring?
0:10:55 > 0:11:00- It was considered to be a nutritious fish during the war.- Yeah.
0:11:00 > 0:11:03I must confess that despite the fact that I'm cooking herring,
0:11:03 > 0:11:06it's not a fish I'm mad keen on.
0:11:06 > 0:11:10If I'm brutally frank, herring gives me indigestion.
0:11:10 > 0:11:12Do you not think it's a bit of a risk, Mary Ann?
0:11:12 > 0:11:15Because if you don't taste something, you're not going to
0:11:15 > 0:11:17get the seasoning right on it.
0:11:17 > 0:11:21- Yes, I am.- It's your dish, Mary Ann, not mine.- Oh!
0:11:24 > 0:11:26Determined to meet this year's D-Day brief,
0:11:26 > 0:11:28Mary Ann travelled to Ceredigion in Wales
0:11:28 > 0:11:31to meet a woman with first-hand experience of the war.
0:11:33 > 0:11:37I'm going to meet a lady who flew Spitfires during the war
0:11:37 > 0:11:42and I want to really pick her brains with regard to the type of food
0:11:42 > 0:11:46they ate during the war so that I can make it fairly authentic.
0:11:48 > 0:11:51Maggie Frost fell in love with flying when she was 11-years-old and
0:11:51 > 0:11:55at 22 was ferrying Spitfires around the country for the ATA.
0:11:55 > 0:11:59I gather that you were quite active during the Second World War.
0:11:59 > 0:12:02- Well, yes, I was a ferry pilot. - Did you actually...
0:12:02 > 0:12:04- Yes, I flew.- ..fly the plane? - Yes.- Good lord.- Yes.
0:12:04 > 0:12:07I didn't realise that any women flew during the last war.
0:12:07 > 0:12:08No, people don't
0:12:08 > 0:12:11but it was the first time they really got going, I think.
0:12:11 > 0:12:12Where were you on D-Day?
0:12:12 > 0:12:15I happened to be going to Portsmouth quite often by air
0:12:15 > 0:12:18and we'd seen little groups of ships.
0:12:18 > 0:12:21- They used to go down the river, the Hamble...- Yeah.
0:12:21 > 0:12:24..you could hear them do an exercise and come back again and,
0:12:24 > 0:12:26of course, there was the evening when they didn't come back,
0:12:26 > 0:12:29- you know, there was an eerie feeling of nothing.- Right.
0:12:29 > 0:12:31But we all said, "My goodness, this is it."
0:12:33 > 0:12:34What I'm trying to do is
0:12:34 > 0:12:38a bit of research on food from the Second World War.
0:12:38 > 0:12:42- Of course we were all rationed. - Yeah.- But we had a canteen.
0:12:42 > 0:12:44When you came back
0:12:44 > 0:12:48they'd have sandwiches or they'd have a hot potato pie or something.
0:12:48 > 0:12:50Have you ever had soft herring roes on toast?
0:12:50 > 0:12:55- Oh, I love soft herring. Haven't for ages. Can you still get them?- Yep.
0:12:55 > 0:12:58- Oh, yes.- In fact, I've brought some with me today.- Oh, how lovely.
0:13:00 > 0:13:03What will Maggie think of Mary Ann's fish course?
0:13:03 > 0:13:05This looks lovely.
0:13:06 > 0:13:10So do you think that's worthy of a banquet in a four course meal?
0:13:10 > 0:13:14- Delicious.- Good. Thank you very much.- Those taste very nice.
0:13:14 > 0:13:15Thank you.
0:13:15 > 0:13:18Well, I must confess meeting Maggie today has been an
0:13:18 > 0:13:20absolute revelation to me.
0:13:20 > 0:13:24She brought it all to life so vividly that I think it's something
0:13:24 > 0:13:27that I will remember for the rest of my days.
0:13:32 > 0:13:33With plating up approaching,
0:13:33 > 0:13:36Mary Ann's focus is on her surprise presentation,
0:13:36 > 0:13:40making pastry boats and garnishes for her Herring Three Ways dish.
0:13:40 > 0:13:42- You all right, Mary Ann?- Yes, love.
0:13:42 > 0:13:44So this is your beetroot?
0:13:44 > 0:13:46Yep, that's just about ready.
0:13:47 > 0:13:52- That is a garnish as well as an accompaniment.- Right.
0:13:52 > 0:13:54But when you see the plate, you'll understand why I'm doing what
0:13:54 > 0:13:58- I'm doing.- You've got a nice lot of horseradish in there, haven't you?
0:13:58 > 0:14:00- Yeah.- Yeah, OK.- I've just got to get my bread...- OK.
0:14:00 > 0:14:03- ..on the second prove.- And have you soused any herrings yet?
0:14:03 > 0:14:06No, because they're soused virtually at the last minute.
0:14:06 > 0:14:09- No pressure but I'm looking forward to eating it.- Oh, God.
0:14:09 > 0:14:10See you in a bit.
0:14:10 > 0:14:13You know, without a doubt you can see she knows what she's doing here.
0:14:13 > 0:14:15She's a really confident cook
0:14:15 > 0:14:18so it's now whether visually it works
0:14:18 > 0:14:20and also that it fits the brief.
0:14:20 > 0:14:23Mary Ann's not the only one serving beetroot.
0:14:23 > 0:14:25Front man Andy's moved on to his second beetroot element
0:14:25 > 0:14:27for his Sea Trout Sandwich,
0:14:27 > 0:14:31a technical process that has caught the eye of both of his rivals.
0:14:31 > 0:14:34I'm doing a bit of spherification, this is really just me
0:14:34 > 0:14:37playing around, trying to up my game a little bit for the competition.
0:14:37 > 0:14:39I find this is a really risky element, Andy,
0:14:39 > 0:14:42leave it a bit too long in the calcium, in the mix will make
0:14:42 > 0:14:45it a bit too firm, not long enough makes it too soft.
0:14:45 > 0:14:48Think it's all down to practise really and I've practised
0:14:48 > 0:14:51this several times so I'm confident I know it's going to work and
0:14:51 > 0:14:54- hopefully it will pay off... - Sounds like a real risky business
0:14:54 > 0:14:57- if you're doing something you don't normally do.- It is a little bit,
0:14:57 > 0:14:59yeah, but you don't get nowhere if you don't take risks, do you?
0:14:59 > 0:15:01Andy, very in control.
0:15:01 > 0:15:05I like beetroot but I'm curious about his spherifications.
0:15:05 > 0:15:08You eat this bread and this liquid sort of bursts in your mouth and
0:15:08 > 0:15:10then makes it all soggy, I don't know,
0:15:10 > 0:15:12it's going to be a curious combination.
0:15:14 > 0:15:16First to plate up today is David.
0:15:16 > 0:15:19He's level pegging with Mary Ann
0:15:19 > 0:15:22and is busy making potato nets for his elaborate Deadly Catch,
0:15:22 > 0:15:27a tribute to the Welsh fishermen who died during the war.
0:15:27 > 0:15:29- But he's forgotten about his jellies...- Ah, you- BLEEP
0:15:29 > 0:15:32..which he left on the hot plate to heat up.
0:15:32 > 0:15:35- What happened?- Just melted my jellies too much.
0:15:35 > 0:15:37Oh, sweetheart.
0:15:38 > 0:15:41- Is it resurrectable? - They're not as good as I want...- Ah.
0:15:41 > 0:15:44..but with 15 minutes to go.
0:15:44 > 0:15:47David really didn't need his jelly to go wrong like that,
0:15:47 > 0:15:50right just as you're going to the pass.
0:15:50 > 0:15:51It's a nightmare.
0:15:51 > 0:15:55With no time to remake them, David has little choice but to march on.
0:15:55 > 0:15:58He places lobster on samphire, dressed with lobster,
0:15:58 > 0:16:01chilli and lemongrass oil, adds diced lobster meat
0:16:01 > 0:16:04and his partially melted squid ink jellies.
0:16:04 > 0:16:08- Everything going to plan, David? - Er, apart from the jellies, yeah.
0:16:08 > 0:16:10He fills shells with brown shrimp chowder
0:16:10 > 0:16:13and, at the last minute, deep fries his mussels before placing them
0:16:13 > 0:16:17on his plate with his roast sea bass and crispy potato net.
0:16:20 > 0:16:23Two plates of sea bass and then there's the chowder.
0:16:23 > 0:16:25You pleased with how the dish has turned out?
0:16:25 > 0:16:27Yeah, I'm happy with the presentation.
0:16:27 > 0:16:30Just the jellies, I've just melted the bottom of it.
0:16:30 > 0:16:33- What do you think, Andy?- There's a lot going on on that plate,
0:16:33 > 0:16:35I'm just slightly concerned there might be too much going on.
0:16:35 > 0:16:37OK, you ready?
0:16:41 > 0:16:44So we've got the chowder, shall we pour a bit on? Is that the idea?
0:16:44 > 0:16:46The idea is that you can pour a little bit on and dip everything
0:16:46 > 0:16:49- into it as you go along. - Consistency of the chowder, good?
0:16:50 > 0:16:53- I'm happy, yeah.- Yeah, OK.
0:16:53 > 0:16:56Really good flavour, chowder, I really like that.
0:16:56 > 0:16:59- And then you've got obviously line caught sea bass.- Yeah.
0:16:59 > 0:17:01It's a lovely bit of fish.
0:17:01 > 0:17:04- Bass is lovely.- It's really beautifully cooked, yeah.- Yeah.
0:17:04 > 0:17:06And then you've got the lobster, what did you do with the lobster?
0:17:06 > 0:17:09I did a lobster oil which has been dressed with the
0:17:09 > 0:17:11- samphire and the mangetout.- Mm.
0:17:11 > 0:17:15I know David was making a lobster oil with chilli but I...
0:17:15 > 0:17:17- I don't get it at all.- No, I can't detect it there at all.- No.
0:17:17 > 0:17:20These were the mussels, they're deep-fried, yeah?
0:17:20 > 0:17:21That's right, yeah.
0:17:22 > 0:17:24OK.
0:17:24 > 0:17:27The deep-fried mussels are a little bit dry.
0:17:27 > 0:17:29And you're pleased with the potato...
0:17:29 > 0:17:31I suppose net as one would call it.
0:17:31 > 0:17:35Yeah, it's a little play on the net on top of the dish there.
0:17:35 > 0:17:38- The potato net is... - Oh, I must have a...- really cool.
0:17:38 > 0:17:41Anything you'd change about the dish if you could?
0:17:41 > 0:17:43- Obviously pay a bit more attention with the jellies there.- Yeah.
0:17:43 > 0:17:45- And the jelly...- It's tasteless.
0:17:45 > 0:17:48- It's horrible and it's tasteless, yeah.- Tasteless.
0:17:48 > 0:17:51And if you gave yourself a mark, what would you give yourself?
0:17:51 > 0:17:53Maybe give myself a seven again.
0:17:53 > 0:17:55- Why?- Because I'm conservative.
0:17:57 > 0:18:00- I mean I personally would give this an eight.- I'd say a seven.
0:18:03 > 0:18:05- How did you get on?- I think OK.
0:18:05 > 0:18:08The only thing I didn't personally like was the jellies.
0:18:08 > 0:18:10- Because they didn't taste of anything.- OK.
0:18:12 > 0:18:14Front runner Andy is up next
0:18:14 > 0:18:17and pinning his banquet hopes on a trout and beetroot sandwich,
0:18:17 > 0:18:20a modern twist on an old family favourite that his uncle used
0:18:20 > 0:18:22to make during the war.
0:18:22 > 0:18:24He's finished his trout tartar
0:18:24 > 0:18:28and put his soda bread into the oven to toast but there's a problem.
0:18:28 > 0:18:31It's not perfect that one. I forgot to put the tray on when I put them
0:18:31 > 0:18:34in the oven first time so they have puffed up a little bit.
0:18:34 > 0:18:37I would've liked them to be perfectly flat but what can I do about it now?
0:18:37 > 0:18:40- I haven't got time to redo them. - There's nothing you can do it
0:18:40 > 0:18:42- about it now.- No, unless you're going to lend me a bit of
0:18:42 > 0:18:45- your bread, Mary Ann, I'm screwed. - Oh! On your bike.
0:18:45 > 0:18:46With the clock ticking,
0:18:46 > 0:18:49he starts his plate with the uneven soda bread toasts,
0:18:49 > 0:18:53adds sea trout tartar and his trout poached in beetroot powder.
0:18:53 > 0:18:55Not like the triple deckers I'm used to eating in work.
0:18:55 > 0:18:59Baked beetroot goes on next, followed by his technical
0:18:59 > 0:19:04beetroot spheres and a final slice of toast completes his dish.
0:19:04 > 0:19:06Steady hands for this one, don't want it to fall apart.
0:19:06 > 0:19:11Together with a card crediting his uncle as his wartime inspiration.
0:19:11 > 0:19:14- Would your uncle be proud of this dish?- He would, yeah.
0:19:14 > 0:19:17Melba toast, not a perfectly flat top on them but I'm happy with it.
0:19:17 > 0:19:20- What do you think, Mary Ann? - Looks interesting.
0:19:20 > 0:19:22All right, enjoy.
0:19:25 > 0:19:27"My Uncle Jack's wartime memory
0:19:27 > 0:19:31"fishing on the river for his trout lunch."
0:19:31 > 0:19:32I think that's rather charming.
0:19:34 > 0:19:38- OK, so we've got like a melba toast really.- Yeah, it's melba toast
0:19:38 > 0:19:40for the top and bottom, just give it a bit more texture.
0:19:40 > 0:19:43- This is lovely.- Yes, I agree.
0:19:44 > 0:19:46Trout that you cooked here with the beetroot powder,
0:19:46 > 0:19:48- the seasoning's correct for you? - Yeah, it's perfect.
0:19:48 > 0:19:51Yeah, I didn't season it before it went in, just dust it with the
0:19:51 > 0:19:54beetroot powder so you don't get too much overpowering seasoning.
0:19:54 > 0:19:56OK.
0:19:56 > 0:19:59- What's this little thing? - That's the...- Oh, it's sphere...
0:19:59 > 0:20:03- Spherification.- And that's the consistency you were after?
0:20:03 > 0:20:06It is a little bit too thick on the skin.
0:20:06 > 0:20:10Next time, I think cook it a little bit less in the syrup.
0:20:10 > 0:20:14- It is, it's beetroot.- It needs... - It needs something, doesn't it?
0:20:14 > 0:20:18- I think it's lacking seasoning. - Seasoning spot on for you?
0:20:19 > 0:20:22Yeah, everything here that I've tasted tastes right
0:20:22 > 0:20:24for the seasoning.
0:20:24 > 0:20:27- I don't actually think this quite meets the brief.- No, no.
0:20:27 > 0:20:29It is very personal.
0:20:29 > 0:20:31Do you think this dish put in front of the veterans tells a story?
0:20:31 > 0:20:33I think so, yeah. Along with the
0:20:33 > 0:20:35little cards that will describe where the idea came from,
0:20:35 > 0:20:38it really does tell a story on a plate, definitely.
0:20:38 > 0:20:40If you had marks out of ten, what would you give yourself?
0:20:40 > 0:20:41I'd say a seven to be honest.
0:20:41 > 0:20:44- I think between five and six. - I think I'd score it a five.
0:20:46 > 0:20:49- Andy, how did it go?- Broke the spheres open and it wasn't
0:20:49 > 0:20:51- 100% perfect with them. They were a little bit too thick.- Yeah.
0:20:51 > 0:20:53I have no idea what Angela thought.
0:20:55 > 0:20:59Mary Ann is next up and hoping to impress with her presentation.
0:21:00 > 0:21:03She needs a good score today to edge in front of David
0:21:03 > 0:21:06but has chosen a fish she doesn't actually eat and has left all
0:21:06 > 0:21:10the cooking on her Herring Three Ways dish until the last minute.
0:21:10 > 0:21:14I'm under immense pressure, I've given myself too much to do.
0:21:14 > 0:21:18She gets her soused herring into the oven to gently poach,
0:21:18 > 0:21:21her oatmeal coated herring into a pan to fry
0:21:21 > 0:21:25- and her white bread into the toaster to toast.- Put those in the toaster.
0:21:25 > 0:21:29- Yeah.- Thank you.- Before turning her attention to her spicy herring roes.
0:21:29 > 0:21:32You've gone to town on this fish course, Mary Ann.
0:21:32 > 0:21:34With her herring cooking,
0:21:34 > 0:21:38she begins her surprise presentation with edible gold powder for sand,
0:21:38 > 0:21:40pickled cucumber and her pastry boats
0:21:40 > 0:21:42filled with beetroot and horseradish.
0:21:42 > 0:21:45I'd tell you what I would be grateful for, could you get me
0:21:45 > 0:21:47the soused herring out?
0:21:47 > 0:21:50- Whoa, I can smell the vinegar. - Meant to!
0:21:50 > 0:21:51Beautiful.
0:21:51 > 0:21:53Finally she adds her soused herring.
0:21:55 > 0:22:01Herring in oatmeal, crispy bacon and spicy roes on toast
0:22:01 > 0:22:05and with no time to spare delivers to the pass.
0:22:06 > 0:22:09- How are you feeling, Mary Ann? - Exhausted.
0:22:09 > 0:22:11That went to the wire.
0:22:11 > 0:22:14- Is this as you visualised it? - Yes. What's this?
0:22:14 > 0:22:18- That's the beach and that's the waves.- Ah.- And that's the boats...
0:22:18 > 0:22:20- Got you, got you, got you. - ..landing.
0:22:20 > 0:22:22It's definitely... presentation from the starter,
0:22:22 > 0:22:24completely different for Mary Ann.
0:22:24 > 0:22:26- Yeah. Right, let's go and try it.- Right.
0:22:28 > 0:22:32Story on a plate, put that in front of a veteran, they'd understand it?
0:22:32 > 0:22:34Well, the story is the D-Day landings.
0:22:34 > 0:22:37- You've got your little boats with beetroot.- Yep.
0:22:37 > 0:22:40Ooh, hello. Phwoar, that's a bit of a kick in that one.
0:22:40 > 0:22:43If you didn't like horseradish that would really knock you over.
0:22:43 > 0:22:47- You're not eating, Mary Ann. - Herring disagrees with me.
0:22:49 > 0:22:53- Bit of herring roe.- Oh, wow. - That's hot, isn't it?
0:22:53 > 0:22:55Whoa, I had a tiny bit as well.
0:22:55 > 0:22:59- Soused herring, is that soused enough for you?- For me, yes.
0:22:59 > 0:23:01Got a really good flavour to it, she's actually done
0:23:01 > 0:23:05the sousing really well which can be quite a difficult thing to do.
0:23:05 > 0:23:08If you could change something, would you change anything?
0:23:08 > 0:23:10Probably a smaller portion.
0:23:10 > 0:23:13I think it could be a bit tidier.
0:23:13 > 0:23:14Yep.
0:23:14 > 0:23:17There's so many different things there when you eat it altogether,
0:23:17 > 0:23:21- it's just confusing.- She really did push the boat out.- Yeah.
0:23:21 > 0:23:24You don't think you gave yourself too much work for one dish?
0:23:24 > 0:23:27- Not really.- And what about marks out of ten?
0:23:27 > 0:23:30- A seven.- OK.
0:23:30 > 0:23:32- Five.- Five.- Yeah.- Yeah.
0:23:35 > 0:23:37You all right, Mary Ann? How did you get on?
0:23:37 > 0:23:41I'm exhausted, would've been easier to climb Mount Everest but
0:23:41 > 0:23:45I put everything into it, I still got everything onto the pass on time.
0:23:45 > 0:23:47The two fillets of herring, I thought they were beautiful,
0:23:47 > 0:23:49really nice.
0:23:49 > 0:23:51Unfortunately I couldn't eat them!
0:23:56 > 0:23:58What do you reckon about the scores?
0:23:58 > 0:24:00- Do you reckon it's going to be close?- Yes.
0:24:04 > 0:24:08So compared to last year, do you think it's tougher or a bit easier?
0:24:08 > 0:24:11It's a damn sight tougher.
0:24:11 > 0:24:13It's all down to Angela at the end of the day.
0:24:13 > 0:24:16Yeah, and you two are very stiff competition.
0:24:20 > 0:24:24- OK, chefs, how you feeling?- Just about recovered.- Just recovered.
0:24:25 > 0:24:28So I'm going to start with you David
0:24:28 > 0:24:32and your Deadly Catch of sea bass, lobster and clams.
0:24:34 > 0:24:37I thought it was a lovely idea and it was a really fitting tribute
0:24:37 > 0:24:40to the fishermen who passed away during the war.
0:24:42 > 0:24:46The sea bass was lovely, I liked your deep-fried mussels,
0:24:46 > 0:24:49sometimes you can overcook something like that but I thought it
0:24:49 > 0:24:53worked really well and the potato net was just, you know, loved it.
0:24:55 > 0:24:57However...
0:24:59 > 0:25:02..there was way too much on that plate.
0:25:03 > 0:25:06- For instance, the lobster, for me, I felt it was lost there.- OK.
0:25:06 > 0:25:07Wasn't necessary.
0:25:09 > 0:25:11Loved the idea as I said about fishermen
0:25:11 > 0:25:14but if you put that plate in front of the diners, would they understand it?
0:25:17 > 0:25:18So Andy,
0:25:18 > 0:25:21for your Sea Trout Sandwich with beetroot.
0:25:23 > 0:25:25The sea trout, texturally lovely
0:25:25 > 0:25:28and it worked with the beetroot powder.
0:25:29 > 0:25:32And I liked the sort of sea trout tartar.
0:25:32 > 0:25:36The soda bread, lovely flavour to it, I don't think it needed to be flat,
0:25:36 > 0:25:38I thought it worked as a dish like that.
0:25:40 > 0:25:42But...
0:25:42 > 0:25:45the whole thing was under seasoned.
0:25:45 > 0:25:47Little bit of rock salt, touch of lemon juice,
0:25:47 > 0:25:50it would've lifted that whole dish.
0:25:51 > 0:25:53And also is it necessarily a banquet dish
0:25:53 > 0:25:56or is a more a little canape? Like something you'd have at
0:25:56 > 0:25:58the beginning of the meal rather than as a middle course.
0:26:01 > 0:26:06Mary Ann, for your Herring Three Ways with pickled cucumber and toasts.
0:26:09 > 0:26:12I liked your oatmeal, I thought that was a lovely touch
0:26:12 > 0:26:15and it tasted delicious.
0:26:15 > 0:26:18And the herring roe, you know, tasty and great that it's a fish
0:26:18 > 0:26:21that was used predominately during that period.
0:26:23 > 0:26:25I liked the beetroot with the horseradish
0:26:25 > 0:26:29and I thought very cute little idea that you made it into little boats.
0:26:30 > 0:26:32So you really understood that brief there.
0:26:35 > 0:26:37However...
0:26:37 > 0:26:39I thought again a huge portion
0:26:39 > 0:26:42and it looked, for me, a little bit untidy on the plate.
0:26:44 > 0:26:48And in hindsight, a bit odd that maybe you chose all these
0:26:48 > 0:26:50elements that you weren't tasting.
0:26:52 > 0:26:55I thought the soused herrings just lacked a bit of salt.
0:26:58 > 0:27:00Your first dish, the seasoning was spot on
0:27:00 > 0:27:03and this one, you're not tasting it, and you noticed it.
0:27:06 > 0:27:08So for the scores.
0:27:11 > 0:27:14David, I'm giving you...
0:27:17 > 0:27:18..seven points.
0:27:21 > 0:27:22Andy.
0:27:24 > 0:27:26I'm giving you six points.
0:27:29 > 0:27:30Mary Ann.
0:27:32 > 0:27:33I'm giving you...
0:27:35 > 0:27:36..six points.
0:27:38 > 0:27:41You all have to now raise your game, less is more,
0:27:41 > 0:27:44concentrate on flavour and taste.
0:27:44 > 0:27:47- Have a good evening, guys. Thank you very much.- Thank you.
0:27:48 > 0:27:52Two courses down and it's another close call for the Welsh chefs
0:27:52 > 0:27:55with still only one point between them.
0:27:55 > 0:27:59Oh, she was quite right, I shouldn't have cooked something I can't taste.
0:27:59 > 0:28:02I'm a little gutted that I've lost my lead over everybody else.
0:28:02 > 0:28:04Got to up the game tomorrow, big time.
0:28:04 > 0:28:07All level playing field now, going into the main course with Andy.
0:28:07 > 0:28:09- Better than being last.- Very close.
0:28:09 > 0:28:11I was disappointed with getting a six.
0:28:11 > 0:28:13The most important one was that, you know,
0:28:13 > 0:28:15I shouldn't have cooked a fish I don't eat.
0:28:16 > 0:28:18Tomorrow it's the main course...
0:28:18 > 0:28:19BLEEP
0:28:19 > 0:28:22..and the chefs are all anxious to get ahead of the pack.
0:28:22 > 0:28:25- BLEEP- it's not cooked. - OK, I'll leave you alone then.
0:28:27 > 0:28:29But for David, emotions are taking over.
0:28:29 > 0:28:31Oh, David!
0:28:32 > 0:28:34Oh, come on, sweetheart, eh?