0:00:03 > 0:00:07This week, three of Wales' finest chefs.
0:00:07 > 0:00:10Returning contender Mary Ann Gilchrist...
0:00:10 > 0:00:12Watch this space.
0:00:12 > 0:00:14..ambitious newcomer Andy Beaumont...
0:00:14 > 0:00:15This is really just me playing around,
0:00:15 > 0:00:18trying to up my game a bit for the competition.
0:00:18 > 0:00:20..and former military man David Kelman...
0:00:20 > 0:00:22Just decided I ought to simplify it a bit more.
0:00:22 > 0:00:25..are fighting it out to cook at a banquet commemorating
0:00:25 > 0:00:27the 70th anniversary of D-Day
0:00:27 > 0:00:30at the glorious St Paul's Cathedral,
0:00:30 > 0:00:33an iconic bastion of British wartime resilience.
0:00:34 > 0:00:36Yesterday...
0:00:36 > 0:00:39none of the chefs impressed with their fish courses...
0:00:39 > 0:00:41- Not perfect, that one. - Not as good as I want.
0:00:41 > 0:00:43We're all having the hiccups today.
0:00:43 > 0:00:46..as Andy lost his lead to David, who joined him in first place,
0:00:46 > 0:00:49with Mary Ann just one point behind.
0:00:49 > 0:00:51You all have to now raise your game.
0:00:53 > 0:00:54With today's main course...
0:00:54 > 0:00:55BLEEP!
0:00:55 > 0:00:58..they're all anxious to get ahead of the pack.
0:00:58 > 0:01:01- BLEEP.- It's not cooked. - OK, I'll leave you alone then.
0:01:03 > 0:01:06- But for David, emotions are taking over.- Oh, David!
0:01:08 > 0:01:10Oh, come on, sweetheart. Eh?
0:01:23 > 0:01:26To honour the heroes who fought on D-Day,
0:01:26 > 0:01:30the chefs have been asked to create menus that evoke wartime memories
0:01:30 > 0:01:33and show how British cuisine has evolved since then.
0:01:33 > 0:01:35Ta-da!
0:01:35 > 0:01:37For inspiration, they've visited people
0:01:37 > 0:01:42and places that had to adapt to the challenges brought about by the war.
0:01:42 > 0:01:45The idea was to create a dish that was good enough to be
0:01:45 > 0:01:48served at the Savoy but, at the same time,
0:01:48 > 0:01:51simple enough to be made by any housewife in her own home.
0:01:53 > 0:01:56Judging them this week is veteran of the competition
0:01:56 > 0:02:00and Michelin-starred legend Angela Hartnett.
0:02:00 > 0:02:02Yesterday was disappointing.
0:02:02 > 0:02:04It should have been executed a lot better,
0:02:04 > 0:02:06their seasoning should have been much more spot-on
0:02:06 > 0:02:08and some of the cooking should have been much more spot-on.
0:02:08 > 0:02:12So I really want them to make sure they're hitting nines and tens today.
0:02:12 > 0:02:15Me and Andy are in front by one point, it's quite close,
0:02:15 > 0:02:18so any mistakes today could be the meaning of being last
0:02:18 > 0:02:19or first coming into dessert.
0:02:19 > 0:02:22I want my lead back, you know. I'm not going to let you have it.
0:02:22 > 0:02:25I definitely don't want Mary Ann to catch me up, that's for sure.
0:02:28 > 0:02:33Army cadet turned chef David Kelman is in joint first place.
0:02:33 > 0:02:34He hasn't hit the high marks yet
0:02:34 > 0:02:37but is confident about the rest of his menu.
0:02:37 > 0:02:39I hope to get an eight or a nine for the main course then
0:02:39 > 0:02:42push on for a nine or a ten for dessert.
0:02:42 > 0:02:43That's what I'm aiming for.
0:02:46 > 0:02:49So, David, what are you cooking today?
0:02:49 > 0:02:51This dish is called End of Ration, it's a celebration
0:02:51 > 0:02:53of all the ingredients that came back in after the war.
0:02:53 > 0:02:56The influence there is from my gran, she used to love bananas,
0:02:56 > 0:02:59- that's one of her favourite ingredients.- Right.- It's my take
0:02:59 > 0:03:01on chicken and banana curry.
0:03:01 > 0:03:04So I'm going to do a lovely ballotine with the chicken,
0:03:04 > 0:03:07- stuff the chicken with a banana... - Stuff it with a banana?- Yeah.
0:03:07 > 0:03:11I'm going to do a red onion and quail egg onion bhaji.
0:03:11 > 0:03:13- OK, how are you going to do that? - Soft boiled egg.
0:03:13 > 0:03:15And the crispiness of the onion bhaji.
0:03:15 > 0:03:17- And the spice there as well.- Nice.
0:03:17 > 0:03:20We're going to do a little bit like a raita with the cucumber,
0:03:20 > 0:03:22a lovely slow-roasted tomato...
0:03:22 > 0:03:25- So, essentially there's lots of curry elements?- Yeah.- OK.
0:03:25 > 0:03:28And the presentation as well is going back to what my gran
0:03:28 > 0:03:32- used to do during the war, she was making munitions for D-Day.- OK.
0:03:32 > 0:03:35So to tie all that in together, I think it's really nice.
0:03:35 > 0:03:37So, do you think this dish is going to put you in the lead?
0:03:37 > 0:03:41If I execute this dish the way I've done before, then, yeah, it will do.
0:03:41 > 0:03:42Ooh, confidence.
0:03:44 > 0:03:48So David's doing this chicken and banana curry, which actually does
0:03:48 > 0:03:51sound quite nice, but yesterday he had lots going on with his
0:03:51 > 0:03:53fish dish, he has to watch that today.
0:03:53 > 0:03:55You don't want to suddenly have one item that just does not fit
0:03:55 > 0:03:57with the whole dish.
0:03:58 > 0:04:02Next up and also in joint first place, is ambitious new chef
0:04:02 > 0:04:04Andy Beaumont, whose menu is inspired
0:04:04 > 0:04:06by his family's wartime farm.
0:04:06 > 0:04:09Yesterday, he lost his lead due to poor seasoning.
0:04:09 > 0:04:13I was devastated after losing the lead on the fish course,
0:04:13 > 0:04:16it's a stupid mistake to make, a schoolboy error.
0:04:16 > 0:04:18Just want to get back in the kitchen and get back in front.
0:04:20 > 0:04:23- Morning, Angela, how you doing? - I'm good, thanks.
0:04:23 > 0:04:24So, what's the name of your dish?
0:04:24 > 0:04:26It's rabbit different ways with Woolton pie.
0:04:26 > 0:04:30Ah, Woolton pie again. It's what Mary Ann made for her starter.
0:04:30 > 0:04:32She did, yes, but mine's very different.
0:04:32 > 0:04:35I'm using the classic recipe that they used to use at the time.
0:04:35 > 0:04:37- I've got oats in my pie.- Yep.
0:04:37 > 0:04:39And I'm doing a mashed potato top with some egg yolks to
0:04:39 > 0:04:41enrich it, to really bring out the flavour.
0:04:41 > 0:04:43And how are you cooking the rabbit?
0:04:43 > 0:04:44I'm doing it in several different ways.
0:04:44 > 0:04:46I'm going to braise the back legs down,
0:04:46 > 0:04:49take the rack off the front and liver and kidney from the inside.
0:04:49 > 0:04:52- And your rabbit looks farmed to me, is it farmed?- It is farmed.
0:04:52 > 0:04:55The dish was inspired by my family back in Wales.
0:04:55 > 0:04:58- During the wartime, they used to breed rabbits on the farm.- Yep.
0:04:58 > 0:05:00I've basically taken that as my inspiration.
0:05:00 > 0:05:03And how are you feeling after yesterday?
0:05:03 > 0:05:06Little bit disappointed, silly mistake on my part,
0:05:06 > 0:05:07obviously not being on top of the seasoning.
0:05:07 > 0:05:10It won't happen again. This is a really good dish, I think
0:05:10 > 0:05:12this is my strongest dish in the competition.
0:05:12 > 0:05:15That's exactly what he's just said. ANDY LAUGHS
0:05:16 > 0:05:18So Andy's doing rabbit and Lord Woolton pie.
0:05:18 > 0:05:21He has to make sure they balance together,
0:05:21 > 0:05:23that the pie doesn't oversell the rabbit if you like.
0:05:23 > 0:05:27Mary Ann did one in her starter which was delicious,
0:05:27 > 0:05:29so his pie has to live up to that.
0:05:31 > 0:05:34Last up is second-timer Mary Ann Gilchrist.
0:05:34 > 0:05:37Despite a mediocre score for her fish course,
0:05:37 > 0:05:40she has every intention of making up for it today.
0:05:40 > 0:05:41I'm one point behind.
0:05:41 > 0:05:44It's a level playing field, practically,
0:05:44 > 0:05:46so I've just got to do my best.
0:05:50 > 0:05:54- So, tell me the name of your dish today.- Rabbit stew.
0:05:54 > 0:05:56OK, and what's the inspiration behind it?
0:05:56 > 0:06:00Rabbit was readily available during the war,
0:06:00 > 0:06:03it wasn't rationed and it was relatively cheap.
0:06:03 > 0:06:07- I'm going to stew the whole thing in beer.- OK.
0:06:07 > 0:06:12- So, what is going to accompany your rabbit stew?- Bubble and squeak.- OK.
0:06:12 > 0:06:15And basically, bubble and squeak is always leftover vegetables, isn't it?
0:06:15 > 0:06:18That's correct, it's a waste not, want not situation.
0:06:18 > 0:06:21And how are you feeling today? Confident about this dish?
0:06:22 > 0:06:27- Yes, I am.- OK, so, all interesting dishes.
0:06:27 > 0:06:30Yesterday, a little bit under par, we can all do better,
0:06:30 > 0:06:33and looking for some great-tasting main courses.
0:06:36 > 0:06:38Mary Ann, she's doing a simple stew.
0:06:38 > 0:06:41Compared to the other two, is it necessarily a 21st-century dish?
0:06:41 > 0:06:44No, it's something we've all been cooking all our lives,
0:06:44 > 0:06:46but it has to be elevated to the level of a banquet.
0:06:46 > 0:06:49So she's got to make sure it's perfection.
0:06:51 > 0:06:56All eyes are on ex-military man David from the start,
0:06:56 > 0:06:59and his unusual chicken and banana curry.
0:07:00 > 0:07:03So I think it'll be good getting a curry to St Paul's Cathedral,
0:07:03 > 0:07:05something a little bit different for the veterans.
0:07:05 > 0:07:08- Yeah, it certainly would be!- I think everyone loves a curry.
0:07:08 > 0:07:09Curry was around way before the wars.
0:07:09 > 0:07:11As long as it isn't too hot for the veterans to eat.
0:07:11 > 0:07:16Oh, no, I like mild curries, I don't like spicy curries.
0:07:16 > 0:07:18It's David's most elaborate dish yet.
0:07:21 > 0:07:24He's busy making a quail egg bhaji...
0:07:24 > 0:07:26spiced potatoes,
0:07:26 > 0:07:29roasted tomatoes...
0:07:29 > 0:07:31cucumber and mint raita
0:07:31 > 0:07:33and crispy chicken skin with black onion seeds.
0:07:36 > 0:07:39All to be served with a coriander-coated banana
0:07:39 > 0:07:41wrapped with chicken and ham.
0:07:41 > 0:07:44David's dish is really confusing, I don't quite get what he's doing.
0:07:44 > 0:07:46I can smell curry spices in the kitchen,
0:07:46 > 0:07:48he's got banana and chicken.
0:07:48 > 0:07:53Chicken, banana, curry - sounds like a completely wacky idea.
0:07:53 > 0:07:56Having said that, it's something I used to make about 25 years ago,
0:07:56 > 0:07:58and I know it works.
0:07:58 > 0:08:00So I'm actually looking forward to it!
0:08:02 > 0:08:05- OK, David, this is your ballotine?- Yep.
0:08:05 > 0:08:08- So you've battered out your chicken, obviously.- Yep.
0:08:11 > 0:08:13That's coriander.
0:08:13 > 0:08:16You have chosen my worst ingredient, you know that, don't you?
0:08:16 > 0:08:19- I know, yeah, I know.- Coriander. But we'll give it a go.
0:08:21 > 0:08:24'So David's got his chicken/banana ballotine,
0:08:24 > 0:08:27'which is interesting, unusual, and to add to that he's wrapping it
0:08:27 > 0:08:30'all in coriander, which I can't stand.
0:08:31 > 0:08:35'But my only real worry with David is that it all comes together.'
0:08:35 > 0:08:38As long as it's not too complicated or confusing
0:08:38 > 0:08:40and tastes amazing, it could be a stunning dish.
0:08:42 > 0:08:45Taking a more traditional approach are David's rivals...
0:08:47 > 0:08:51..who are both basing their dishes on Britain's favourite wartime meat.
0:08:53 > 0:08:57Both doing rabbit today. One's doing wild, one farmed.
0:08:57 > 0:09:00I would have thought you'd have wild rabbit, since you're a farmer's boy.
0:09:00 > 0:09:02Well, yeah, but cos my uncles used to actually farm rabbits
0:09:02 > 0:09:07I thought it was in keeping to stay with the farmed rabbits.
0:09:07 > 0:09:13- Yeah.- I've got to be honest, I find farmed rabbits rather bland.- Yeah.
0:09:13 > 0:09:15The wild rabbit really does pack a bit of a punch.
0:09:15 > 0:09:17Personally I think farmed rabbit is great.
0:09:17 > 0:09:20It doesn't have quite such a strong gamey flavour,
0:09:20 > 0:09:23but I think my dish is going to shine through, I really do.
0:09:23 > 0:09:24We'll have to see.
0:09:26 > 0:09:29Returning contender Mary Ann is aiming to make up the point
0:09:29 > 0:09:33she's trailing the others by stewing her rabbit in beer.
0:09:34 > 0:09:38And to keep with her waste not, want not austerity theme,
0:09:38 > 0:09:41she's also making the nation's leftover favourite.
0:09:42 > 0:09:46- This is your, eh...- The beginnings of my bubble and squeak.
0:09:46 > 0:09:49- What else have you got to add to it? - Mashed potato.
0:09:49 > 0:09:52My one homage to the 21st century with this one
0:09:52 > 0:09:54is I haven't cooked the cabbage to extinction.
0:09:54 > 0:09:57I have a book which was produced during the war.
0:09:57 > 0:10:00They did suggest things like boiling cabbage for 20 minutes...
0:10:00 > 0:10:03- I like a bit of boiled cabbage. - I like, well...
0:10:03 > 0:10:06- But not for 20 minutes. - I like it sweated out like that.
0:10:06 > 0:10:08- You've got potato, that's going to be soft anyway.- Yeah.
0:10:08 > 0:10:11So you want a bit of bite. And if I can't get the membrane off
0:10:11 > 0:10:13this rabbit kidney I'm going to scream.
0:10:13 > 0:10:14You're on your own there.
0:10:17 > 0:10:20I hope to God I've nailed this course because I want
0:10:20 > 0:10:23to at least be able to level the scores if not go a little higher.
0:10:23 > 0:10:28It's probably going to be described as a fairly simple dish again,
0:10:28 > 0:10:31but it's all in the cooking and flavour.
0:10:34 > 0:10:38Determined newcomer Andy's take on rabbit is far more complicated.
0:10:40 > 0:10:42Like Mary Ann, he's using the whole rabbit,
0:10:42 > 0:10:45but cooking the various cuts individually.
0:10:45 > 0:10:48He's busy trimming his rabbit rack for frying.
0:10:49 > 0:10:52And rolling the saddle in pancetta as a ballotine.
0:10:52 > 0:10:54How are you cooking that? Water bath, yeah?
0:10:54 > 0:10:58- Yeah, water bath it at 56... - And then you roast it.
0:10:58 > 0:11:00Yeah, roast if off then, bacon nice and crispy.
0:11:00 > 0:11:03He's also making the wartime staple Woolton pie.
0:11:03 > 0:11:07With meat being scare, it contained only vegetables, and was named after
0:11:07 > 0:11:11the Minister of Food, Lord Woolton, who had great success promoting it.
0:11:14 > 0:11:15Mary Ann knows it well,
0:11:15 > 0:11:18as she created her own version for her starter course.
0:11:18 > 0:11:20I really liked Mary Ann's, it was really nice.
0:11:20 > 0:11:23So, how are you going to do better than that?
0:11:23 > 0:11:25Well, the version I'm doing,
0:11:25 > 0:11:28I'm trying keep it as original as I could. It was a really humble pie.
0:11:28 > 0:11:31I'm doing it slightly different to Mary Ann's, I'm using mashed potato
0:11:31 > 0:11:34instead of pastry, and I'm also putting porridge oats into mine.
0:11:34 > 0:11:37This is as close to the original as you're going to get, is it?
0:11:37 > 0:11:39It is, yeah. Hopefully the flavours in mine
0:11:39 > 0:11:43will shine through and...you'll think mine's better than yours.
0:11:43 > 0:11:45- Oh, you reckon? LAUGHING:- I'm hoping!
0:11:48 > 0:11:51To find out exactly how the original Woolton pie was made,
0:11:51 > 0:11:55Andy went to its birthplace - the luxurious Savoy Hotel in London...
0:11:55 > 0:11:59- How are you doing? I'm Andy. - Hello, nice to meet you.
0:11:59 > 0:12:02..where he met up with hotel archivist Susan Scott.
0:12:02 > 0:12:05Well, do come in, welcome to the Pinafore Room.
0:12:05 > 0:12:07It's very notable for its connection with
0:12:07 > 0:12:11Winston Churchill, because it's the room that he used
0:12:11 > 0:12:13when he founded his private dining club,
0:12:13 > 0:12:16the Other Club, in 1911. And...
0:12:17 > 0:12:19..I have these to show you.
0:12:19 > 0:12:22So we have two pieces of material from the archives.
0:12:22 > 0:12:26This has the original recipe, as it was typed up,
0:12:26 > 0:12:29to make Lord Woolton pie.
0:12:29 > 0:12:33You can see that it's actually dated 19th of March, 1941,
0:12:33 > 0:12:36so it has the recipe exactly as it was invented by the chef,
0:12:36 > 0:12:38and the maitre chef at the time was Monsieur Latry.
0:12:38 > 0:12:39That's fantastic.
0:12:39 > 0:12:43The idea was to create a dish that was good enough to be
0:12:43 > 0:12:46served at the Savoy but, at the same time, simple enough
0:12:46 > 0:12:49to be made by any housewife in her own home,
0:12:49 > 0:12:52with ingredients that she could get hold of quite easily when you
0:12:52 > 0:12:55consider how difficult it was to get things because of the rationing.
0:12:55 > 0:12:57Yeah. How long was it around for?
0:12:57 > 0:13:01Was it like a daily thing or just a one-off?
0:13:01 > 0:13:04I don't think it was daily, but it certainly wasn't a one-off.
0:13:04 > 0:13:07This menu that we have here is actually from quite
0:13:07 > 0:13:10a few months later, and you can actually see on the menu,
0:13:10 > 0:13:14the speciality of the day is...
0:13:14 > 0:13:16Lord Woolton pie.
0:13:16 > 0:13:18Obviously there were lots of difficulties with rationing,
0:13:18 > 0:13:21difficulties with travel, difficulties with the blackout,
0:13:21 > 0:13:24all sorts of problems that meant that you'd think people wanted
0:13:24 > 0:13:27to stay at home, but I think people just thought that you
0:13:27 > 0:13:30didn't know what was going to happen from one day to the next.
0:13:30 > 0:13:33A lot of soldiers obviously, who'd be home on leave,
0:13:33 > 0:13:36- so you might as well go out if you could and have a good time.- Yeah.
0:13:37 > 0:13:40Well, Susan, you've taught me so much about the Lord Woolton pie,
0:13:40 > 0:13:42so I thought I'd bring my own one along for you to try.
0:13:42 > 0:13:46- Fantastic.- Here we go.- OK.
0:13:46 > 0:13:48I think the Lord Woolton pie is really going to sum up British
0:13:48 > 0:13:51- fighting spirit. Tuck in, see what you think.- See what I think.
0:13:51 > 0:13:53It's the food that the soldiers used to eat
0:13:53 > 0:13:55when they came home on leave from the war,
0:13:55 > 0:13:58I think it's really going to bring back some good memories
0:13:58 > 0:14:00of the olden days, being home with the family
0:14:00 > 0:14:02and eating some really good food while they're here.
0:14:02 > 0:14:05- That is really tasty, isn't it? - That's exactly what I needed
0:14:05 > 0:14:07- to hear, thank you very much.- It's absolutely gorgeous.
0:14:11 > 0:14:13With plating up approaching,
0:14:13 > 0:14:18Andy's classic Woolton pies go in the oven as planned.
0:14:18 > 0:14:22But he's about to discover a major issue with his rabbit ballotine.
0:14:22 > 0:14:23BLEEP.
0:14:24 > 0:14:27- What's that?- I've just cut this open and it's not cooked.
0:14:27 > 0:14:29OK, I'll leave you alone then.
0:14:31 > 0:14:34So, Andy was cutting open his ballotine, it was raw.
0:14:34 > 0:14:39He's got to be so careful, he cannot be serving raw rabbit at a banquet.
0:14:41 > 0:14:43I'm just going to crisp up the bacon on the outside
0:14:43 > 0:14:45and get it in the oven. Hopefully I can get it cooked in time.
0:14:45 > 0:14:48- Well, good luck, sweetheart. - Thank you.
0:14:51 > 0:14:53Fingers crossed it'll still come out all right,
0:14:53 > 0:14:55but it's a bit of pressure.
0:14:55 > 0:14:58Andy's first to plate up,
0:14:58 > 0:15:02and now in a hurry to get the rest of his dish prepared.
0:15:02 > 0:15:04He starts his wooden board with nettle puree.
0:15:07 > 0:15:09Then adds rabbit rack...
0:15:09 > 0:15:11rabbit liver
0:15:11 > 0:15:14and kidney...
0:15:14 > 0:15:18before he's ready to see if his rabbit ballotine is cooked enough.
0:15:26 > 0:15:28Woo-hoo! We're back on schedule.
0:15:28 > 0:15:31With no time to lose, he places the ballotine on his plate,
0:15:31 > 0:15:33along with baby carrots.
0:15:33 > 0:15:36- Well, Andy, you seem to have pulled that back from the brink.- Yeah!
0:15:36 > 0:15:39I didn't think I was going to get there at one point.
0:15:39 > 0:15:43He adds jugs of rabbit sauce...
0:15:43 > 0:15:45and finally, his original recipe Woolton pie.
0:15:51 > 0:15:53OK, Andy. Oh, bubbling away.
0:15:54 > 0:15:57- Relieved?- Yeah. That was a tough one.
0:15:57 > 0:15:59Shall we have a little wager and see which is the best pie?
0:16:00 > 0:16:02I like yours, Mary Ann.
0:16:02 > 0:16:03MARY ANN AND ANGELA: Ohhhhh.
0:16:03 > 0:16:06- Sitting on the fence, eh?- OK. Enjoy.
0:16:09 > 0:16:12And inspiration from your family, yeah?
0:16:12 > 0:16:14Yeah, they used to farm rabbits back in the wartime.
0:16:14 > 0:16:17I've taken that and brought it bang up to date.
0:16:17 > 0:16:19- He's pulled it off big time.- Yeah.
0:16:19 > 0:16:22But I shall be very interested to taste his Woolton pie.
0:16:22 > 0:16:26ANGELA: So this, in your opinion, is how it should have been, yeah?
0:16:26 > 0:16:29Yeah, got a potato topping on it, it's got oats in it.
0:16:29 > 0:16:31I'm sorry, it's not as nice as mine.
0:16:31 > 0:16:33And the seasoning correct for you?
0:16:33 > 0:16:37Yeah, after yesterday's hiccup, I think this time I've got it bang on.
0:16:37 > 0:16:40- Seasoned perfect.- I think he's got it spot-on today.
0:16:41 > 0:16:44ANGELA: And with the change of how you were cooking the ballotine.
0:16:44 > 0:16:47I think it all works together really well.
0:16:47 > 0:16:48I think it's worked in his favour really,
0:16:48 > 0:16:50he had to just finish it off on that stove for a bit.
0:16:50 > 0:16:53- Yeah, I think it's cooked perfect. - So do I.
0:16:53 > 0:16:55With the rack, is that the cooking you wanted?
0:16:55 > 0:16:58It looks a little bit underdone right in the centre there.
0:17:00 > 0:17:02The nettle puree, do you think that's
0:17:02 > 0:17:04going to work temperature-wise for the banquet?
0:17:04 > 0:17:09- It is initially served cold anyway. - That puree's stone-cold.
0:17:09 > 0:17:12- I'm not a big fan of hot food served cold.- Yeah.
0:17:12 > 0:17:15Scores on the doors, what would you give yourself?
0:17:15 > 0:17:19- Erm, a confident seven.- I think it'll be an eight again.
0:17:19 > 0:17:21If it wasn't for the Woolton pie, I would have agreed with you,
0:17:21 > 0:17:23but I really don't rate the Woolton pie.
0:17:23 > 0:17:25- So I'd have said a seven.- OK.
0:17:31 > 0:17:32- How's you?- Yeah, not too bad.
0:17:32 > 0:17:34What'd you think of the pie, Mary Ann,
0:17:34 > 0:17:36how'd you reckon it compared to yours?
0:17:36 > 0:17:39- I preferred mine. - Really?- Yes.- How about you, David?
0:17:39 > 0:17:41Unfortunately, mate, Mary Ann's won that one.
0:17:41 > 0:17:43She's won the battle of the Woolton pie, mate.
0:17:43 > 0:17:45MARY ANN LAUGHS
0:17:45 > 0:17:48Next to plate up is returning chef Mary Ann.
0:17:48 > 0:17:51She needs her rabbit stew austerity supper to receive a high score
0:17:51 > 0:17:55to make up for the point she's behind her rivals.
0:17:55 > 0:17:56What's the tea service all about?
0:17:56 > 0:18:02Well, traditionally, the evening meal would be served with a pot of tea.
0:18:02 > 0:18:03BLEEP.
0:18:05 > 0:18:07Did you just chuck a bit of chard in the bin there, Mary Ann?
0:18:07 > 0:18:12- Yup, took my eye off the ball.- Oh, dear.- BLEEP- conversation about tea!
0:18:12 > 0:18:16- Only got a few minutes left, don't want to be doing that.- Thank you(!)
0:18:18 > 0:18:22Mary Ann must also braise celery and fry her bubble and squeak.
0:18:22 > 0:18:25- Getting a little bit dark there, Mary Ann.- I know!
0:18:25 > 0:18:28Like her stew, all the veg are served in a wartime family pot
0:18:28 > 0:18:30to be shared at the table.
0:18:32 > 0:18:36- Tea, milady.- OK, nice. Cup of tea, lovely.
0:18:37 > 0:18:41Right, so... Is this fit for the veterans, do you think?
0:18:41 > 0:18:43I think it'll bring back fond memories of the war.
0:18:43 > 0:18:45It's very traditional.
0:18:45 > 0:18:48But personally, I don't think there's anything wrong with that.
0:18:52 > 0:18:53- DAVID:- Straight down memory lane, I think.
0:18:53 > 0:18:55Yeah, definitely. It does tell a story.
0:18:55 > 0:18:58The idea of sharing I think is great.
0:18:58 > 0:19:02- Where's the 21st-century twist? - I didn't intend there to be one.
0:19:04 > 0:19:08- Another simple dish.- Yeah.- Typical Mary Ann.- Oh, definitely, yeah.
0:19:09 > 0:19:12- Pleased how the rabbit's turned out? - Yeah.
0:19:15 > 0:19:18- Rabbit's really, really dry. - Yeah.- Shame that.
0:19:19 > 0:19:22How's your bubble and squeak, is that what you wanted?
0:19:22 > 0:19:24No, it was crisp, but it went soggy in the casserole.
0:19:26 > 0:19:29- Potato's nice.- Little bit too dark in my opinion.- Yeah.
0:19:30 > 0:19:32And if you could change anything, would you?
0:19:32 > 0:19:34I'd make it look a little tidier.
0:19:36 > 0:19:39- Presentation? She's not there, is she? At all.- No.
0:19:39 > 0:19:41- It lets her down every time.- Yeah.
0:19:41 > 0:19:44So, out of the two main course rabbit dishes,
0:19:44 > 0:19:47- yours and Andy's, whose do you think tastes the best?- Mine.
0:19:47 > 0:19:49Personally, on the dish I put up, I think
0:19:49 > 0:19:52that lead's going to get a little bit bigger over Mary Ann.
0:19:52 > 0:19:57- What would you score it? - In terms of flavour, a seven.
0:19:57 > 0:20:00In terms of presentation, probably about zero!
0:20:00 > 0:20:03- I think I'd give her a six or a seven.- I'd say a good six.
0:20:07 > 0:20:10- Mary Ann, how are you getting on? - I enjoyed it.
0:20:10 > 0:20:13- Good.- Whether Angela did or not, I'm not sure.
0:20:13 > 0:20:16I think the only thing for me, Mary Ann, is that, you know,
0:20:16 > 0:20:17very, very dry.
0:20:17 > 0:20:21- Very dry.- I didn't think it was. - Ohh!
0:20:21 > 0:20:23Yeah, I'd have to agree with David on that.
0:20:23 > 0:20:25- But it's all down to personal preference.- Yep.
0:20:25 > 0:20:28We'll have to see what Angela thought of it.
0:20:28 > 0:20:31Former military man David is last up.
0:20:31 > 0:20:34He's aiming for top marks with his elaborate chicken
0:20:34 > 0:20:37and banana curry, inspired by his grandmother.
0:20:37 > 0:20:39What's with the tin plates?
0:20:39 > 0:20:42It's for my gran, she used to work at the munitions factory.
0:20:42 > 0:20:45- It was munitions for the D-Day landings.- Oh, really?
0:20:45 > 0:20:48It was a really dangerous job she had to do.
0:20:48 > 0:20:52- That's a picture of her there, Mary Ann.- Jolly nice picture.
0:20:52 > 0:20:53- What's her name?- Nancy.
0:20:53 > 0:20:55It's really sad cos, about two weeks prior to me
0:20:55 > 0:20:58knowing I was coming on here, she passed away.
0:20:58 > 0:21:00- Oh, David.- So, erm...
0:21:00 > 0:21:01HE SNIFFS
0:21:05 > 0:21:06Are you all right?
0:21:06 > 0:21:08Oh, David!
0:21:10 > 0:21:12Oh, come on, sweetheart. Eh?
0:21:13 > 0:21:15- Do you need a hug?- (I'm all right.)
0:21:16 > 0:21:18- I'm all right.- Come on.
0:21:18 > 0:21:20HE SIGHS
0:21:20 > 0:21:24I'm sorry, sweetheart. It's obviously brought it all flooding back.
0:21:24 > 0:21:29Poor David, it just goes to show how much all this means to him.
0:21:33 > 0:21:37He starts his plate with carrot puree, then adds his banana
0:21:37 > 0:21:42wrapped in chicken and ham, which he tops with a quail egg bhaji.
0:21:45 > 0:21:53Next, butternut squash, button onions and balls of cucumber raita.
0:21:53 > 0:21:57Bit of Angela's dreaded coriander.
0:21:57 > 0:22:00He tops his veg with chicken skin with onion seeds.
0:22:00 > 0:22:04And finally serves his curried chicken gravy with
0:22:04 > 0:22:05spiced potatoes on the side.
0:22:08 > 0:22:10There we go.
0:22:10 > 0:22:14"In 1939 the Government acquired Rhydymwyn Valley Works
0:22:14 > 0:22:17"in Flintshire to manufacture munitions for the war effort.
0:22:17 > 0:22:21"At the age of 18, my grandmother was one of over 2,000 workers
0:22:21 > 0:22:25"at Rhydymwyn, unaware of the importance of the work involved.
0:22:25 > 0:22:28"After the war and until her death at 92 years of age,
0:22:28 > 0:22:31"one of her favourite foods was bananas."
0:22:31 > 0:22:34And you think your grandmother would be proud and pleased?
0:22:34 > 0:22:36- Yeah, she would, yeah.- Good.
0:22:40 > 0:22:42I think this is really touching.
0:22:42 > 0:22:45- Oh, definitely, yeah, it means a lot to him.- Yes.
0:22:45 > 0:22:46- Beautiful little story.- Yes, it is.
0:22:48 > 0:22:53So you've got the Carmarthen Ham, the chicken, the coriander, the banana.
0:22:53 > 0:22:58- That works together as elements to you?- I think they do.
0:22:58 > 0:23:01The chicken and banana combination, I actually quite like it.
0:23:01 > 0:23:03It's a wacky idea, but it's one that
0:23:03 > 0:23:05- I do remember from a long time ago. - Yeah.
0:23:06 > 0:23:09So the onion bhaji with the soft-boiled quail egg inside.
0:23:09 > 0:23:12Runny yolk inside, yeah, exactly how I wanted it.
0:23:12 > 0:23:16- Oh, you clever boy. I love a spicy onion bhaji.- Yeah.
0:23:16 > 0:23:19Are the onions cooked enough for you?
0:23:19 > 0:23:21Yeah, I didn't want them to be too, too soft.
0:23:23 > 0:23:26- So, you kept your cucumber in balls then?- Yeah.- OK.
0:23:26 > 0:23:28It's just a bit of texture on them as well.
0:23:28 > 0:23:33If you're going to do a cucumber raita, it ought to be in small dice.
0:23:33 > 0:23:37Do you think the tomato's necessary, it's not one ingredient too many?
0:23:37 > 0:23:38I could probably lose it.
0:23:38 > 0:23:40So the roasted tomatoes have got really good flavour,
0:23:40 > 0:23:43- but then I don't see how it fits in with everything else.- Yeah.
0:23:43 > 0:23:45What would you mark yourself?
0:23:45 > 0:23:47An eight or a nine, I think I'll be happy.
0:23:48 > 0:23:50- Eight.- Yeah?- A good eight.
0:23:50 > 0:23:53I'd say strong seven pushing towards an eight.
0:23:53 > 0:23:55I don't think he's done enough to get a lead over me,
0:23:55 > 0:23:56I think we'll still be level pegging.
0:23:58 > 0:23:59Big head.
0:24:02 > 0:24:05Ah, thank God for that, all finished. Main course down.
0:24:05 > 0:24:09I'm really happy with it, does my gran proud I think.
0:24:09 > 0:24:10Good for you, sweetheart.
0:24:13 > 0:24:15It really has been a bit of a roller-coaster day
0:24:15 > 0:24:18and I think the main course is the toughest of the whole lot.
0:24:18 > 0:24:20It is, definitely.
0:24:25 > 0:24:28- How are you all feeling? - A little nervous.- Very nervous.
0:24:28 > 0:24:29I'm going to start with you, Andy,
0:24:29 > 0:24:32and your rabbit and Woolton pie with nettle puree.
0:24:34 > 0:24:36You hit the brief.
0:24:36 > 0:24:38The stuffed saddle of rabbit,
0:24:38 > 0:24:40actually I like the fact that you ended up roasting it.
0:24:42 > 0:24:45Yesterday, I said to you your fish lacked seasoning but today,
0:24:45 > 0:24:47I have to say all the elements
0:24:47 > 0:24:50- of your rabbit dish were spot-on. - Thank you.
0:24:50 > 0:24:54But as you know, your little rack - raw.
0:24:55 > 0:24:57The nettle puree - it became cold.
0:24:57 > 0:25:01And for me, a touch too much potato in that Woolton pie.
0:25:01 > 0:25:05I thought it was tastier, but I did prefer Mary Ann's.
0:25:08 > 0:25:10Mary Ann.
0:25:10 > 0:25:14For your rabbit stew with bubble and squeak and tea...
0:25:14 > 0:25:18I thought for a wartime dish, absolutely spot-on on the brief.
0:25:18 > 0:25:20It was a lovely touch with the cup of tea.
0:25:22 > 0:25:25And a delicious plate of food - hit all the spots for me.
0:25:27 > 0:25:29A few little negatives.
0:25:30 > 0:25:33It was nice that it was a wild rabbit and had that gamey flavour,
0:25:33 > 0:25:35but certain parts of it were a little dry.
0:25:36 > 0:25:40Another simple dish. It's a gastronomic competition,
0:25:40 > 0:25:43you've got to compete with these young whippersnappers
0:25:43 > 0:25:45who are going to do all the experiments,
0:25:45 > 0:25:47and that's where you've really got to pull it out of the bag.
0:25:50 > 0:25:56So, David. For your End of Rationing, with banana and chicken curry.
0:25:57 > 0:26:01I was quite dubious about this for numerous reasons - coriander.
0:26:01 > 0:26:02And I didn't want to admit it earlier,
0:26:02 > 0:26:04banana's not my favourite fruit.
0:26:04 > 0:26:08- BLEEP.- I didn't want to sort of crush you before you'd started.
0:26:08 > 0:26:11But I have to say, it worked. I thought it really was lovely.
0:26:13 > 0:26:16The chicken was really nice and moist, your garnishes worked well,
0:26:16 > 0:26:20and I like the idea of the story about your grandmother,
0:26:20 > 0:26:24that obviously came straight from the heart.
0:26:24 > 0:26:28The quail egg bhaji, I think the onion there was a bit too raw.
0:26:28 > 0:26:32And again, you have that weakness of one or two extra ingredients.
0:26:32 > 0:26:35Absolutely no point for those tomatoes.
0:26:35 > 0:26:37Keep it simple, less is more.
0:26:38 > 0:26:42- OK.- So, Andy...
0:26:42 > 0:26:47for your rabbit and Lord Woolton pie, I'm going to give you...
0:26:50 > 0:26:53..a seven. I think you can do better.
0:26:55 > 0:26:58Mary Ann. For your rabbit stew...
0:27:00 > 0:27:02..I'm giving you...
0:27:05 > 0:27:09..a seven. I thought it was delicious.
0:27:09 > 0:27:13But you know your weakness, it's got to be a little bit more 21st century.
0:27:13 > 0:27:14So, David...
0:27:16 > 0:27:19..for your End of Rationing, I'm giving you...
0:27:22 > 0:27:24..a nine.
0:27:24 > 0:27:28I thought it was a great story, a fantastic plate of food
0:27:28 > 0:27:30- and a surprising taste of food.- Good.
0:27:30 > 0:27:32So, you've taken the lead, how d'you feel?
0:27:32 > 0:27:34I am absolutely chuffed to bits.
0:27:34 > 0:27:36One more course to go, the dessert.
0:27:36 > 0:27:38Only two of you can go through to the judges.
0:27:38 > 0:27:42So let's have some great cooking and see what happens then.
0:27:44 > 0:27:47Well done, mate, that's some good cooking. Good score too.
0:27:47 > 0:27:51Three courses down and David has shot out in front,
0:27:51 > 0:27:54with Mary Ann still only one point behind Andy.
0:27:54 > 0:27:56I'm over the moon to be honest, I am really happy.
0:27:56 > 0:28:00Someone said to me the other day - positive mental attitude.
0:28:00 > 0:28:03If I have to take out Andy, well, that's what I've got to do.
0:28:03 > 0:28:05Down to the desserts, down to the wire.
0:28:05 > 0:28:08Mary Ann is still right behind me, she's hot on my heels, and I don't
0:28:08 > 0:28:11want to go home on Thursday, I want to be here Friday for the judges.
0:28:11 > 0:28:13So I've really got to pick it up.
0:28:14 > 0:28:16Tomorrow, it's the dessert course.
0:28:16 > 0:28:19With the scores close, the chefs are fighting for survival.
0:28:19 > 0:28:21- I think it's my best dish. - You're scaring me.
0:28:21 > 0:28:24But will the pressure be too much?
0:28:24 > 0:28:27- BLEEP!- I can't put only half my dish out.- Time to pray.
0:28:27 > 0:28:29The battle of the desserts, eh?
0:28:29 > 0:28:32- As one chef must go home. - Oh, you're joking!