0:00:02 > 0:00:04Ah! Trying to kill me!
0:00:04 > 0:00:07It's finals week on Great British Menu.
0:00:07 > 0:00:10- Oh!- BLEEP!
0:00:10 > 0:00:13The country's finest chefs have faced toil...
0:00:13 > 0:00:15- I'm not- BLEEP- calm, I'm all over the shop.
0:00:15 > 0:00:16..sweat...
0:00:16 > 0:00:19I think I've stitched myself up on this course.
0:00:19 > 0:00:20..and tears...
0:00:20 > 0:00:21Ta-da!
0:00:21 > 0:00:24- ..to produce food that evokes wartime memories...- Loving it!
0:00:24 > 0:00:27..and show how British cuisine has evolved since then.
0:00:27 > 0:00:29Wow. Yes!
0:00:29 > 0:00:31Their aim?
0:00:31 > 0:00:32It means so much to me.
0:00:32 > 0:00:35The chance to say thank you to our Second World War heroes
0:00:35 > 0:00:39at a banquet commemorating 70 years since D-Day,
0:00:39 > 0:00:41to be held at St Paul's Cathedral,
0:00:41 > 0:00:45an iconic bastion of British wartime resilience.
0:00:45 > 0:00:48This week, the champions of their respective regions
0:00:48 > 0:00:49give everything they've got.
0:00:49 > 0:00:51Serious pressure here.
0:00:52 > 0:00:54Cooking all four courses again.
0:00:54 > 0:00:56- Oh,- BLEEP!
0:00:56 > 0:00:58It's the finals, Colin. Everything's important.
0:00:58 > 0:01:00They must impress not only the judges...
0:01:00 > 0:01:02This is boring.
0:01:02 > 0:01:03Extraordinarily poor.
0:01:03 > 0:01:04Disappointing flavours.
0:01:04 > 0:01:07..but also their fellow competitors...
0:01:07 > 0:01:08To me, this is average.
0:01:08 > 0:01:11Execution wasn't great, flavours are far too sweet.
0:01:11 > 0:01:14..as well as honorary banquet guests...
0:01:14 > 0:01:17I'm really hoping I can give tens to everything.
0:01:17 > 0:01:19..who were essential to the war effort.
0:01:19 > 0:01:22In the bit I worked with, it broke the U-boat code.
0:01:22 > 0:01:24If we hadn't broken it,
0:01:24 > 0:01:28we'd have been starved to death in this country.
0:01:28 > 0:01:30Today's the starter.
0:01:30 > 0:01:31- No, no, no...- BLEEP!
0:01:31 > 0:01:33- And there's no room for error. - BLEEP!
0:01:33 > 0:01:35It makes me nervous.
0:01:35 > 0:01:36But which dish...
0:01:36 > 0:01:38My hands are shaking away down here!
0:01:38 > 0:01:40..will get close to perfection?
0:01:40 > 0:01:43Great start to an evening. I'm going to give it a ten.
0:01:43 > 0:01:45- Ten for me. - I'd happily put a ten against that.
0:01:45 > 0:01:46It's a ten for me, all day long.
0:01:57 > 0:02:00The chefs are about to kick off with their starters.
0:02:00 > 0:02:01The top-three-scoring dishes
0:02:01 > 0:02:04will go on the short list for the final banquet menu,
0:02:04 > 0:02:09which will be decided once all four courses have been cooked.
0:02:09 > 0:02:11In with a chance are first-timers Chris McGowan,
0:02:11 > 0:02:14representing Northern Ireland
0:02:14 > 0:02:16and David Kelman, from Wales.
0:02:16 > 0:02:17Military's throughout my family.
0:02:17 > 0:02:19I'd love to cook for the veterans at the banquet.
0:02:21 > 0:02:24They're joined by newcomers James Durrant from the North West,
0:02:24 > 0:02:27Jacqueline O'Donnell from Scotland
0:02:27 > 0:02:29and returning contender Emily Watkins,
0:02:29 > 0:02:31representing the South West.
0:02:31 > 0:02:34Both my grandfathers were serving in the Navy during World War II.
0:02:34 > 0:02:37It would be a great honour to them to get a dish through to the banquet.
0:02:38 > 0:02:40Also eager to win are returning champions
0:02:40 > 0:02:42Colin McGurran from the North East
0:02:42 > 0:02:45and Aktar Islam from the Central region.
0:02:45 > 0:02:47- Hey Aktar, we're here again. - We are, yes.
0:02:47 > 0:02:49I must say, we're only seven at the moment
0:02:49 > 0:02:51so I think we're missing one.
0:02:51 > 0:02:54Oh, you know, they've probably heard that we're involved again
0:02:54 > 0:02:57this year, so they might as well stay at home!
0:02:58 > 0:03:01The chefs have no idea that the London and South-East region
0:03:01 > 0:03:03was so strong that, for the first time ever,
0:03:03 > 0:03:06there will be two chefs representing it -
0:03:06 > 0:03:09second-timer Adam Simmonds and newcomer Tom Sellers.
0:03:10 > 0:03:12- Hello!- How you doing?
0:03:12 > 0:03:13- Great to see you again.- And you.
0:03:13 > 0:03:16So do you think they're going to be expecting two of us?
0:03:16 > 0:03:18It means more competition.
0:03:18 > 0:03:20Yeah, but competition's good, eh?
0:03:24 > 0:03:25Ha-ha!
0:03:25 > 0:03:27Hello!
0:03:27 > 0:03:30How come there's two of you? There should be one, same region.
0:03:30 > 0:03:32They just couldn't decide. London and the South East
0:03:32 > 0:03:36obviously is quite an exciting region, isn't it?
0:03:39 > 0:03:41And then there was two!
0:03:41 > 0:03:43Oh!
0:03:43 > 0:03:46- Two for the price of one!- Yeah!
0:03:46 > 0:03:49- I was worried at eight chefs! - I know! So was I!
0:03:49 > 0:03:51Double trouble, isn't it?!
0:03:56 > 0:03:58- Gents?!- How are you?
0:03:58 > 0:04:00- You weren't expecting this, then, no?- No, no. Not at all.
0:04:00 > 0:04:03So what this means is it's just got that much tougher
0:04:03 > 0:04:06because there's eight other chefs to beat for every course.
0:04:08 > 0:04:10If any of you want to just go home for the week,
0:04:10 > 0:04:12feeling homesick, you're more than welcome!
0:04:16 > 0:04:17Judging the chefs, as ever,
0:04:17 > 0:04:21are Prue Leith, Matthew Fort and Oliver Peyton.
0:04:21 > 0:04:25I don't think I've ever been as excited as I am for this competition,
0:04:25 > 0:04:28because genuinely, I have felt that the chefs have outdone themselves.
0:04:28 > 0:04:31And we've got nine instead of the usual eight.
0:04:31 > 0:04:34Ultimately, we are against each other but obviously, it would be
0:04:34 > 0:04:39brilliant for London and the South East to get a dish to the banquet.
0:04:39 > 0:04:41And it will be me, not you, Tom.
0:04:41 > 0:04:42LAUGHTER
0:04:42 > 0:04:45- I'll let my cooking do the talking, I think.- Ooh!
0:04:45 > 0:04:47LAUGHTER
0:04:47 > 0:04:50I've been really struck by the research they've done,
0:04:50 > 0:04:53the way they've identified with the D-Day landings themselves or
0:04:53 > 0:04:55with some other part of the war.
0:04:55 > 0:04:58Some of them had relatives who took part in it. It's been extraordinary, really.
0:04:58 > 0:05:00I absolutely agree with you.
0:05:00 > 0:05:02One of the things that's really surprised me
0:05:02 > 0:05:05about this whole competition has been how often moving
0:05:05 > 0:05:08the take that the chefs have had on the dishes,
0:05:08 > 0:05:10and the research they've done about the Normandy landings
0:05:10 > 0:05:14and the bravery of young men who were sort of 18, 19, 20.
0:05:17 > 0:05:19One soldier who survived the D-Day landings
0:05:19 > 0:05:23is 88-year-old banquet guest of honour George Batts.
0:05:23 > 0:05:24He's back, having helped the judges
0:05:24 > 0:05:28choose the North West champion in the regional heats.
0:05:28 > 0:05:31Now he must help decide the starter for the banquet itself.
0:05:33 > 0:05:36George, not only are you a World War II veteran,
0:05:36 > 0:05:39you're now also a veteran of the Great British Menu. Are you ready?
0:05:39 > 0:05:44Yes. I'm really hoping I can give tens to everything!
0:05:44 > 0:05:45Your memories of D-Day -
0:05:45 > 0:05:49do they get any less vivid or do they remain as vivid as they ever were?
0:05:49 > 0:05:53As you get older, they become more vivid.
0:05:53 > 0:05:55It is a thing we'll never forget.
0:05:55 > 0:05:59Getting in the landing craft, chugging towards the beach,
0:05:59 > 0:06:01getting off.
0:06:01 > 0:06:08All the firing and all the people, my colleagues, that were killed.
0:06:08 > 0:06:11That must never be forgotten.
0:06:11 > 0:06:15And it's so marvellous
0:06:15 > 0:06:20that this banquet is in honour of all we veterans
0:06:20 > 0:06:23and also the number of colleagues that we lost there.
0:06:27 > 0:06:30The chefs will compete in three groups.
0:06:30 > 0:06:35First into the kitchen are Emily Watkins, Jacqueline O'Donnell and James Durrant.
0:06:37 > 0:06:39A flaming pan.
0:06:39 > 0:06:43These chefs have all delved into their family history for inspiration.
0:06:43 > 0:06:46But it's the photos taken by Emily's grandfather
0:06:46 > 0:06:49that Aktar, David and Colin are particularly impressed by.
0:06:49 > 0:06:54He volunteered into the Navy and he was a keen hobby photographer
0:06:54 > 0:06:57and he managed to capture some pretty incredible shots.
0:06:57 > 0:07:00The ones which are most poignant for me are the ones
0:07:00 > 0:07:04he took from the life raft, of his own ship being blown up.
0:07:04 > 0:07:07What, taking that picture of his own ship being blown up, from the life raft?
0:07:07 > 0:07:09- That's right, yes.- Oh, my God.
0:07:13 > 0:07:16He survived on that life raft for two weeks.
0:07:16 > 0:07:18That's amazing, isn't it?
0:07:18 > 0:07:20And then he was eventually captured by the Germans and sent to
0:07:20 > 0:07:23a prisoner of war camp, where he spent the remainder of the war.
0:07:25 > 0:07:28That's why this brief means so much for me.
0:07:29 > 0:07:34Both my grandfathers fought selflessly throughout the war.
0:07:34 > 0:07:38Emily's not the only one who's brought family photos.
0:07:38 > 0:07:43This is my wife's grandad. He was 17 when he first joined the forces.
0:07:43 > 0:07:47He was one of the first on the beaches on D-Day.
0:07:47 > 0:07:49It's unbelievable that, at 17, he wanted to do it,
0:07:49 > 0:07:52and, at 17, he got accepted.
0:07:52 > 0:07:55- I can't even imagine. - Incredibly brave, weren't they?- Yes.
0:08:00 > 0:08:04It soon turns out that James and Emily have more in common
0:08:04 > 0:08:06than their family connections to the war effort.
0:08:06 > 0:08:11My dish is inspired by rations - tinned ham in particular, really.
0:08:11 > 0:08:15We've got the same kind of thought process going on, James.
0:08:15 > 0:08:17I'm doing a take on the tinned ham as well.
0:08:17 > 0:08:20And how did that go on in the regionals?
0:08:20 > 0:08:22Prue gave me a ten for this dish.
0:08:23 > 0:08:28Like last year, it's not just the judges the chefs have to impress.
0:08:28 > 0:08:33The chefs themselves will be marking each other's dishes, so they can
0:08:33 > 0:08:37actually influence the dishes which go through to the final short list.
0:08:37 > 0:08:44It's going to be interesting to see how our marks compare with the professionals.
0:08:44 > 0:08:50James is first up. His take on tinned ham uses the letters S-P-A-M
0:08:50 > 0:08:54to symbolise the key ingredient in his dish.
0:08:54 > 0:08:59Spam, S-P-A-M. By that, he means Spice, Pork,
0:08:59 > 0:09:01Allium, which means onions,
0:09:01 > 0:09:06and Mollusc, which means scallop, in this instance.
0:09:06 > 0:09:10I remember his starter. It was very, very good.
0:09:10 > 0:09:13Well, I hope that SPAM ends up representing
0:09:13 > 0:09:17Special, Perfect, Amazing and Marvellous!
0:09:17 > 0:09:18Very good!
0:09:21 > 0:09:23James gets his ration boxes ready
0:09:24 > 0:09:28and starts his plate with leek puree.
0:09:28 > 0:09:30Then adds spiced pork balls.
0:09:33 > 0:09:35Scallops.
0:09:35 > 0:09:36Confit leek.
0:09:37 > 0:09:39Pickled onion
0:09:39 > 0:09:41and finally, pork vinaigrette.
0:09:45 > 0:09:47OK, lovely.
0:09:47 > 0:09:49There you go, please, thank you.
0:09:56 > 0:09:59I'm confident with my starter. To get through to the banquet
0:09:59 > 0:10:02will be a big honour, to celebrate with the surviving veterans
0:10:02 > 0:10:06and also to commemorate the guys who lost their lives and fought for their country.
0:10:06 > 0:10:08It's going to be a really special thing
0:10:08 > 0:10:10and it's something I'll be really proud of, if I can do it.
0:10:17 > 0:10:20Oh, yum!
0:10:21 > 0:10:22Mmm!
0:10:22 > 0:10:24That smells good!
0:10:24 > 0:10:26Yes, there's a little poem in here, remember?
0:10:27 > 0:10:31"Now Jackson had his acorns, and Grant his precious rye.
0:10:31 > 0:10:34"Teddy had his poisoned beef, worse you couldn't buy.
0:10:34 > 0:10:38"The doughboy had his hardtack without the Navy jam
0:10:38 > 0:10:40"But armies on their stomachs move...
0:10:40 > 0:10:42"And this one moves on Spam!"
0:10:43 > 0:10:46Spiced Pork, Allium and Mollusc.
0:10:46 > 0:10:49George, our army moved on Spam too, didn't it?
0:10:49 > 0:10:51It did. It's a relief when you open the box
0:10:51 > 0:10:54to find out it is a different Spam, let's be honest!
0:10:56 > 0:11:00That's delicious. Lovely leeks. Nice and sweet.
0:11:00 > 0:11:04It is absolutely wonderful to see an ignored piece of meat,
0:11:04 > 0:11:08a pig's head, actually used with marvellous effect.
0:11:08 > 0:11:09It is, it's incredible.
0:11:09 > 0:11:13It really sings in your mouth. A perfect bit of cooking.
0:11:13 > 0:11:15- Stunning.- Beautiful.
0:11:15 > 0:11:17I think it's very good cooking.
0:11:17 > 0:11:21My only concern comes in how it all comes together with the brief.
0:11:21 > 0:11:23I'm stretching it on the brief here.
0:11:23 > 0:11:27- Just because he put it in a box doesn't mean it has a relationship to anything.- I agree.
0:11:27 > 0:11:29The Spam thing is convoluted and difficult.
0:11:29 > 0:11:32It misses the brief for me completely.
0:11:32 > 0:11:36He's realised that Spam was an integral part of the war,
0:11:36 > 0:11:43if you like. I think it's clever the way he's taken the S-P-A-M and...
0:11:43 > 0:11:45- Updated it.- And done a dish on it.
0:11:45 > 0:11:49It's a modern interpretation of a wartime classic. Exactly.
0:11:49 > 0:11:53Maybe what he's saying is if the British had invented Spam, this is what it would be.
0:12:00 > 0:12:03I don't see it going any lower than seven and maybe as high as nine.
0:12:03 > 0:12:05That to me is an eight dish.
0:12:07 > 0:12:09I would score the cooking as a seven.
0:12:09 > 0:12:12I'm going to drop him down to six for the brief.
0:12:14 > 0:12:19- I wouldn't give it a ten but I'd go very close to it.- You're a wise man.
0:12:19 > 0:12:23I'm with George. I think it's a great dish but I wouldn't give it a ten either.
0:12:23 > 0:12:26What about Matthew? I suppose you're going to give it a ten.
0:12:26 > 0:12:28- Of course I am, Prue.- I thought so.
0:12:28 > 0:12:33Slightly worrying. I'll get started on plating up my dish now.
0:12:33 > 0:12:34Let's hope that it stands up.
0:12:37 > 0:12:40Next up is Emily with her take on tinned ham,
0:12:40 > 0:12:43which is truer to the original.
0:12:43 > 0:12:44She's serving pork terrine
0:12:44 > 0:12:47with pork belly, pork scratching
0:12:47 > 0:12:48and miniature toffee apples.
0:12:50 > 0:12:51BLEEP!
0:12:53 > 0:12:56Having rescued her jelly from over-chilling,
0:12:56 > 0:13:02Emily's about to discover that her potato bread has baked at too low a temperature.
0:13:05 > 0:13:08Can you turn it up to 200 for me for another four minutes?
0:13:10 > 0:13:12Prue gave me a ten for my starter last time
0:13:12 > 0:13:15so it's really important for me to deliver the same again
0:13:15 > 0:13:19but I'm really bad at not believing in myself and lacking confidence.
0:13:19 > 0:13:21Partly it's a good thing because it keeps me on my toes
0:13:21 > 0:13:24but at the same time it does make me nervous
0:13:24 > 0:13:27and then when you're nervous you make stupid mistakes
0:13:27 > 0:13:28so I want to try and dispel that.
0:13:28 > 0:13:34Emily was the only chef to score a ten for her starter in the regionals.
0:13:34 > 0:13:36Really? That's the one to beat today.
0:13:36 > 0:13:40George, for me this was one of the best dishes of the competition.
0:13:40 > 0:13:45- I absolutely loved it.- I love pork belly.- I quite liked this, Prue.
0:13:45 > 0:13:46I wasn't in love with it though.
0:13:48 > 0:13:51Under pressure to deliver on time,
0:13:51 > 0:13:54one of Emily's last jobs is the toffee on her apples.
0:13:54 > 0:13:56It's a delicate process.
0:14:01 > 0:14:02Argh! BLEEP
0:14:04 > 0:14:06She starts her plate with home-made mustard...
0:14:07 > 0:14:09..and adds pickled onion,
0:14:09 > 0:14:11pork belly...
0:14:12 > 0:14:14..and finally her pork terrine,
0:14:14 > 0:14:18covered with a specially made tin.
0:14:18 > 0:14:20Right, if somebody could put some bread rolls on?
0:14:20 > 0:14:25On the side she's serving home-made potato bread and Guernsey butter.
0:14:25 > 0:14:27Thank you.
0:14:30 > 0:14:32Thank you.
0:14:32 > 0:14:34The bread hasn't come out right.
0:14:37 > 0:14:40Pork and apple basically, something like that?
0:14:40 > 0:14:44Today I feel that my bread didn't come out exactly as I wanted it to.
0:14:44 > 0:14:47I would have done it at a different temperature.
0:14:47 > 0:14:49It wasn't perfectly golden the whole way across.
0:14:49 > 0:14:51It was still cooked nicely, lovely and moist
0:14:51 > 0:14:54and juicy inside like it should be, but it just didn't look perfect.
0:15:00 > 0:15:02(Oh, lovely.)
0:15:02 > 0:15:06I can hear George puffing and panting about the nice warm bread over there.
0:15:06 > 0:15:10Well, I make my own bread so delighted to see other people doing it.
0:15:14 > 0:15:16There's a gorgeous piece of crackling.
0:15:16 > 0:15:19- That is actually top drawer. - Scratching to die for.
0:15:19 > 0:15:21Scratching to die for.
0:15:21 > 0:15:25And the bread... I wish mine turned out like that!
0:15:26 > 0:15:29You know, it's back to the wartime thing
0:15:29 > 0:15:31because you made bread out of anything you could grab.
0:15:31 > 0:15:35I think the bread, maybe a couple more minutes in the oven.
0:15:35 > 0:15:37- It's quite doughy inside.- Yeah.
0:15:37 > 0:15:40I think it's better than it was before.
0:15:40 > 0:15:45I love the pork, the scratching, the crab apple.
0:15:45 > 0:15:48There's nothing on here I don't like.
0:15:48 > 0:15:50Actually quite surprised with the terrine.
0:15:50 > 0:15:52I think she's missed the seasoning off completely.
0:15:52 > 0:15:54I think it's wonderful.
0:15:54 > 0:15:58The mustard? Ideal.
0:15:58 > 0:16:01The killer for me is this English mustard.
0:16:01 > 0:16:06- Really, really hot. - It's so strong it kills everything.
0:16:06 > 0:16:09I think it's a perfect first course.
0:16:09 > 0:16:11Is it a perfect first course for the banquet though?
0:16:11 > 0:16:13While I agree with you that it's filled
0:16:13 > 0:16:17with the most beautifully detailed pleasures, this is a pub dish.
0:16:17 > 0:16:20This is a pub dish of such exquisite accuracy.
0:16:20 > 0:16:24Of course Matthew is correct, Prue, because one of the key things
0:16:24 > 0:16:29we have been looking for here in the brief is 21st century.
0:16:29 > 0:16:35- It definitely takes you back in time but it's got to be 21st century gastronomy.- You're right.
0:16:35 > 0:16:38- George, what do you think? Do you prefer this to the last dish?- Yes.
0:16:41 > 0:16:42It's average.
0:16:42 > 0:16:46- I think for me it's going to be a high score.- I agree.
0:16:46 > 0:16:47I would give this dish an eight.
0:16:49 > 0:16:52- I think it is a banquet dish. - George, I am with you.
0:16:52 > 0:16:55I gave it a ten last time and I'm giving it a ten again now.
0:16:55 > 0:16:58It's absolutely perfect for the banquet.
0:17:00 > 0:17:03Last up in this group is Jacqueline O'Donnell.
0:17:03 > 0:17:05I'm doing something totally different.
0:17:05 > 0:17:07Liver and onions is the bottom line.
0:17:07 > 0:17:11She's aiming to evoke austerity nostalgia with a modern twist,
0:17:11 > 0:17:14serving calf's liver with onion puree,
0:17:14 > 0:17:16onion tuile and savoury granola.
0:17:20 > 0:17:23George, we have a lady from Glasgow called Jacqueline
0:17:23 > 0:17:27who got here after beating a chef with multi awards, two Michelin stars.
0:17:27 > 0:17:28Excellent.
0:17:28 > 0:17:33It feels amazing that I managed to get past Stephen.
0:17:33 > 0:17:34Jak.
0:17:35 > 0:17:39I actually still can't believe that I'm here today.
0:17:39 > 0:17:42I think it was nerve-racking enough the first time
0:17:42 > 0:17:47but now coming in again, slightly nervous to say the least.
0:17:47 > 0:17:48Wow, liver. I love liver.
0:17:48 > 0:17:53- I love calf's liver.- Me, too. - And me.- Good.
0:17:53 > 0:17:55I've been looking forward to this actually
0:17:55 > 0:17:59- because I'm a big fan of offal. - How have you cooked it?- Just pink.
0:17:59 > 0:18:02Jacqueline starts her miniature casseroles with onion puree.
0:18:02 > 0:18:06OK, scram. You're making me even more nervous.
0:18:06 > 0:18:10She tops her calf's liver with savoury granola.
0:18:12 > 0:18:13One minute.
0:18:16 > 0:18:21- Your hands are shaking, aren't they? - It's windy!- Windy!
0:18:22 > 0:18:24Finally, an onion tuile.
0:18:29 > 0:18:31- Thank you.- Happy?
0:18:32 > 0:18:35Looks lovely. Well done.
0:18:35 > 0:18:38It's nerve-racking, isn't it, your first one?
0:18:38 > 0:18:40Especially with this lot rattling around you.
0:18:42 > 0:18:45Out of all the dishes, my starter was the one I was worried about.
0:18:45 > 0:18:49It's simple and you see the plates of food that are going up in here,
0:18:49 > 0:18:53it really feels like I'm out of my depth.
0:19:03 > 0:19:05I think she needs to sack the sack.
0:19:05 > 0:19:09- It's supposed to be a sandbag, I suppose?- It's plastic inside.
0:19:09 > 0:19:13I'm afraid to say my spirits are beginning to resemble this onion tuile.
0:19:13 > 0:19:16Oh, dear. It's getting soggy, is it? Yes, it is.
0:19:16 > 0:19:20At the banquet she needs to put this on a plate away from the steam and it will stay crisp.
0:19:20 > 0:19:23To be honest, even at this early stage
0:19:23 > 0:19:27I can't help feeling that this is possibly not the dish
0:19:27 > 0:19:31which is going to go through to the final banquet.
0:19:31 > 0:19:34- You took the words out of my mouth. - No matter how delicious it is.
0:19:34 > 0:19:37- George, offal was never rationed in the war, was it?- No.
0:19:37 > 0:19:42- And most people like liver.- Yes. My liver's cooked just right.
0:19:42 > 0:19:44- Mine is slightly overcooked. - Mine is perfect.
0:19:47 > 0:19:50Probably one of the best pieces of liver I've ever eaten.
0:19:50 > 0:19:53Liver is only good if it's perfect and it's not perfect.
0:19:53 > 0:19:57Perfectly cooked, that liver. Quite something, actually, cooking liver.
0:19:57 > 0:19:59For me, I just don't like liver
0:19:59 > 0:20:03and I just can't see everybody liking liver.
0:20:03 > 0:20:07Can I point out Colin can't think it's that bad because he's eaten a whole one to himself?
0:20:07 > 0:20:12I love calf's liver. She has cooked it beautifully so I'm going to eat it all day long.
0:20:13 > 0:20:17Also I don't think really there is enough drama happening with the dish.
0:20:17 > 0:20:21Is it the finest hour on a plate, as they say? Maybe not.
0:20:23 > 0:20:25- I think this is boring. - It's too simple.
0:20:25 > 0:20:29Halfway through this dish I feel o'erwhelmed by a drowsy numbness.
0:20:32 > 0:20:34I would probably sit on a seven on that.
0:20:34 > 0:20:38For me it's going to fall somewhere between six and eight.
0:20:38 > 0:20:41- I'd give it a five. - I'm in agreement.
0:20:43 > 0:20:46- I've got to give it a six, I'm afraid.- I'm going to give it a five.
0:20:46 > 0:20:51- Well, that's it then, isn't it? - This liver is shot.- Yes.
0:20:54 > 0:20:58Three starters down and fourth judge George is keen to meet the chefs.
0:20:58 > 0:21:02- Hello.- Hi, George, how are you doing?- Very well, thank you.
0:21:02 > 0:21:06You were actually there on D-Day on the beaches. How was that?
0:21:06 > 0:21:09The worst part was getting ready to go in the assault craft.
0:21:10 > 0:21:13And then on the beach, training took over.
0:21:13 > 0:21:16And you were scared but you could run.
0:21:16 > 0:21:19When you're in an assault craft, you're stuck.
0:21:19 > 0:21:22But I was one of the lucky ones.
0:21:22 > 0:21:25It's marvellous to be here with you lot
0:21:25 > 0:21:29and I'm so looking forward to the big event at St Paul's.
0:21:29 > 0:21:32George, it is an absolute honour to be cooking for you today
0:21:32 > 0:21:36and hopefully one of us will be good enough to cook for all of you at the banquet.
0:21:36 > 0:21:38I hope all three of you are!
0:21:38 > 0:21:42Next into the kitchen are returning champions Colin McGurran
0:21:42 > 0:21:46and Aktar Islam, joined by newcomer David Kelman.
0:21:46 > 0:21:50- I'll just follow your lead. You're experienced, aren't you? - It's my third year, same as Colin.
0:21:50 > 0:21:51We've got to make it.
0:21:51 > 0:21:56Everyone is pushing for it but we really have to do absolutely everything we can
0:21:56 > 0:21:58to make sure we're at that banquet.
0:21:58 > 0:22:02- Serious pressure here.- I'm kicking off first. Good luck.- Cheers.
0:22:02 > 0:22:05Colin is serving a modern interpretation
0:22:05 > 0:22:06of a soldier's ration pack,
0:22:06 > 0:22:09attempting to incorporate many different elements
0:22:09 > 0:22:12into one harmonious dish.
0:22:12 > 0:22:16He's under pressure to deliver as he made it to the banquet two years ago
0:22:16 > 0:22:18but failed on his last attempt.
0:22:19 > 0:22:22Going home last year was soul-destroying.
0:22:22 > 0:22:26I said to myself, "If I do this competition again, I have to get to that banquet."
0:22:26 > 0:22:29This year the brief is very special, very poignant.
0:22:29 > 0:22:34My grandad was actually on the D-Day landings attack. He was on the boat.
0:22:34 > 0:22:36He was the one shovelling coal into the burners.
0:22:36 > 0:22:39It fills me with a lot of pride, the sacrifices he must have made,
0:22:39 > 0:22:42and his family, so I really feel a strong passion
0:22:42 > 0:22:45to make sure I do all of my cooking justice.
0:22:45 > 0:22:48Colin's been inspired by how the army used deception
0:22:48 > 0:22:50as a key strategy in battle
0:22:50 > 0:22:54and is busy making a corned beef hash disguised as an egg,
0:22:54 > 0:22:57a Parmesan crisp shaped into a cigarette,
0:22:57 > 0:23:01an egg and bacon croquette and chocolate cherry explosion.
0:23:01 > 0:23:05Colin's his own worst enemy because his cooking is so technical.
0:23:05 > 0:23:09If all the things on that dish work perfectly, he will have a winner.
0:23:09 > 0:23:12If anything is off, it's not right.
0:23:12 > 0:23:15But I love the precision of it.
0:23:15 > 0:23:19I love the mystery and the "Ooh, what's that?" feeling of it.
0:23:19 > 0:23:21I was slightly surprised by the inclusion of chocolate
0:23:21 > 0:23:24but I believe it appeared in the original ration boxes.
0:23:24 > 0:23:27But Colin has got to improve on that because last time it melted.
0:23:27 > 0:23:30- Oh, no!- YOU did that.
0:23:34 > 0:23:37- He'll have adjusted all that now, won't he?- We hope, we hope.
0:23:40 > 0:23:44- How's it going, Colin? - Full-on, really, full-on.
0:23:44 > 0:23:48- Chocolate on a starter? - Chocolate on a starter served cold.
0:23:48 > 0:23:50In the regionals it started to melt,
0:23:50 > 0:23:52so we want a cold chocolate crack in your mouth.
0:23:52 > 0:23:57- That's what we're trying to attempt. - We'll leave you in peace. - Thank you.
0:23:58 > 0:24:00Colin starts his mess tin plates
0:24:00 > 0:24:03with dots of parsley and tarragon emulsion.
0:24:03 > 0:24:06He adds tea bags of soupe bouillon.
0:24:07 > 0:24:09His technical corned beef hash egg...
0:24:12 > 0:24:13..egg and bacon croquette...
0:24:15 > 0:24:18..Parmesan and truffle cigarette
0:24:18 > 0:24:22and finally his controversial chocolate cherry explosion
0:24:22 > 0:24:26on spoons to prevent another melting disaster.
0:24:26 > 0:24:28BLEEP!
0:24:28 > 0:24:30Got to be careful putting these guys down.
0:24:30 > 0:24:33Had to walk like a snail to get that to the table. Whoa.
0:24:37 > 0:24:39OK, thank you.
0:24:42 > 0:24:44- Be careful, guys.- Well done, Chef.
0:24:53 > 0:24:56- Looks good, doesn't it?- Looks nice.
0:24:56 > 0:24:58There are a few things I'm disappointed on there.
0:24:58 > 0:25:01I think my cigars weren't as perfect as what I wanted.
0:25:01 > 0:25:05So, yeah, if it's not perfect then I'm not happy.
0:25:11 > 0:25:14I don't remember the spoon being on there
0:25:14 > 0:25:17and I'm sure that's a way of keeping the chocolate colder.
0:25:17 > 0:25:19It seems rather odd to start with chocolate.
0:25:19 > 0:25:23- We ought to eat it before it melts! - Exactly. Remember last time.
0:25:26 > 0:25:28BLEEP
0:25:28 > 0:25:31Mm! That's lovely.
0:25:31 > 0:25:33It is delicious.
0:25:33 > 0:25:36George, was there chocolate in the ration packs
0:25:36 > 0:25:40- or only in emergency ration packs? - Only in emergency.
0:25:40 > 0:25:45That's very nice but it was rather a big mouthful.
0:25:45 > 0:25:49- Do you find it quite a lot? - Yes, a lot of liquid in there.
0:25:50 > 0:25:55- George, corned beef probably evokes memories, does it?- Yes, very much so.
0:25:55 > 0:25:59It was the last meal I had before I got into the assault craft.
0:25:59 > 0:26:03Bully beef, to me, is for wartime but I still loved it here.
0:26:04 > 0:26:08But the bouillon frankly tastes exactly like a stock cube.
0:26:08 > 0:26:12The little cigarette is chewy rather than crisp, which I think it should be.
0:26:12 > 0:26:17I'm not sure that the relationship between the four individual parts on this dish are working together.
0:26:17 > 0:26:21What holds it all together is that everything relates to something
0:26:21 > 0:26:23that they would have had in the war.
0:26:23 > 0:26:25While I get that he's on brief,
0:26:25 > 0:26:28as a banquet dish I find there's an awful lot going on.
0:26:29 > 0:26:32To me they are two separate flavours.
0:26:32 > 0:26:35I think people will be slightly confused by it.
0:26:37 > 0:26:40- For me it's around the six mark.- Yes.
0:26:40 > 0:26:43A dish of parts without enough hearts.
0:26:43 > 0:26:45I'll give this dish seven.
0:26:45 > 0:26:48I can't decide. Can I go 7.5?
0:26:48 > 0:26:49THEY CHUCKLE
0:26:49 > 0:26:51I wanted to give tens.
0:26:51 > 0:26:54I'm afraid this one doesn't come into that category.
0:27:00 > 0:27:03So, guys, what are you bringing up to the pass today?
0:27:03 > 0:27:05My dish is called Run Rabbit Run.
0:27:05 > 0:27:08It's based on the wartime song that came out in 1939.
0:27:08 > 0:27:12- Great minds think alike. - What are you doing, then?
0:27:12 > 0:27:14I'm doing Run Rarebit Run.
0:27:14 > 0:27:17Oh! I like the twist. Sounds the same.
0:27:17 > 0:27:21Bit clever, that. I've done a take on the song as well.
0:27:21 > 0:27:26The song is about rabbit pie, so I'm doing rabbit pie with Welsh rarebit.
0:27:27 > 0:27:30- We'll see who's best though.- Yep.
0:27:30 > 0:27:32Aktar is up next.
0:27:32 > 0:27:35His Run Rabbit Run includes a rabbit pie, rabbit cutlet,
0:27:35 > 0:27:39and rabbit terrine with pickled vegetables...
0:27:41 > 0:27:43..all infused with Indian spices.
0:27:45 > 0:27:49For me, this brief is quite important because the sacrifices
0:27:49 > 0:27:53that people made and the war effort laid the foundations for a place
0:27:53 > 0:27:56where my forefathers could feel comfortable to raise their family
0:27:56 > 0:27:58and that's where I came from.
0:27:58 > 0:28:02My great-grandfather, my grandfather, both decided to set up home here
0:28:02 > 0:28:05and it's led me to live the life I have today.
0:28:05 > 0:28:09For me, I think I'm a direct beneficiary from all their effort.
0:28:09 > 0:28:11That's fantastic, that.
0:28:11 > 0:28:15Like Colin, this is also Aktar's third time in the competition.
0:28:15 > 0:28:18He got to the banquet on his first attempt but on his second try,
0:28:18 > 0:28:21didn't even make it to the final.
0:28:21 > 0:28:24My history with Great British Menu has been about the ups and the downs
0:28:24 > 0:28:26and the downs were really bad so for me,
0:28:26 > 0:28:29I was really desperate to go through to the judges' chamber
0:28:29 > 0:28:32to give myself a chance to make it to the finals week and here I am.
0:28:32 > 0:28:36I'm going to give it my all. I'm here to make it through to the banquet.
0:28:38 > 0:28:40- OLIVER:- I love this dish. I particularly love the pie.
0:28:40 > 0:28:43- It was a really, really good dish. - You're in for a treat, George.
0:28:43 > 0:28:45- This is a 10.- I'm very much looking forward to it.
0:28:45 > 0:28:50- MATTHEW:- Is it a 10? I don't know. I have my doubts. We'll see.
0:28:50 > 0:28:53Up in ten minutes, which is going to be interesting.
0:28:53 > 0:28:56Aktar starts his plate with pickled veg.
0:28:56 > 0:28:58This is a tough one.
0:28:58 > 0:29:04I've got 4/10 for this from Marcus, partially because I was late.
0:29:05 > 0:29:06He then adds mango jelly.
0:29:06 > 0:29:09With a history of being late in the competition, fellow chef Tom
0:29:09 > 0:29:11turns up with a present.
0:29:11 > 0:29:14I've come to make sure you get on the pass on time.
0:29:14 > 0:29:16- I've got four minutes, Chef. - Yeah. Timer's on.
0:29:16 > 0:29:20- Colin, I'm going to leave this with you.- Oui.
0:29:22 > 0:29:24Next on is rabbit terrine.
0:29:24 > 0:29:27And beetroot yoghurt.
0:29:27 > 0:29:29You've got two-and-a-half minutes, Aktar.
0:29:29 > 0:29:33But with last-minute touches, time starts slipping.
0:29:34 > 0:29:38- He adds his rabbit pie. - You're five seconds late.
0:29:38 > 0:29:42- Officially late. Officially late. - Late again, Aktar, again.
0:29:42 > 0:29:45Five seconds. By my standards, that's fantastic!
0:29:45 > 0:29:48- Last it's charred rabbit cutlet... - OK!
0:29:51 > 0:29:54..before covering the plate with specially made cloches.
0:30:00 > 0:30:03- Smells nice.- Hope it's good.
0:30:03 > 0:30:06It's an achievement to get it done on the right day, Chef.
0:30:06 > 0:30:08- Looks good. - Three minutes late, though.
0:30:08 > 0:30:11- What's three minutes between friends?- That is true.
0:30:15 > 0:30:17- We can't see anything. - Can't see anything!
0:30:23 > 0:30:26- PRUE: It's beautifully done, isn't it?- It's beautiful.
0:30:28 > 0:30:32It says here, "One rabbit has at least 12 young in a year,
0:30:32 > 0:30:34"which is 45lbs of meat."
0:30:34 > 0:30:37So it's worth keeping rabbits, basically.
0:30:37 > 0:30:41I was 14 when the war started so I remember this at home.
0:30:41 > 0:30:44We ate one heck of a lot of rabbit.
0:30:44 > 0:30:46Being in the country, there were plenty of them.
0:30:46 > 0:30:48It brings back so many memories.
0:30:48 > 0:30:52- It used to be the biggest treat of my life!- How wonderful.
0:30:52 > 0:30:56My first initial reaction is, what's the idea behind it?
0:30:56 > 0:30:59My knowledge of the Second World War or whatever,
0:30:59 > 0:31:01- I wouldn't get it even if I saw the cloche.- Yeah.
0:31:01 > 0:31:05I can understand it cos, obviously, mine's Run Rabbit Run as well.
0:31:05 > 0:31:09I think mine hits the brief a bit more than Aktar's, personally.
0:31:09 > 0:31:13- Oliver, is the pie as good as last time, cos you loved it.- No.- No?
0:31:13 > 0:31:17- It's not seasoned as well. You know, it's...- It's bland.
0:31:17 > 0:31:20I mean, for me, the pie tastes really good.
0:31:20 > 0:31:24I think the flavours are fantastic. Beautiful flavours there.
0:31:24 > 0:31:27I would like a bit stronger flavours in it.
0:31:27 > 0:31:30The sauce is a little bit more flavoured.
0:31:30 > 0:31:32I love the pickled vegetables.
0:31:32 > 0:31:36The other problem is the roll, the brawn is...I think it's too cold.
0:31:36 > 0:31:40So the contrast in temperatures is too extreme, really, isn't it?
0:31:40 > 0:31:43For me, the vegetables, cold vegetables,
0:31:43 > 0:31:46I don't really understand what he's trying to achieve.
0:31:46 > 0:31:49It's an odd dish because in a sense it should all work.
0:31:49 > 0:31:51It worked last time.
0:31:51 > 0:31:54I think it still works but not quite as magically.
0:31:55 > 0:31:59This is actually a very, very fine dish. It just should be finer!
0:31:59 > 0:32:01PRUE LAUGHS
0:32:03 > 0:32:06Cold vegetables, hot pie. 6.
0:32:06 > 0:32:08I think that's slightly generous.
0:32:08 > 0:32:12- I can't see it scoring any higher than a 5.- For me too.
0:32:13 > 0:32:15George, instead of pulling a rabbit out of a hat,
0:32:15 > 0:32:17are you going to pull a 10 out of the hat for this one?
0:32:17 > 0:32:20I'm afraid not.
0:32:21 > 0:32:24Welshman David Kelman is next.
0:32:24 > 0:32:27His twist on the wartime song Run Rabbit Run
0:32:27 > 0:32:32is a more traditional rabbit pie with pickled veg and Welsh rarebit,
0:32:32 > 0:32:34presented in a miniature rabbit hutch.
0:32:37 > 0:32:39The brief this year for me is absolutely perfect,
0:32:39 > 0:32:43with my family history going back generations in the military
0:32:43 > 0:32:46and myself in the TA for a little bit, when I was a young man.
0:32:46 > 0:32:48- There, in the middle.- Wow!
0:32:48 > 0:32:51And getting a dish to the banquet would be an absolutely
0:32:51 > 0:32:53amazing thing, I think, for myself.
0:32:53 > 0:32:56I just love that this competition has got
0:32:56 > 0:32:58so much resonance for so many chefs.
0:32:58 > 0:33:00It makes it such a special competition.
0:33:00 > 0:33:02With people like David in it, they want to win.
0:33:02 > 0:33:06They understand the brief and I think that's really translating into their food.
0:33:06 > 0:33:08And rabbit again! Oi!
0:33:08 > 0:33:11PRUE: I don't think it was as good as Aktar's.
0:33:12 > 0:33:15The Welsh rarebit, it wasn't very good if I remember,
0:33:15 > 0:33:18and I gave it a 7 last time but I think
0:33:18 > 0:33:20it could easily be a 9 or 10 if he gets it right.
0:33:23 > 0:33:27First on David's plate is a reduced portion of Welsh rarebit.
0:33:28 > 0:33:32Then pickled carrots, rabbit loin and more pickled veg.
0:33:34 > 0:33:37I'm intrigued. We've got rabbit hutches.
0:33:37 > 0:33:40I wanted you to have a bit of a smile on your face
0:33:40 > 0:33:41when it goes to the banquet, you know.
0:33:41 > 0:33:44Notice I said "when" it goes to the banquet!
0:33:45 > 0:33:48Finally, David adds his rabbit pie.
0:33:50 > 0:33:51To the judges, please.
0:33:53 > 0:33:55- Well done.- Phh!
0:33:55 > 0:33:57Thank God!
0:33:58 > 0:34:00I'm doing this for my family.
0:34:00 > 0:34:03There's a big connection with the military
0:34:03 > 0:34:05and to get a dish to the banquet for them would be
0:34:05 > 0:34:09the biggest honour I could probably pay them back with, to be honest.
0:34:09 > 0:34:15# Run rabbit, run rabbit Run, run, run
0:34:15 > 0:34:19# Bang, bang, bang, bang Goes the farmer's gun
0:34:19 > 0:34:23# So run rabbit, run rabbit Run, run, run. #
0:34:28 > 0:34:30Obviously, the rabbits we're about to have, George,
0:34:30 > 0:34:33weren't listening to that tune because they didn't get away.
0:34:33 > 0:34:37- In a hutch like this they won't, will they?- What do you think?
0:34:37 > 0:34:40I think it's wonderful.
0:34:40 > 0:34:42I love the presentation.
0:34:42 > 0:34:46- The wee rabbit hutches, the wee song to go along with it.- Yeah.
0:34:46 > 0:34:49- OLIVER:- Mm. You know what?
0:34:49 > 0:34:53That pie has got what Aktar's didn't. It's got a lot of flavour.
0:34:53 > 0:34:56Hm. Good flavouring there.
0:34:56 > 0:34:59Yeah. It's a tasty pie.
0:35:00 > 0:35:04- I think that pie is incredible. - PRUE: Mm! It's good.
0:35:04 > 0:35:08Anybody who tastes this pie is going to go, "Wow!"
0:35:08 > 0:35:10Absolutely delicious.
0:35:10 > 0:35:14- GEORGE: I like the vegetables as well.- Do you?- They were nice.
0:35:14 > 0:35:17- Do you need the pickled veg?- Yes, you do.- Could we just have the pie?
0:35:17 > 0:35:20Actually, if you borrowed Aktar's pickled vegetables
0:35:20 > 0:35:22and that pie, then we have a perfect dish.
0:35:24 > 0:35:28- Aktar's pickled veg, for me, was a little bit more mellow.- Yes.
0:35:29 > 0:35:31Which I quite liked that.
0:35:31 > 0:35:35That Welsh rarebit, when it's all on by itself,
0:35:35 > 0:35:39underneath the vegetables, the cheese is slightly unpleasant.
0:35:39 > 0:35:43He's so wedded to the idea of the title, I suppose, the Welshness
0:35:43 > 0:35:46of it, he's determined to keep the cheese in there at all costs.
0:35:46 > 0:35:48I don't think it really needs that rarebit.
0:35:48 > 0:35:51It's a tiny technical issue for me. That pie is delicious.
0:35:51 > 0:35:53George, if that was to appear at the banquet,
0:35:53 > 0:35:56what do you think people would think, other than yourself, of course?
0:35:56 > 0:35:59Being quite honest, I don't care what others think.
0:35:59 > 0:36:01- I would love that. - THEY LAUGH
0:36:01 > 0:36:03Content with this dish?
0:36:07 > 0:36:10Think it's a 7 again. There is too much rarebit on that dish.
0:36:10 > 0:36:12I think I'm going to go with 7 as well.
0:36:12 > 0:36:14Three 7s on this one.
0:36:17 > 0:36:21George, can a humble pie be a cause of celebration for your colleagues?
0:36:21 > 0:36:25Yes. If this is eating humble pie, I'll eat humble pie,
0:36:25 > 0:36:29and all my colleagues will, any time you like!
0:36:29 > 0:36:33- Nice bit of cooking.- Thanks. It was all right, yeah?- Very nice.
0:36:35 > 0:36:37- Phh. One down.- One down.
0:36:37 > 0:36:40Last into the kitchen are the two London and South East chefs,
0:36:40 > 0:36:42Adam Simmonds and Tom Sellers,
0:36:42 > 0:36:45along with Northern Ireland's Chris McGowan.
0:36:45 > 0:36:47Six down, three to go.
0:36:47 > 0:36:49I reckon we've got two contenders already for the banquet.
0:36:49 > 0:36:52- Yet to come, by the way, is my favourite dish.- Yes.
0:36:52 > 0:36:54My favourite dish too.
0:36:57 > 0:37:00Two from the south-east.
0:37:00 > 0:37:02The judges couldn't decide between them both,
0:37:02 > 0:37:05which means they're both exceptionally strong.
0:37:05 > 0:37:09- It's London and the South East against the rest of us.- Yeah.
0:37:09 > 0:37:12The chefs are right to be worried, as Tom and Adam have the most
0:37:12 > 0:37:16accolades of all of them and are both fiercely competitive too.
0:37:17 > 0:37:22- No, no, no, no.- BLEEP!- Look at you, you... Clean it up, Simmonds.
0:37:22 > 0:37:25- Yeah, but...- Simmonds, clean it up.
0:37:25 > 0:37:28- Get off the stove.- BLEEP! - I'm not on the stove!- BLEEP!
0:37:28 > 0:37:30Shut up!
0:37:33 > 0:37:36Yes, there's more pressure because there's two of us from London and
0:37:36 > 0:37:39the South East and I don't want him to go through to the final banquet.
0:37:39 > 0:37:41It has to be me.
0:37:41 > 0:37:45My goal this week is to beat everybody around me. Simple.
0:37:45 > 0:37:48But today, Tom is also going directly head-to-head
0:37:48 > 0:37:50with Chris from Northern Ireland.
0:37:50 > 0:37:52They're both doing dishes based on the same Dig For Victory
0:37:52 > 0:37:56campaign which encouraged people to grow their own veg during the war.
0:38:01 > 0:38:04And they've both chosen to present their dishes as allotments
0:38:04 > 0:38:06with edible soil.
0:38:07 > 0:38:10- Chris, are you digging for victory? - Yeah. I'm here to win.
0:38:10 > 0:38:13- Who's digging deeper? Me or you? - Hold on a minute.
0:38:13 > 0:38:15- This is not two people. There's three people here.- Sorry.
0:38:15 > 0:38:18- Sorry, Adam's here as well. I forgot.- Yeah, yeah.
0:38:20 > 0:38:23- Do you remember Dig For Victory campaign?- Yes, very much so.
0:38:23 > 0:38:25My dad was a butler
0:38:25 > 0:38:29and the house that he worked at was surrounded by a massive park
0:38:29 > 0:38:33and the whole acreage was dug up and wheat and barley
0:38:33 > 0:38:36and everything else put in there.
0:38:38 > 0:38:42Tom. I see you've gone for quite a rustic allotment, whereas mine
0:38:42 > 0:38:44is maybe slightly more sophisticated.
0:38:44 > 0:38:48I think my cooking is probably more sophisticated than yours though.
0:38:48 > 0:38:50Could be right.
0:38:50 > 0:38:53Chris is serving first.
0:38:53 > 0:38:55He has every reason to be hesitant about his now vegetarian
0:38:55 > 0:38:57Dig For Victory salad,
0:38:57 > 0:39:01as this is the second time he's completely changed his starter.
0:39:01 > 0:39:04Chris McGowan from Northern Ireland, Richard Corrigan's protege.
0:39:04 > 0:39:07The man who's won The Great British Menu more times than anybody else.
0:39:07 > 0:39:12I can assure you he's going to want to win this competition.
0:39:12 > 0:39:16But last time he gave us this starter that we all didn't like.
0:39:16 > 0:39:19Started off with mackerel and then it changed to duck
0:39:19 > 0:39:22and now it's changed to cheese.
0:39:22 > 0:39:24- You don't dig many mackerels, do you?- No.
0:39:25 > 0:39:29I'll do everything I can this week to get to the banquet
0:39:29 > 0:39:33but the starter, that's probably the one which would be, I mean,
0:39:33 > 0:39:38a potential banana skin. Obviously, I've got baggage on that one.
0:39:38 > 0:39:41Chris' whole menu was criticised for not telling
0:39:41 > 0:39:44enough of a story and he's taken the feedback on board.
0:39:44 > 0:39:46I thought that I should look at the briefs
0:39:46 > 0:39:48and try and add value by carrying some props.
0:39:48 > 0:39:51- Is yours not a bit style over substance though?- Do you think so?
0:39:51 > 0:39:53I don't know.
0:39:53 > 0:39:57He starts his new allotment dish with new edible soil.
0:39:57 > 0:39:59- That's a lot of soil. - It is a lot, isn't it?
0:39:59 > 0:40:03- Yeah, yeah.- They don't have to eat all of it, you know.- OK.
0:40:03 > 0:40:07Then fills a second tray with avocado mayonnaise.
0:40:07 > 0:40:09It's very big. It feels very big.
0:40:09 > 0:40:13It is but you'll see it when it's finished, do you know what I mean?
0:40:13 > 0:40:16He tops the mayonnaise with his edible soil before starting
0:40:16 > 0:40:18to plant his veg.
0:40:20 > 0:40:22Baby sprouts,
0:40:22 > 0:40:25baby turnips, baby carrots,
0:40:25 > 0:40:29goat's cheese-filled onions and smoked beetroot.
0:40:30 > 0:40:33The props don't stop at his dish.
0:40:33 > 0:40:37The waitresses have been given a land girl make-over.
0:40:37 > 0:40:39Ready? OK.
0:40:40 > 0:40:42Thank you very much.
0:40:47 > 0:40:50- Wow!- That is beautiful.
0:40:50 > 0:40:52That's stunning.
0:40:52 > 0:40:56It's completely unrecognisable from the original dish
0:40:56 > 0:41:00and I hope that reflects in the scoring! Urgh!!
0:41:00 > 0:41:02Oh! PRUE LAUGHS
0:41:03 > 0:41:06- OLIVER:- Hello, girls!
0:41:07 > 0:41:10- Does that bring back memories for you, George?- Yes.
0:41:10 > 0:41:12- I didn't mean the vegetables, by the way.- No, no.
0:41:12 > 0:41:16- I didn't mean the vegetables either! - THEY LAUGH
0:41:16 > 0:41:18- Happy days.- Happy days.
0:41:20 > 0:41:24This is spectacularly pretty. It is a completely unrecognisable dish.
0:41:24 > 0:41:29- I don't quite know how to tackle it. - Well, any old way.
0:41:29 > 0:41:31Maybe he needs to downsize.
0:41:31 > 0:41:33We're certainly going to eat a lot of dirt today.
0:41:33 > 0:41:37- It would make the taters grow in this soil, wouldn't it?- Absolutely.
0:41:37 > 0:41:40- For me it was very big. - You know, too big.
0:41:40 > 0:41:44He has actually cooked each of the vegetables slightly differently,
0:41:44 > 0:41:46which I think works really well.
0:41:46 > 0:41:48- PRUE:- I just had beetroot. It's lovely.
0:41:50 > 0:41:53I love the green mayonnaisey stuff. I love the soil.
0:41:53 > 0:41:56It's a very pretty thing. It's a much improved dish.
0:41:56 > 0:42:00But to me, the carrots don't really have much flavour,
0:42:00 > 0:42:02the baby turnip has a bit more flavour.
0:42:02 > 0:42:08And every radish I've had has always been much hotter, pepperier.
0:42:08 > 0:42:11- Exactly right.- I think it's fresh and it's lovely.
0:42:11 > 0:42:13- It takes of what it's supposed to taste.- Yeah.
0:42:13 > 0:42:19- Perfect for Dig For Victory. The flavour was great.- Yeah.
0:42:19 > 0:42:22I'm actually disappointed. I don't like the favours.
0:42:22 > 0:42:24A bit boring for me. It's not exciting.
0:42:24 > 0:42:26It's literally just a selection of vegetables.
0:42:26 > 0:42:31- I think it's more interesting than delicious.- Yes.
0:42:31 > 0:42:34- OLIVER:- It's a weird one, isn't it? I mean, it's not a starter, is it?
0:42:34 > 0:42:37This is reminiscent of one of those courses
0:42:37 > 0:42:39you get at a restaurant just as a filler course.
0:42:39 > 0:42:42This would be terrifically nice handed round,
0:42:42 > 0:42:45"Please help yourself to a dainty vegetable or two beforehand."
0:42:45 > 0:42:48I think you've hit the nail on the head there, Matthew. It's a canape.
0:42:48 > 0:42:50And it's not really a dish.
0:42:50 > 0:42:54I think it's a nibble course, or what I would call a nibble course.
0:42:55 > 0:42:59I don't see this getting many scores lower than a 7.
0:43:00 > 0:43:05- I think it's going to be about 6. - I would agree with you.
0:43:05 > 0:43:09- 10/10 dish for me. - Very, very nice, clean cut dish.
0:43:09 > 0:43:12PRUE: I think it's a 7. I mean, I think it's a very good dish
0:43:12 > 0:43:14but not suitable for a first course.
0:43:14 > 0:43:17I think this dig has not resulted in a victory.
0:43:17 > 0:43:19MATTHEW LAUGHS
0:43:22 > 0:43:25Tom Sellers is the penultimate chef of the day.
0:43:25 > 0:43:28His Dig For Victory is almost identical to Chris's,
0:43:28 > 0:43:31serving vegetables in edible soil.
0:43:31 > 0:43:36The biggest difference is that he is also serving chicken as a rillettes.
0:43:36 > 0:43:39Chris, you won't know this but in my restaurant I like to
0:43:39 > 0:43:41- put a quote on the pass during service.- Really?
0:43:41 > 0:43:45I've brought one for us today and it reads,
0:43:45 > 0:43:49"You ask, what is our aim? I can answer in one word:
0:43:49 > 0:43:51"Victory."
0:43:51 > 0:43:55It's a Churchill quote, fitting to Tom's determination.
0:43:57 > 0:44:01I 100% believe that I can beat every single chef in there.
0:44:01 > 0:44:05There is no doubt that Tom Sellers is immensely ambitious and talented
0:44:05 > 0:44:11and a clever chef but I don't think this was his greatest dish.
0:44:11 > 0:44:14I mean, I think there is considerable room for improvement.
0:44:14 > 0:44:16I think he will have done something to the dish
0:44:16 > 0:44:18because he's very, very competitive.
0:44:18 > 0:44:23So he might have been doing a bit more digging to get things right.
0:44:23 > 0:44:25I hope so. He's a talented chef.
0:44:25 > 0:44:29- Adam.- Yes.- Taste my soil, because I changed it massively from last time.
0:44:29 > 0:44:32- What did you change? - Everything. The whole recipe.
0:44:32 > 0:44:36It's finer and the flavour of the hazelnut comes through better,
0:44:36 > 0:44:38which I think will help your dish.
0:44:40 > 0:44:43Tom starts his allotment with chicken rillettes.
0:44:44 > 0:44:47Then adds goat yoghurt and herb emulsion
0:44:47 > 0:44:51and his improved edible soil before planting baby turnips...
0:44:52 > 0:44:54..micro potatoes...
0:44:55 > 0:44:58..and finally sliced heritage carrot.
0:44:59 > 0:45:01And the finito touch.
0:45:01 > 0:45:03He finishes the allotment with dabs of oil.
0:45:06 > 0:45:08I'm... I'm the judge, yeah? Facing.
0:45:12 > 0:45:14- Happy with that, chef? - Yeah.
0:45:20 > 0:45:22Nice. Pretty.
0:45:30 > 0:45:33The signs that he's made, I think, are wonderful.
0:45:33 > 0:45:36It would bring out a lot of conversation amongst
0:45:36 > 0:45:38the people at the tables.
0:45:38 > 0:45:41The turnips are delicious. And the beetroot.
0:45:42 > 0:45:45You know the difference between the last dish and this dish?
0:45:45 > 0:45:50- This dish is delivering flavour. - I prefer the other one.
0:45:50 > 0:45:53- For me there's not quite as much... - There's not as much flavour. Yeah.
0:45:53 > 0:45:56And I really think the chicken remains a great idea
0:45:56 > 0:45:58in this dish, to give it some balance.
0:45:58 > 0:46:03- I think the chicken rillettes is not at all nice.- Really? I like it.
0:46:03 > 0:46:06I think it's great because you've got the...
0:46:06 > 0:46:08the rillettes' got a really good mouth-filling flavour.
0:46:08 > 0:46:10I'm not sure it needs the chicken part.
0:46:10 > 0:46:13- Actually, I love the chicken. It's my favourite part.- Is it?
0:46:13 > 0:46:15I think our dishes are very different.
0:46:15 > 0:46:17The difference between this dish and the last dish
0:46:17 > 0:46:19is this you're going to eat with a fork.
0:46:19 > 0:46:21The last dish you ate with your fingers
0:46:21 > 0:46:23so psychologically it felt like a canape.
0:46:23 > 0:46:27What made the other one stand out for me
0:46:27 > 0:46:30was the fact that each vegetable item was a little dish in itself,
0:46:30 > 0:46:32it was a little flavour.
0:46:32 > 0:46:35The earth is nice because it's more refined
0:46:35 > 0:46:39but everything else is pretty mediocre and I think by the time
0:46:39 > 0:46:42you get to the end of it, you think, "Thank the Lord that's over!"
0:46:42 > 0:46:45It's like spending a day in the allotment.
0:46:45 > 0:46:47You feel tremendously virtuous to begin with
0:46:47 > 0:46:51and by the end of it all you want is to lie in the bath and soak out the aches and pains.
0:46:51 > 0:46:53- You're not feeling it. Are you, George?- No.
0:46:53 > 0:46:57It's a nice dish but we've had better, I think.
0:46:59 > 0:47:02- It's an 8 for me, I think. - I totally agree.
0:47:02 > 0:47:05- I'll be bold and say 8. - I would give it an 8.
0:47:06 > 0:47:09- So, no 10 yet, George, no? - Unfortunately.
0:47:09 > 0:47:12- Are you feeling a bit bad about that?- Terrible.
0:47:12 > 0:47:14THEY LAUGH
0:47:17 > 0:47:20Last but not least is Adam Simmonds.
0:47:20 > 0:47:22- BLEEP!- The push is on now, isn't it?
0:47:22 > 0:47:25We're watching.
0:47:25 > 0:47:28He's been inspired by how food was preserved for soldiers
0:47:28 > 0:47:32in their ration packs and is serving dehydrated chicken liver parfait and
0:47:32 > 0:47:36celeriac, which will be brought back to life with a chicken consomme.
0:47:38 > 0:47:40Adam Simmonds, he's an interesting one.
0:47:40 > 0:47:44Failed to get through before. He's desperate to win this competition.
0:47:44 > 0:47:48I think he's a very good cook but I was less keen on his starter.
0:47:49 > 0:47:52Never work with children, animals and tin cans.
0:47:52 > 0:47:55I'm not going to lie, I am nervous. It's my first time at finals week.
0:47:55 > 0:47:58I am worried about my starter course because it's the most
0:47:58 > 0:48:01labour-intensive out of all four of my courses.
0:48:01 > 0:48:04You know, there's lots of little elements that could go wrong.
0:48:04 > 0:48:06Well, I'm very excited about this dish.
0:48:06 > 0:48:08This is one of the dishes I've been looking forward to all day.
0:48:08 > 0:48:12This is the last chance for our four 10s. Do we cheer or keep quiet?
0:48:16 > 0:48:20He starts his ration box with dehydrated chicken liver parfait
0:48:20 > 0:48:23and adds celeriac choucroute to plates,
0:48:23 > 0:48:27which he tops with slow-cooked egg yolks.
0:48:27 > 0:48:29Can somebody get me another egg?
0:48:30 > 0:48:34- How many eggs have you gone through? - I've gone through a few today.
0:48:34 > 0:48:38I think the nerves have got the better of me. It's you lot.
0:48:39 > 0:48:43I feel like there's 1,000 eyes watching me. It makes me nervous.
0:48:44 > 0:48:46Next on is crispy chicken wing,
0:48:46 > 0:48:49chicken Spam...
0:48:51 > 0:48:53..and powdered burnt butter.
0:48:55 > 0:48:59Finally, he pours chicken consomme into flasks on the side.
0:49:01 > 0:49:03- THEY CLAP - One each.
0:49:08 > 0:49:10- Nice one.- Very good.- Amazing, mate.
0:49:10 > 0:49:16I think, for me, that this was the best that I could make it for today.
0:49:16 > 0:49:19It would be a massive, massive honour to get to the banquet.
0:49:27 > 0:49:31Will it be the same? Will it be as good? Will it be a banquet winner?
0:49:34 > 0:49:36"Spoon dehydrated food on top
0:49:36 > 0:49:40"and add chicken skin. Pour hot consomme on the side."
0:49:40 > 0:49:42Are you excited, George?
0:49:42 > 0:49:44I think it looks lovely. Really lovely.
0:49:44 > 0:49:47I just think it's terrifically good fun.
0:49:47 > 0:49:50LOUD CRUNCH That was so crunchy!
0:49:52 > 0:49:55Mm. I really love this dish. There's lots of different flavours.
0:49:55 > 0:49:58The chicken itself is delicious, the egg, every thing there is...
0:49:58 > 0:50:00It's faultless to me, in a way.
0:50:00 > 0:50:02Mm.
0:50:02 > 0:50:04Very tasty.
0:50:04 > 0:50:06- I can't find anything to fault on that.- I agree.
0:50:06 > 0:50:10- OLIVER:- I don't know. What do you think, George? - I think it's wonderful.
0:50:10 > 0:50:13I have to admit that it is very full of modern techniques,
0:50:13 > 0:50:16yet all these things, and the consomme poured over,
0:50:16 > 0:50:19look slightly disgusting.
0:50:19 > 0:50:22I actually like it more now than I did when I first tasted it.
0:50:22 > 0:50:25- It's super tasty. - I think this is the one to beat.
0:50:25 > 0:50:28He's looked at ration packs, he's looked at dehydrated food
0:50:28 > 0:50:30and he's brought into the 21st century.
0:50:30 > 0:50:34I think this is absolutely incredible, the way he's done this.
0:50:34 > 0:50:37- Did you get any dehydrated food? - Yes.
0:50:37 > 0:50:41I remember potato and carrot and onion.
0:50:41 > 0:50:43I just don't like it very much.
0:50:43 > 0:50:45Not the best soup I've ever eaten,
0:50:45 > 0:50:48not the best chicken I've ever tasted...
0:50:48 > 0:50:51I think this is like a series of very,
0:50:51 > 0:50:56- very clear echoes of the past sort of amplified by modern technique.- Yeah.
0:50:56 > 0:51:01- Please, sir, can I have some more? - Sorry, Oliver! I've done mine!
0:51:04 > 0:51:07Really tasty and a great start to an evening. I'm going to give it a 10.
0:51:07 > 0:51:10- 10 from me.- I'd happily put a 10 against that.
0:51:10 > 0:51:12It's a 10 from me, all day long.
0:51:13 > 0:51:19To me, it's the dish of the day and it's got to go through.
0:51:19 > 0:51:22- So it's going to be a 10 from you? - Yes.- Prue?
0:51:22 > 0:51:24I'm not telling you cos you'll hit me!
0:51:29 > 0:51:31The food has been marvellous.
0:51:31 > 0:51:34I feel almost surprised to admit it but I gave two 10s.
0:51:34 > 0:51:37I only gave one.
0:51:37 > 0:51:40But I'm very interested to see what the other chefs think.
0:51:40 > 0:51:43Will they agree with us, in other words?
0:51:45 > 0:51:48Cooking over, the chefs and judges are about to find out
0:51:48 > 0:51:53who would make the top three if it was down to the chefs' scores alone.
0:51:53 > 0:51:56- Chefs' short list.- Oh, great.
0:51:57 > 0:52:02So, guys, this is who we would have if we were to pick the short list.
0:52:02 > 0:52:04Do great minds think alike?
0:52:06 > 0:52:10- Come on. Come on.- Get on with it. - In no particular order...
0:52:13 > 0:52:15Adam.
0:52:16 > 0:52:19A triumph for the chicken dish. You and I gave it 10, George.
0:52:19 > 0:52:21That's wonderful. So pleased about that.
0:52:21 > 0:52:25- The whole world is against you, Prue.- I know, I know, I know.
0:52:28 > 0:52:31Tom.
0:52:31 > 0:52:34- TOM?- Vegetable garden?
0:52:34 > 0:52:37- Yes.- I don't think I'd necessarily have put it on the top
0:52:37 > 0:52:39but it's pretty good. I gave it a very high mark.
0:52:42 > 0:52:44Chris.
0:52:44 > 0:52:48- Good Lord! - What is wrong with those people?
0:52:48 > 0:52:50The other Dig For Victory dish.
0:52:50 > 0:52:53Don't tell me they've gone vegetarian out there!
0:52:53 > 0:52:55They've seen it a dish suitable for the banquet
0:52:55 > 0:52:57whereas we thought it was a canape.
0:52:57 > 0:53:01- I'm quite humbled, actually. - I'm surprised, if I'm honest.
0:53:01 > 0:53:03- For me all I can say is thank you very much.- Right.
0:53:03 > 0:53:06We have to do some arithmetic now, don't we?
0:53:08 > 0:53:12The chefs' scores are averaged and added to the judges'.
0:53:12 > 0:53:14The three dishes with the highest totals
0:53:14 > 0:53:17will go on to the final banquet menu short list.
0:53:20 > 0:53:22'Bit disappointing not to be in the top three from my peers.'
0:53:22 > 0:53:25I'm not sure how I'm feeling about my starter now.
0:53:27 > 0:53:29It has been a really tough day actually.
0:53:29 > 0:53:33I'd like to see myself in the top three but it's so open, I think.
0:53:34 > 0:53:36'I'd like to be in the top three in the chamber'
0:53:36 > 0:53:39but I think it will be interesting to see how different some
0:53:39 > 0:53:42opinions that we have as cooks and the judges have.
0:54:01 > 0:54:03Welcome, chefs.
0:54:03 > 0:54:07I can tell you, we have enjoyed some tremendous food today
0:54:07 > 0:54:10and it has been an extremely close-run thing.
0:54:13 > 0:54:15In ninth place...
0:54:17 > 0:54:19It's...
0:54:20 > 0:54:22Jak. I'm sorry.
0:54:22 > 0:54:25We just couldn't see your liver dish at the final banquet.
0:54:25 > 0:54:28- Thank you.- Thank you.
0:54:31 > 0:54:34Having to come out of the judging chamber first was quite hard going.
0:54:34 > 0:54:36It's already been a tough day.
0:54:39 > 0:54:41In eighth place...
0:54:48 > 0:54:50Chris.
0:54:50 > 0:54:52We know all the chefs loved your dish
0:54:52 > 0:54:54but we thought it was more of a set of canapes.
0:54:54 > 0:54:56- It was beautiful though.- Thank you.
0:55:05 > 0:55:07In seventh place...
0:55:13 > 0:55:16It's Colin. We loved the technicality of your dish.
0:55:16 > 0:55:20- We just didn't think it was very cohesive. Sorry, Colin.- No problem.
0:55:20 > 0:55:22- Thank you very much.- Thank you.
0:55:25 > 0:55:27- BLEEP! - COLIN LAUGHS
0:55:30 > 0:55:32In sixth place...
0:55:36 > 0:55:41Aktar. Aktar! What happened to that pie? It was the seasoning!
0:55:41 > 0:55:45- We loved that pie before. - I guess it's one of those things.
0:55:46 > 0:55:52- It's still a lovely dish. - Thank you very much.- Thanks, Aktar.
0:55:52 > 0:55:54COLIN LAUGHS
0:55:55 > 0:55:57In fifth place...
0:56:02 > 0:56:06Tom. We know all the other chefs really love your dish
0:56:06 > 0:56:10- but today this is an example of how close it was.- Thank you.
0:56:10 > 0:56:13I think it's a privilege to come fifth, to be honest.
0:56:13 > 0:56:15Thank you very much.
0:56:15 > 0:56:17BLEEP!
0:56:19 > 0:56:21Now there are only four of you left
0:56:21 > 0:56:24and only three of you will be on the final short list.
0:56:25 > 0:56:28So, in fourth place...
0:56:28 > 0:56:30and just pipped at the post...
0:56:39 > 0:56:41David.
0:56:41 > 0:56:46Commiserations, David. It was good but just not good enough on the day.
0:56:46 > 0:56:48Thank you very much.
0:56:48 > 0:56:51The rest of you - James, Emily, Adam -
0:56:51 > 0:56:54are all in with a chance of cooking at St Paul's.
0:56:54 > 0:56:57Congratulations. ALL: Thank you very, very much.
0:56:57 > 0:56:59OLIVER: Ladies first.
0:56:59 > 0:57:04Emily, your luncheon meat. It was absolutely beautifully executed.
0:57:04 > 0:57:07Completely delicious. Faultless, I thought.
0:57:07 > 0:57:09That means a great deal. Thank you very, very much.
0:57:09 > 0:57:11- It really was.- Adam.
0:57:11 > 0:57:14Every single aspect of the dish we loved, except Prue.
0:57:14 > 0:57:18- But it was an amazing dish. - Thank you very much.
0:57:18 > 0:57:21James, we were hugely impressed by your...
0:57:21 > 0:57:23what can only be described as a very individual
0:57:23 > 0:57:26interpretation of the letters S-P-A-M.
0:57:26 > 0:57:28But we absolutely adored it.
0:57:28 > 0:57:31I mean, everybody put such good food out today that I just...
0:57:31 > 0:57:33- I'm really over the moon. - And from my point of view,
0:57:33 > 0:57:39I've been so delighted and proud to be here and sample your cooking.
0:57:39 > 0:57:44It has been absolutely incredible and for me, a lifetime experience.
0:57:44 > 0:57:47- All: Thank you very much.- Thank you.
0:57:49 > 0:57:52It's amazing. I'm down to the last three and I've got a chance.
0:57:52 > 0:57:54I got the chance to get a dish to the banquet.
0:57:54 > 0:57:57- THEY CLAP - Well done. Well done.
0:57:57 > 0:58:00It's brilliant. Really, really great and you know...
0:58:00 > 0:58:02It's fantastic. I'm really chuffed.
0:58:02 > 0:58:06- Congratulations, anyway. Representing London.- Thank you very much.
0:58:06 > 0:58:09I'll try and do the same on the next course.
0:58:09 > 0:58:12Of course. I couldn't ask for more.
0:58:12 > 0:58:15- Tomorrow it's the fish course... - SHE GASPS
0:58:15 > 0:58:18..and the top three starter chefs are after a repeat performance.
0:58:18 > 0:58:22You've already made the short list. Looking to do the same for this one?
0:58:22 > 0:58:24Makes you pretty intent on wanting to, doesn't it?
0:58:24 > 0:58:27But the losers are really pushing the boat out.
0:58:27 > 0:58:29Impressive plate of food.
0:58:29 > 0:58:31Prue said to me if she could have given me 12,
0:58:31 > 0:58:34- she would have given me 12/10. - She didn't tell me that!