0:00:03 > 0:00:06This year on Great British Menu...
0:00:06 > 0:00:07There's no BLEEP saucepans!
0:00:07 > 0:00:12..the nation's top chefs are striving to produce their finest hour on a plate...
0:00:12 > 0:00:15- Read before you feed. - That idea is brilliant.
0:00:15 > 0:00:19..with 21st century dishes worthy of World War II veterans...
0:00:19 > 0:00:22- I believe you worked at the Churchill War Rooms?- I did, yes.
0:00:22 > 0:00:24I saw Churchill quite often obviously.
0:00:24 > 0:00:27..for a glorious banquet marking the 70th anniversary of D-day
0:00:27 > 0:00:29at London's iconic St Paul's Cathedral,
0:00:29 > 0:00:32a bastion of British wartime resilience.
0:00:33 > 0:00:35From jubilant victories...
0:00:35 > 0:00:36Chris.
0:00:37 > 0:00:41I don't know what to say. I am absolutely elated.
0:00:41 > 0:00:42..to bitter disappointments...
0:00:42 > 0:00:44BLEEP!
0:00:44 > 0:00:48Burnt. Totally torched to the pot.
0:00:48 > 0:00:51..our fearsome troupe of former champions won't be holding back.
0:00:51 > 0:00:54To me, he looks like a rabbit in the headlights.
0:00:54 > 0:00:56You would almost say a schoolboy error, Chef.
0:00:56 > 0:00:59Going head-to-head this week to represent the North West
0:00:59 > 0:01:02are Jason Atherton's protege James Durrant...
0:01:02 > 0:01:06Working at that level is always going to give you that resilience to pressure.
0:01:06 > 0:01:08..ambitious new chef Mark Ellis...
0:01:08 > 0:01:10I am under pressure. Only two minutes left.
0:01:10 > 0:01:13..and returning contender Mary-Ellen McTague...
0:01:13 > 0:01:16- I was here last year.- It's helped me prepare a bit better, I think.
0:01:16 > 0:01:19..who's hoping it will be second time lucky.
0:01:19 > 0:01:21If she pulls this off, I'll be surprised.
0:01:21 > 0:01:24But she's facing two new competitors determined to stop her.
0:01:24 > 0:01:27It is an awful feeling when you put a dish up you're not 100% happy with.
0:01:40 > 0:01:43This June, the nation will commemorate the incredible heroes
0:01:43 > 0:01:47who stormed the beaches of Normandy on D-day 70 years ago.
0:01:49 > 0:01:51In honour of their tremendous sacrifices,
0:01:51 > 0:01:54the chefs have been tasked with creating patriotic dishes
0:01:54 > 0:01:57that evoke the fighting spirit of the 1940s...
0:01:57 > 0:02:00You just knuckled down to doing whatever you had to do.
0:02:00 > 0:02:02..and have used personal histories
0:02:02 > 0:02:05to inspire their menus both at home...
0:02:05 > 0:02:08- He looks like a boy, so young. - He is very young.
0:02:08 > 0:02:10..and across the Channel.
0:02:10 > 0:02:14Even the chefs were on the front line sacrificing their lives for D-day.
0:02:19 > 0:02:23Fighting it out this week for the chance to cook at the commemorative D-day banquet
0:02:23 > 0:02:26are returning chef Heston-Blumenthal-trained
0:02:26 > 0:02:28Mary-Ellen McTague...
0:02:28 > 0:02:30It's really great to be back this year
0:02:30 > 0:02:33and I am absolutely determined to get to the banquet this time.
0:02:34 > 0:02:36..first timer James Durrant
0:02:36 > 0:02:39who's worked at Gordon Ramsay's three Michelin star restaurant
0:02:39 > 0:02:42and under a two-time Great British Menu winner...
0:02:42 > 0:02:47I work for Jason Atherton so I'm ready for the pressure of the Great British Menu kitchen.
0:02:47 > 0:02:49..and ambitious newcomer Mark Ellis,
0:02:49 > 0:02:52who may lack the three Michelin star experience of his rivals,
0:02:52 > 0:02:55but is eager to make an impact in the competition.
0:02:55 > 0:02:58I'm here to work hard and win. Nothing else will do.
0:03:02 > 0:03:05Judging the chefs is a first-time veteran...
0:03:05 > 0:03:07I absolutely hate this bit.
0:03:07 > 0:03:09I hate not knowing who's coming through the doors.
0:03:09 > 0:03:13..two Michelin star heavyweight
0:03:13 > 0:03:15and twice banquet champion...
0:03:17 > 0:03:19..Daniel Clifford.
0:03:22 > 0:03:27- Morning, chefs.- Morning. - I am really excited to be here.
0:03:27 > 0:03:29Mary-Ellen, how do you feel to be back here?
0:03:29 > 0:03:33- A lot less nervous than last year. - Had timing issues last year.- Yes.
0:03:33 > 0:03:35- Sorted that out this year?- Yes.- OK.
0:03:35 > 0:03:41- James?- Excited but nervous, yes. Some tough competition here.
0:03:41 > 0:03:43- And Mark?- Can't wait to get in there.
0:03:43 > 0:03:46Bit of a newcomer so I've quite a bit to prove.
0:03:46 > 0:03:50I'm really looking forward to tasting your food. It's really nice to be on the other side.
0:03:50 > 0:03:55I'm slightly upset that I'm not cooking because I do feel this brief is a great one to cook for.
0:03:55 > 0:03:57- Good luck.- Thank you.
0:04:00 > 0:04:04First up is second timer Mary-Ellen McTague.
0:04:04 > 0:04:05BLEEP!
0:04:05 > 0:04:08Last year, she struggled to deliver on time.
0:04:08 > 0:04:10I just don't know what's happened.
0:04:10 > 0:04:11BLEEP!
0:04:11 > 0:04:13Although her nerves held her back,
0:04:13 > 0:04:16she made it to the judging chamber...
0:04:18 > 0:04:21..but was pipped to the post by Aiden Byrne.
0:04:22 > 0:04:24- Morning, Chef.- Morning.
0:04:25 > 0:04:28Tell me about your menu. How have you got to this point?
0:04:28 > 0:04:31The biggest source of inspiration was my husband's grandparents.
0:04:31 > 0:04:34Bill was on a battleship. He was there on D-day
0:04:34 > 0:04:38- and Vera was at home making boots for the soldiers.- Great.
0:04:38 > 0:04:41I backed it up by doing some research at museums and reading books and things.
0:04:41 > 0:04:43Take me through today's dish.
0:04:43 > 0:04:45It's based on the Dig For Victory campaign,
0:04:45 > 0:04:49getting people to grow their own to supplement the shortage of food.
0:04:49 > 0:04:53So I've created what you'd imagine a wartime salad to be.
0:04:53 > 0:04:54- Some beautiful beetroot.- Yep.
0:04:54 > 0:04:56Being an English garden, got some snails.
0:04:56 > 0:04:59I'm going to make some sour milk cheese
0:04:59 > 0:05:03that used to be hung in a pair of tights under the stairs overnight, back in the war days.
0:05:03 > 0:05:07I'm making a national loaf. That was the bread that was made during the war.
0:05:07 > 0:05:09- They didn't like it back in them days.- They didn't.
0:05:09 > 0:05:12I've got the original recipe from a war museum
0:05:12 > 0:05:16- and I'm going to do a few things to it to make it eat much better.- OK.
0:05:16 > 0:05:20- So you've taken a massive risk there. - Well, yes.- Brilliant.
0:05:24 > 0:05:27Mary-Ellen's dish, Dig For Victory.
0:05:27 > 0:05:30She's seriously done her homework. I just hope she can deliver it.
0:05:30 > 0:05:33She's making cheese, she's making a bread that no-one really likes.
0:05:33 > 0:05:35She's got her work cut out.
0:05:36 > 0:05:38Next up is newcomer James Durrant
0:05:38 > 0:05:41who's worked in some of the toughest kitchens
0:05:41 > 0:05:43on London's highly competitive restaurant scene.
0:05:45 > 0:05:49- Morning, Chef.- Morning. So what's your inspiration for the menu?
0:05:49 > 0:05:52- Inspired by ration food really.- OK.
0:05:52 > 0:05:54We're starting with S-P-A-M,
0:05:54 > 0:06:00so spice, pork, allium and molluscs.
0:06:00 > 0:06:01Spam, basically.
0:06:01 > 0:06:04Yes, a little play on words and how I'm going to recreate it.
0:06:04 > 0:06:06We've got the pig's head
0:06:06 > 0:06:08and I'm going to really slowly cook this
0:06:08 > 0:06:12with a spice which is going to be cloves, honey, star anise, bay leaf, thyme.
0:06:12 > 0:06:14I'll deep-fry them later.
0:06:14 > 0:06:17Leeks, I'm going to turn into a really nice buttery puree.
0:06:17 > 0:06:21The scallops are going to be seared. A little bit of curry powder on them.
0:06:21 > 0:06:23- Just give that little bit of luxury to it.- OK.
0:06:23 > 0:06:26I want to celebrate what all those brave soldiers and women did.
0:06:26 > 0:06:28You've got big boots to fill.
0:06:28 > 0:06:30I want to see blood, sweat and tears. Do Jason proud.
0:06:30 > 0:06:32- Cook your socks off, boss.- Cheers.
0:06:35 > 0:06:38James's dish, the S-P-A-M,
0:06:38 > 0:06:40it really excites me.
0:06:40 > 0:06:43But scallops are quite sweet, pork is quite sweet.
0:06:43 > 0:06:45It'll be interesting how this comes together
0:06:45 > 0:06:47because he's got such a simple box of ingredients.
0:06:49 > 0:06:52Finally it's another new chef, determined Mark Ellis,
0:06:52 > 0:06:55who's out to impress with his unique, quirky cooking style.
0:06:57 > 0:07:00Take me through your inspiration for the menu first.
0:07:00 > 0:07:02Inspiration for the menu has been my nan
0:07:02 > 0:07:05and her personal food journey through the '40s onwards.
0:07:05 > 0:07:09First dish is Dig For Victory, so we've got some nice baby leeks,
0:07:09 > 0:07:13baby carrots, beetroots as well, and that's going to go with rabbit.
0:07:13 > 0:07:16- We're going to confit the legs down and make a pressing of those.- OK.
0:07:16 > 0:07:20Then I'm going to make a parfait with the livers.
0:07:20 > 0:07:23As a bit of a twist, I'm going to make some edible soil.
0:07:23 > 0:07:27I've got some fantastic brown mushrooms. Truffle, black olives.
0:07:27 > 0:07:31- What's this little bad boy? - That is flavour enhancer.
0:07:31 > 0:07:35- Have you used this before, James? - No, never.- Does this box worry you?
0:07:35 > 0:07:39- I think it worries Mark more. He's got a lot to do. - Yes, he's got a lot of work.
0:07:39 > 0:07:41Parfait is always a risky one, especially in the time.
0:07:41 > 0:07:43I wish you the best of luck.
0:07:43 > 0:07:45Let's make sure you're digging for victory
0:07:45 > 0:07:47- and not digging yourself a hole. - Thank you, Chef.
0:07:52 > 0:07:54For me the biggest concern of Mark's dish
0:07:54 > 0:07:56is the amount he's got going on.
0:07:56 > 0:08:00And then he's using a product called flavour enhancer. I've never seen it.
0:08:00 > 0:08:03I hope it enhances it and doesn't ruin my palate.
0:08:09 > 0:08:11With tension high from the start,
0:08:11 > 0:08:15James is first to bring up the elephant in the room.
0:08:15 > 0:08:19- Two Dig For Victories, guys? - Yes. It's kind of unavoidable.
0:08:19 > 0:08:23- That was one of the biggest food campaigns of the war.- Yeah.
0:08:24 > 0:08:27- I managed to avoid it. - Well, you did. Well done.
0:08:29 > 0:08:31I've really enjoyed doing the research.
0:08:31 > 0:08:33My husband's grandparents have been absolutely amazing.
0:08:33 > 0:08:38It wasn't until I started doing the research that I found out who was on my doorstep.
0:08:38 > 0:08:40My wife's grandad was one of the first on the beaches.
0:08:40 > 0:08:42It's just incredible, isn't it?
0:08:42 > 0:08:45Unfortunately, he's not here today but she gave me a picture of him.
0:08:45 > 0:08:46He was 17.
0:08:46 > 0:08:49I don't think I could imagine being that young and signing up
0:08:49 > 0:08:52- and risking your life, really. - I think we had the same idea.
0:08:52 > 0:08:55- Ah!- That's my nan.
0:08:55 > 0:08:57My nan's been my inspiration throughout my life.
0:08:57 > 0:08:59I brought one as well.
0:08:59 > 0:09:02That's my father-in-law and that's my husband's nana Vera
0:09:02 > 0:09:05and that's Bill and they're ace. Love them.
0:09:05 > 0:09:06Fantastic.
0:09:07 > 0:09:09Table four, please.
0:09:10 > 0:09:12Returning contender Mary-Ellen
0:09:12 > 0:09:15is head chef at Aumbry in Prestwich, Manchester.
0:09:15 > 0:09:17She serves modern European dishes
0:09:17 > 0:09:21but while working in three Michelin-starred Heston Blumenthal's development kitchen,
0:09:21 > 0:09:24she spent a lot of time studying historical food.
0:09:24 > 0:09:28All the food I've looked at up till now has been 17th or 18th century, 19th century,
0:09:28 > 0:09:32so this is a new era for me to look at. It's been fascinating.
0:09:34 > 0:09:35Luckily for this year's brief,
0:09:35 > 0:09:39the source of her inspiration was close to home.
0:09:39 > 0:09:42- This is Bill's Navy picture. - Yes, that's right.
0:09:42 > 0:09:45Her husband's grandfather Bill was a gunner on a small destroyer
0:09:45 > 0:09:49during the D-day landings and with the help of his wife Vera,
0:09:49 > 0:09:51Mary-Ellen has really done her homework.
0:09:51 > 0:09:55He was 17 and a half when he went into the Navy.
0:09:55 > 0:09:58They escorted all these big battleships,
0:09:58 > 0:10:03just trying to get the beaches clear for them.
0:10:03 > 0:10:07I was in the shoe factory. We used to make army boots.
0:10:07 > 0:10:12I can remember, you know, a shortage of things.
0:10:12 > 0:10:14I mean, we had a little garden
0:10:14 > 0:10:19and we used to grow things, perhaps a little bit of lettuce.
0:10:20 > 0:10:24What better for Mary-Ellen to base her starter on?
0:10:24 > 0:10:29This was inspired by the growing your own, Dig For Victory thing you told me about.
0:10:29 > 0:10:33I also remember you telling me about sour milk cheese, so you didn't waste it.
0:10:33 > 0:10:37Oh, no. You didn't waste anything really.
0:10:37 > 0:10:41Mary-Ellen's starter ingredients might be fairly true to wartime...
0:10:41 > 0:10:43The carrots were bigger than that!
0:10:44 > 0:10:49..but combining them all together is something Vera's never tried before.
0:10:49 > 0:10:51That's quite tasty, yes.
0:10:51 > 0:10:54You've got such a passion, haven't you?
0:10:54 > 0:10:57- Your heart and soul is in it. - Thank you.
0:11:02 > 0:11:03Back in the kitchen,
0:11:03 > 0:11:07Mary-Ellen's Dig For Victory salad is far from finished.
0:11:07 > 0:11:10- I was here last year.- Yes. - That was really, really tough.
0:11:10 > 0:11:13I don't expect it's going to be a whole lot easier this year,
0:11:13 > 0:11:15but it's helped me prepare a bit better, I think.
0:11:15 > 0:11:19Sounds like you prepared well. You've got loads going on with that starter.
0:11:19 > 0:11:22- Yeah, I've done a lot of research. - Yeah.
0:11:22 > 0:11:24She's peeled her baby vegetables
0:11:24 > 0:11:26but is still busy making her sour milk cheese,
0:11:26 > 0:11:30preparing snails and making salad cream.
0:11:30 > 0:11:34She also needs to get Britain's most hated bread in the oven.
0:11:34 > 0:11:38- How are we getting on?- Good. About to make the national loaf.
0:11:38 > 0:11:42We've got stoneground wholemeal flour, potato flour,
0:11:42 > 0:11:45which was the thing they bulked out the national loaf with,
0:11:45 > 0:11:47and also what makes the loaf not so delicious.
0:11:47 > 0:11:49This is a massive risk.
0:11:49 > 0:11:52I imagine people were sent home with their national loaf,
0:11:52 > 0:11:55and then did stuff to it to try and make it more edible for their family
0:11:55 > 0:11:57because it was horrible. It is horrible.
0:11:59 > 0:12:02I love the fact that Mary-Ellen has made the national loaf.
0:12:02 > 0:12:05Let's just hope she can bring it into the 21st century
0:12:05 > 0:12:08and it adds something to the dish instead of hinders it.
0:12:09 > 0:12:15Mary-Ellen's not the only one trying to bring wartime food into the 21st century.
0:12:15 > 0:12:19Jason Atherton protege James's S-P-A-M dish
0:12:19 > 0:12:22of spice, pork, allium, as in onions and leeks,
0:12:22 > 0:12:25and molluscs, as in scallops, is a modern twist
0:12:25 > 0:12:30on the tinned ham ration packs the D-day soldiers would have had.
0:12:31 > 0:12:32For me, they didn't have a lot then,
0:12:32 > 0:12:37so it's time for us to show them what we can do for them now and really spoil them.
0:12:37 > 0:12:41- You've worked with Jason Atherton. - Yes.- Think it helps you any?
0:12:41 > 0:12:43You've been in the same situation.
0:12:43 > 0:12:46You've worked at the highest level you can get.
0:12:46 > 0:12:50I think working at that level is always going to give you that resilience to pressure.
0:12:50 > 0:12:52Yes, it definitely helps.
0:12:56 > 0:12:58Sardines on toast.
0:12:58 > 0:13:00With his Michelin star training,
0:13:00 > 0:13:03two years ago, north-west-born James moved to Andover in Hampshire
0:13:03 > 0:13:07to open The Plough Inn, but he hasn't lost any of his ambition.
0:13:07 > 0:13:11I think it would be really foolish for the other chefs to underestimate me.
0:13:11 > 0:13:13Working with Gordon Ramsay and Jason Atherton
0:13:13 > 0:13:16has put me in a position where I can win because I have that edge.
0:13:16 > 0:13:17I want a dish on the banquet.
0:13:18 > 0:13:22James was surprised to discover his wife Louise's grandfather
0:13:22 > 0:13:24had played a role in the D-day landings.
0:13:27 > 0:13:30Obviously it was a very harrowing experience
0:13:30 > 0:13:32being in the thick of it on the front line.
0:13:32 > 0:13:36I think one thing he did say, "I was in mud and bullets."
0:13:36 > 0:13:39He was just lucky to be alive through a lot of it.
0:13:39 > 0:13:43- They put their lives on the line for our future, basically.- Definitely.
0:13:45 > 0:13:46Very proud of him.
0:13:46 > 0:13:51I remember him saying that they sometimes went without food for a week
0:13:51 > 0:13:54- and they had ration packs.- Yes.
0:13:54 > 0:13:59It's just a really humbling experience to hear how tough it was.
0:13:59 > 0:14:03- What have we got here? - OK, well, this is the starter.
0:14:03 > 0:14:05I want to look at really spoiling these guys
0:14:05 > 0:14:08and thanking them basically for creating our future.
0:14:08 > 0:14:13- It's got a really good flavour to it.- Yeah?- Yeah.- That's lovely.
0:14:13 > 0:14:15They made the most of the food they had then.
0:14:15 > 0:14:19We make the most of the food we have now. That's really...
0:14:19 > 0:14:20Really nice.
0:14:22 > 0:14:26- 17 years old?- 17 years old.- It sends shivers just thinking about it.- Yeah.
0:14:26 > 0:14:29How do you feel to be given the opportunity to cook for people like this?
0:14:29 > 0:14:31It's great. It's fantastic.
0:14:34 > 0:14:38Experienced James has moved onto moulding the spicy meat from the pig's head into balls.
0:14:40 > 0:14:42You've got some shallots here.
0:14:42 > 0:14:46Yeah, just giving a little sharpness to cut through the fat and richness of the pig.
0:14:46 > 0:14:49Leek puree is cooking. That's going to blend in a minute. Nearly there.
0:14:51 > 0:14:54James's pig's head. Let's hope he's tasting as he goes
0:14:54 > 0:14:57because if it's too salty, it will ruin the dish.
0:14:57 > 0:15:00Keen to impress is newcomer Mark.
0:15:00 > 0:15:04You've got a lot going on, Mark. Confident you'll get it all done on time?
0:15:04 > 0:15:06Yeah, I'm really confident.
0:15:06 > 0:15:08He's the busiest chef in the kitchen,
0:15:08 > 0:15:11making rabbit liver mousse and a rabbit compression
0:15:11 > 0:15:13for his Dig For Victory dish
0:15:13 > 0:15:17that also includes carrots, beetroot
0:15:17 > 0:15:21and a technical edible soil with today's most controversial ingredient.
0:15:21 > 0:15:25The problem with flavour enhancer is you start using words like enhancer or E numbers
0:15:25 > 0:15:27and people start getting really worried.
0:15:27 > 0:15:29They think it's artificial
0:15:29 > 0:15:31and created in a lab by some mad scientist.
0:15:31 > 0:15:34- The fact of the matter, it isn't. - What's it made from?
0:15:34 > 0:15:37Lots of earthy tones. It's loads of dried varieties of mushrooms.
0:15:40 > 0:15:43HE SHOUTS ORDERS Yes, Chef.
0:15:43 > 0:15:47Mark uses modern techniques and ingredients on a daily basis
0:15:47 > 0:15:49as head chef at the 1851 restaurant
0:15:49 > 0:15:53at Peckforton Castle in Tarporley, Cheshire...
0:15:53 > 0:15:54Got more edible sand, Rich?
0:15:54 > 0:15:59..and has a highly regarded three AA rosette rating to show for it.
0:15:59 > 0:16:02The accolades keep coming. If people don't know what I'm about,
0:16:02 > 0:16:04they'll be quite surprised with what they see.
0:16:04 > 0:16:06I can't wait to blow everyone's socks off.
0:16:06 > 0:16:10He's got the full support of his grandmother Winifred and great-uncle Alan,
0:16:10 > 0:16:13who have been sharing their wartime memories with him.
0:16:15 > 0:16:20I was six when the war started, Mark, and 12 when it finished,
0:16:20 > 0:16:22so really we were only children
0:16:22 > 0:16:27but it's how much you took in, watching your parents, what they did.
0:16:27 > 0:16:31- And learned to cook, for example. - Yes, everything was rationed.
0:16:31 > 0:16:34You only got so much, which had to last you,
0:16:34 > 0:16:39- and you only got so much meat so a lot of rabbit was used.- That's good.
0:16:39 > 0:16:42Mark knows rabbit was a staple meat during the war
0:16:42 > 0:16:45because his grandmother Winifred ate it,
0:16:45 > 0:16:47but she wouldn't have eaten the livers as a mousse.
0:16:50 > 0:16:55- Oh, that's lovely.- Good.- Tasty. - That always helps!- Very nice.
0:16:55 > 0:16:59I can't begin to explain how much I want to get a dish through to the banquet.
0:16:59 > 0:17:01It would mean so much to me personally,
0:17:01 > 0:17:05so much to my family, my partner, my nan, my daughter.
0:17:05 > 0:17:07I don't often fail on things in life.
0:17:07 > 0:17:10I make it my business to succeed, so that's what I'm going to do.
0:17:10 > 0:17:14- You'll win. - I'm glad you're optimistic.
0:17:20 > 0:17:23With plating up approaching, Mark is under pressure.
0:17:24 > 0:17:27Mark, your stock's over-boiling, boss.
0:17:27 > 0:17:31Mark's got a lot going on. Let's hope he can pull it all together.
0:17:35 > 0:17:36The ambitious first timer is ready
0:17:36 > 0:17:39to precision pipe his rabbit liver mousse,
0:17:39 > 0:17:41quirkily presented in plant pots.
0:17:42 > 0:17:44Ooh. Quite lively, this one.
0:17:47 > 0:17:48BLEEP!
0:17:48 > 0:17:51He's squeezed that parfait out, it's going everywhere.
0:17:51 > 0:17:54He looks really nervous. There's a lot of style there.
0:17:54 > 0:17:56Let's hope it's got substance as well.
0:17:56 > 0:17:59- All right, Mark?- Yes. Having a disaster with the mousse,
0:17:59 > 0:18:03- but I'll get over it.- It's all over your hair.- Is it? Where?
0:18:03 > 0:18:06Careful, you might ruin your hairstyle!
0:18:08 > 0:18:12Luckily for Mark, returning contender Mary-Ellen is first up.
0:18:12 > 0:18:15She's researched the brief - finding original recipes,
0:18:15 > 0:18:18but knows the importance of starting the week strongly.
0:18:18 > 0:18:21Her Dig For Victory salad kicks off with sour milk cheese,
0:18:21 > 0:18:25then croutons of her controversial national loaf.
0:18:26 > 0:18:28- Nearly there?- Nearly there.
0:18:28 > 0:18:31She adds baby herbs, baby beetroot
0:18:31 > 0:18:33and yellow baby beetroot.
0:18:33 > 0:18:36- Are you happy with everything you've done?- Yes, think so.
0:18:36 > 0:18:39- Just hope Mr Clifford thinks so too. - Yes.
0:18:39 > 0:18:41Last on are cooked snails
0:18:41 > 0:18:44and dots of the British favourite, salad cream.
0:18:47 > 0:18:51- Is this your finest hour? - Close, close.
0:18:51 > 0:18:54- She's set the bar.- Yes.
0:18:54 > 0:18:56First Dig For Victory up, boys.
0:18:56 > 0:18:58- Let's go and taste it. - Lovely.
0:19:02 > 0:19:04- Looks beautiful, doesn't it?- Yeah.
0:19:04 > 0:19:05These are the baby beetroots.
0:19:05 > 0:19:08- Cooked naturally? Are they pickled? - Not pickled, no.
0:19:08 > 0:19:11The pickle is just in the vinaigrette that's on the outside.
0:19:11 > 0:19:14- For me, the veg could have been seasoned and cooked a bit more.- Yes.
0:19:14 > 0:19:18The snails have been braised in white wine and garlic.
0:19:18 > 0:19:20Snail's nice.
0:19:20 > 0:19:23- Would Vera be proud of that cheese? - Hopefully she would, yes.
0:19:23 > 0:19:26The cheese is quite rubbery for me.
0:19:27 > 0:19:31- Do you think this hits the brief? - I do, absolutely.
0:19:31 > 0:19:34It is Dig For Victory, isn't it? It's a garden salad.
0:19:34 > 0:19:36We've got garden vegetables and snails.
0:19:36 > 0:19:37The national loaf.
0:19:37 > 0:19:39- Is this how you wanted it? - Yes.
0:19:39 > 0:19:43I like what she's done with the bread. It's got a nice crunch to it.
0:19:43 > 0:19:45When the dish is put down, how are people going to know
0:19:45 > 0:19:49- that is the national loaf? - Well, I suppose they're not.
0:19:49 > 0:19:51Do you think people are going to know that's national loaf?
0:19:51 > 0:19:56No, I think it needs to be more pronounced, on the menu so people understand.
0:19:56 > 0:19:58Do you feel this is one of your stronger dishes?
0:19:58 > 0:20:01- No, the big ones are yet to come. - OK.
0:20:01 > 0:20:03Obviously I like mine better.
0:20:04 > 0:20:07- What would you mark this dish? - Maybe six.
0:20:07 > 0:20:08OK.
0:20:08 > 0:20:12- Seven out of ten for me. - Seven out of ten for me as well.
0:20:14 > 0:20:20- Hi.- Was he brutal?- No. That's later. He's not going to be brutal in there.
0:20:20 > 0:20:23- He's going to be brutal when he gives the scores.- Right.
0:20:23 > 0:20:26Next up is experienced newcomer James
0:20:26 > 0:20:28with his spiced pork,
0:20:28 > 0:20:31allium and mollusc dish -
0:20:31 > 0:20:33S-P-A-M.
0:20:33 > 0:20:37- Very nice. Where did you get them? - Wow.- I had them made for me.
0:20:37 > 0:20:42- What's this?- It's a little poem to help explain my dish, really.
0:20:42 > 0:20:46"Now Jackson had his acorns and Grant his precious rye.
0:20:46 > 0:20:49"Teddy had his poisoned beef, worse you can buy.
0:20:49 > 0:20:52"The doughboy had his hardtack without the Navy jam,
0:20:52 > 0:20:56"but armies on their stomachs move and this one moves on spam.
0:20:56 > 0:21:00- "Spice, pork, allium and molluscs." - Very clever.- Thank you.
0:21:00 > 0:21:05He starts his plate with allium in the form of leek puree,
0:21:05 > 0:21:09then adds deep-fried balls of star-anise-spiced pig's head,
0:21:09 > 0:21:11scallops,
0:21:11 > 0:21:13confit baby leek...
0:21:13 > 0:21:16- Are you nearly there? - Nearly there, nearly there now.
0:21:16 > 0:21:19..and finishes the plate with a pork vinaigrette.
0:21:21 > 0:21:23First dish out, Chef. How does it feel?
0:21:23 > 0:21:27- I'm happy with what's on the plate. - Does this honour the D-day veterans?
0:21:27 > 0:21:30- I certainly hope so, yes. - Let's go and try it.- Excellent.
0:21:34 > 0:21:37Tinned ham was a big staple of the ration diet on the front lines.
0:21:37 > 0:21:40I've changed the ingredients and recreated something
0:21:40 > 0:21:44- that shows off what we're all about in restaurant world today.- Yes.
0:21:45 > 0:21:49I think the veterans will understand the story this is trying to tell.
0:21:49 > 0:21:50Ta-da!
0:21:50 > 0:21:53- Are you happy with the pig's head?- Yes.
0:21:55 > 0:21:57- That's nice.- Beautiful flavour.
0:21:57 > 0:21:59- You get a lot of the star anise, don't you?- Yes.
0:21:59 > 0:22:03- What about the scallop?- Yes, came in amazing. Fresh this morning.
0:22:04 > 0:22:06The scallop's a bit overdone for me.
0:22:06 > 0:22:11- Altogether, do you honestly think the dish is working?- I'd say so, yes.
0:22:12 > 0:22:16- He's brought a lot of really nice combinations together on that plate. - He has.
0:22:16 > 0:22:21My biggest worry after tasting it, it may be a bit heavy, a bit rich.
0:22:21 > 0:22:24- Strong eight for me, I think. - Yeah, strong eight.- Strong eight.
0:22:29 > 0:22:32That was nerve-racking. Initial thoughts?
0:22:32 > 0:22:35Really, I don't know. He's not giving anything away.
0:22:36 > 0:22:38Last up is determined Mark,
0:22:38 > 0:22:41who still has plenty to do for his Dig For Victory.
0:22:43 > 0:22:46He's added baby leek, baby carrot and onion
0:22:46 > 0:22:48to his rabbit mousse flowerpots
0:22:48 > 0:22:52and finishes them off with flavour-enhanced edible soil.
0:22:52 > 0:22:53BLEEP!
0:22:53 > 0:22:56Under pressure. There's only two minutes left.
0:22:57 > 0:22:59While frying off his rabbit compression,
0:22:59 > 0:23:03he places his flowerpots on plates.
0:23:03 > 0:23:05Up to my eyeballs here.
0:23:05 > 0:23:07Next on is his rabbit leg compression,
0:23:07 > 0:23:10charred baby leek,
0:23:10 > 0:23:12rabbit loin
0:23:12 > 0:23:15and finally crispy pancetta.
0:23:20 > 0:23:23- How does that feel?- Yes. Done.
0:23:23 > 0:23:26The big question, Chef, will victory be yours?
0:23:26 > 0:23:28I'm quite optimistic with this dish.
0:23:33 > 0:23:37- Second Dig For Victory. It's enormous.- It's a big portion.
0:23:37 > 0:23:40Do you feel that this is a contender today?
0:23:40 > 0:23:43Honestly, I think I've hit the brief with that.
0:23:43 > 0:23:46I think he's really got to grips with the brief.
0:23:46 > 0:23:48He's really got on board with the Dig For Victory.
0:23:48 > 0:23:50He's got the soil, the vegetables,
0:23:50 > 0:23:53and rabbit was a big popular staple in the countryside.
0:23:53 > 0:23:57- The edible soil. Do you think that works?- Not quite.
0:23:57 > 0:23:59- A little bit over-seasoned for me. - OK.
0:23:59 > 0:24:01- It is salty.- Strong garlic.
0:24:01 > 0:24:05Do you think the flavour enhancer's brought something to the party?
0:24:05 > 0:24:09Yes, it's definitely there. It's heightened the earthy tones.
0:24:09 > 0:24:10I think you really get the flavour enhancer.
0:24:10 > 0:24:12Not sure about that with the parfait.
0:24:12 > 0:24:16- Are you happy with this, the rabbit compression?- Yes.
0:24:17 > 0:24:19I like the compression a lot.
0:24:19 > 0:24:22I think the flavour's really nice and the texture is nice as well.
0:24:23 > 0:24:26Does the dish work together as a whole?
0:24:26 > 0:24:30- Yeah. Not something I was worried about but I think it kind of makes sense.- OK.
0:24:30 > 0:24:32There's essentially three different dishes going on here.
0:24:32 > 0:24:36- He's overcomplicated it almost.- He has. The whole thing doesn't tie in.
0:24:36 > 0:24:39Do you feel your Dig For Victory is better than Mary-Ellen's?
0:24:39 > 0:24:41- I prefer to eat mine.- OK.
0:24:41 > 0:24:43I prefer my dish.
0:24:43 > 0:24:46I'd probably give it...a seven.
0:24:47 > 0:24:50- I'm going to give it a five. - I would say six.
0:24:50 > 0:24:54Hey. OK?
0:24:54 > 0:24:57- Yes. A bit daunting. Bit- BLEEP- as well.- Why?
0:24:57 > 0:25:01- The soil was a bit too salty for me. - Yes.
0:25:01 > 0:25:05It is an awful feeling when you put a dish up that you're not 100% happy with.
0:25:05 > 0:25:08Yeah. I'm not looking forward to going in to see what he says.
0:25:17 > 0:25:20Mary-Ellen, I'm going to start with you.
0:25:20 > 0:25:23Your Dig For Victory salad.
0:25:23 > 0:25:25I think the snails were cooked perfectly,
0:25:25 > 0:25:28the home-made cheese tasted nice,
0:25:28 > 0:25:32and the national loaf, big risk there,
0:25:32 > 0:25:37but I think once you'd fried it, it tasted really nice. However...
0:25:38 > 0:25:42..I think the beetroots could have been cooked a little bit more.
0:25:42 > 0:25:46I really appreciate all the hard work that you've put into this
0:25:46 > 0:25:48but the journey that you've taken,
0:25:48 > 0:25:51it doesn't really represent itself on the plate.
0:25:53 > 0:25:56- I can't see the story. - OK.
0:25:58 > 0:26:00James.
0:26:00 > 0:26:05Your S-P-A-M with spiced pig's head and roast scallops.
0:26:05 > 0:26:06I think the poem was clever
0:26:06 > 0:26:09and I think it really told a story on the plate.
0:26:10 > 0:26:13I thought the scallops were cooked perfectly.
0:26:13 > 0:26:17The pig's head pork balls, I thought they were really nice.
0:26:19 > 0:26:21But...
0:26:22 > 0:26:24..it's a really rich dish.
0:26:24 > 0:26:28I just think it needs a slight bit more acidity.
0:26:30 > 0:26:33Mark, for your Dig For Victory
0:26:33 > 0:26:37with rabbit, edible soil and allotment veg,
0:26:37 > 0:26:39I liked the compression.
0:26:41 > 0:26:43The parfait tasted really nice.
0:26:45 > 0:26:47The plant pot was a brilliant idea.
0:26:49 > 0:26:52But...
0:26:52 > 0:26:55with the rabbit next to it, I thought it was two completely different dishes
0:26:55 > 0:26:58and it didn't really work together.
0:26:58 > 0:26:59But my biggest problem...
0:27:02 > 0:27:04..was it was far too salty.
0:27:04 > 0:27:07Once I'd had some of the soil, it completely destroyed the dish for me.
0:27:11 > 0:27:12Mary-Ellen...
0:27:13 > 0:27:15..for your Dig For Victory salad...
0:27:21 > 0:27:23..I'm going to give you a six. - OK.
0:27:25 > 0:27:30James, for your spiced pig's head, roasted scallops...
0:27:34 > 0:27:36..I'm going to give you an eight.
0:27:38 > 0:27:42Mark, for your Dig For Victory...
0:27:47 > 0:27:49..I'm going to give you a five.
0:27:49 > 0:27:53It's not a great start but I've been in your shoes
0:27:53 > 0:27:55and I'm sure you can pull it back.
0:27:57 > 0:27:58Thank you very much.
0:28:00 > 0:28:01- Well done.- Thank you. Well done.
0:28:01 > 0:28:04After round one, James has a solid two-point lead,
0:28:04 > 0:28:07while Mary-Ellen and Mark need to play catch up.
0:28:07 > 0:28:10It's good. I wanted a good head start but there's a long way to go.
0:28:10 > 0:28:12- Not delighted.- No?- No.
0:28:12 > 0:28:15'I'm really glad I'm not last.'
0:28:15 > 0:28:16That would be horrible.
0:28:16 > 0:28:19- I'm over the- BLEEP- moon. - No, you're not.
0:28:21 > 0:28:24Very disappointed not to be ahead really.
0:28:24 > 0:28:27You know, I'll pick myself up.