0:00:03 > 0:00:05This week on Great British Menu,
0:00:05 > 0:00:08three of the North West's best chefs.
0:00:08 > 0:00:09Determined newcomer Mark Ellis...
0:00:09 > 0:00:12It will be nice to give something back to those D-Day veterans.
0:00:13 > 0:00:16..Jason Atherton's protege, James Durrant...
0:00:16 > 0:00:19It's all about really treating these guys at the banquet.
0:00:19 > 0:00:23..and returning contender, Heston Blumenthal trained Mary-Ellen McTague...
0:00:23 > 0:00:24Oh, that's so nice!
0:00:24 > 0:00:28..are going head-to-head for the chance to cook for our WWII veterans
0:00:28 > 0:00:31at a banquet commemorating the 70th anniversary of D-Day
0:00:31 > 0:00:35at London's awe-inspiring St Paul's cathedral.
0:00:37 > 0:00:41- Yesterday, James leapt into the lead.- James?
0:00:41 > 0:00:43I'm going to give you an eight.
0:00:43 > 0:00:48- Leaving his rivals reeling.- I'm over the BLEEP moon!- No, you're not.
0:00:49 > 0:00:52Today, it's a fight for fish course glory.
0:00:52 > 0:00:55It takes quite a lot of effort to serve food on its head.
0:00:55 > 0:00:59- And Mary-Ellen faces a frozen fish meltdown.- It's ruined.
0:00:59 > 0:01:02It's gone completely mushy.
0:01:02 > 0:01:04But will it leave her battered?
0:01:04 > 0:01:07- Pressure on you now? - Yeah, it is. It BLEEP well is.
0:01:08 > 0:01:12- Just fish and chips, Mary-Ellen. - No, mine's just fish and chips.
0:01:14 > 0:01:16She's got a big, big mountain to climb with this.
0:01:16 > 0:01:18This is going to either make or break her.
0:01:31 > 0:01:35This year, the chefs are paying tribute to the incredible heroes
0:01:35 > 0:01:38who fought for our freedom on the beaches of Normandy 70 years ago.
0:01:41 > 0:01:44They've been challenged to produce patriotic dishes that evoke
0:01:44 > 0:01:48- the spirit of wartime Britain. - Land of hope and glory.
0:01:48 > 0:01:51- Does this make you proud to be British?- I think so, yeah.
0:01:51 > 0:01:54And have been inspired by their own families
0:01:54 > 0:01:56- and people in their communities... - Wow!
0:01:56 > 0:01:59..who experienced this momentous period of history first-hand.
0:01:59 > 0:02:03You could hear bombs going and it was terrifying, really.
0:02:10 > 0:02:12Judging them all week is two Michelin-starred
0:02:12 > 0:02:15and twice banquet champion, Daniel Clifford.
0:02:17 > 0:02:20The fish course is the hardest out of all four to get right.
0:02:20 > 0:02:22So today, I'm looking for brilliant cooking,
0:02:22 > 0:02:24I'm looking for great execution
0:02:24 > 0:02:26and I don't think fish should be played with.
0:02:26 > 0:02:30I think it should be a piece of fish on a plate that tells a story.
0:02:31 > 0:02:33So, guys, a new day, new opportunity.
0:02:33 > 0:02:36Um...I'm a bit disappointed from yesterday, to be honest.
0:02:36 > 0:02:39I want to claw back a few points, too. Not a good start.
0:02:39 > 0:02:41But I saw last year, it all could change.
0:02:41 > 0:02:43We've all got to really try and impress them today.
0:02:43 > 0:02:46- Hopefully show them what we can all do again.- Yeah.
0:02:46 > 0:02:49- It's all about making an impact, I think.- Certainly is.
0:02:51 > 0:02:55First up is ambitious newcomer Mark Ellis, who overcomplicated
0:02:55 > 0:02:57and overseasoned his starter,
0:02:57 > 0:02:59putting him last, with just five points.
0:02:59 > 0:03:02He can't afford any mistakes today.
0:03:02 > 0:03:04I'm quite determined to get a better score with the fish.
0:03:04 > 0:03:07It's a simple dish in concept. Loads of really good flavours.
0:03:07 > 0:03:10Not a lot of room for error. I've given myself quite a bit to do.
0:03:10 > 0:03:13But hopefully, I'll pull it off this time and it'll be worthwhile.
0:03:13 > 0:03:18- How are you?- Very well, thank you. - Good.- Raring to go.- Ready for this?
0:03:18 > 0:03:21- Yeah.- So take me through the dish and where the inspiration came from.
0:03:21 > 0:03:23OK. The dish is called Marshland.
0:03:23 > 0:03:25My nan's father was a fisherman during the war,
0:03:25 > 0:03:28so they always did really well with fish.
0:03:28 > 0:03:30And because we live near a marshland,
0:03:30 > 0:03:33I've decided to do a marsh scape of where she grew up
0:03:33 > 0:03:35and all the things you can find in there.
0:03:35 > 0:03:38- You've got as lovely piece of plaice. - I'm going to fillet it.
0:03:38 > 0:03:40I'm going to make a mousse with the bottom fillets.
0:03:40 > 0:03:42Very high risk, so it needs to be spot on.
0:03:42 > 0:03:45- Not too much salt today, Chef. - Not too much salt, no.
0:03:45 > 0:03:48- These are the ingredients. There's, like, a duck egg.- Yeah.
0:03:48 > 0:03:49- I wouldn't expect this on a fish course.- No.
0:03:49 > 0:03:52- And you've got pig's caul there, as well.- Yeah.
0:03:52 > 0:03:55The duck egg, I'm going to make a vinaigrette with some of them
0:03:55 > 0:03:58and I'm going to serve a little bit of duck egg with the rest of it.
0:03:58 > 0:04:01- OK. Obviously, you've got samphire here.- My nan calls that sampkin.
0:04:01 > 0:04:04That's something her father would pick fresh when he came off the boat
0:04:04 > 0:04:07and bring back with the fish and they'd eat it together.
0:04:07 > 0:04:10- So this really is quite a close one to your heart.- Very much so, yeah.
0:04:12 > 0:04:14Mark's dish is called Marshland.
0:04:14 > 0:04:15He's got beautiful shrimps in there,
0:04:15 > 0:04:19he's got a beautiful piece of plaice. He's got a lovely box of ingredients.
0:04:19 > 0:04:21It's just whether he's overworking it.
0:04:21 > 0:04:23That's what's scaring me about his food.
0:04:25 > 0:04:30Next up in second place is returning chef Mary-Ellen McTague.
0:04:30 > 0:04:32Despite doing research into wartime Britain,
0:04:32 > 0:04:35her starter failed to hit the brief, scoring just six points.
0:04:36 > 0:04:39The fish course is a simple dish
0:04:39 > 0:04:42and so each component's going to have to be really, really good
0:04:42 > 0:04:46in order for it to stand out, otherwise it's going to be a flop.
0:04:50 > 0:04:52Mary-Ellen, explain to me the dish.
0:04:52 > 0:04:55So this dish is called Vera's Friday Night Fish Supper.
0:04:55 > 0:04:58And it's about what my husband's grandmother used to have
0:04:58 > 0:05:02as a weekly treat during the war years.
0:05:02 > 0:05:05I thought if we're going to do a banquet for veterans,
0:05:05 > 0:05:07we need to think about what kind of foods were treat foods.
0:05:07 > 0:05:09Something that would bring back memories,
0:05:09 > 0:05:11- something that had a sentimental value.- Yeah.
0:05:11 > 0:05:15- So I'm using some locally-grown potatoes.- OK.
0:05:15 > 0:05:17I'm going to fry them in dripping.
0:05:17 > 0:05:21- You're using a completely different fish.- This is megrim sole.
0:05:21 > 0:05:23So when I was looking into fish and chips
0:05:23 > 0:05:25that were served during the war years,
0:05:25 > 0:05:28this is one of the fish used quite a lot.
0:05:28 > 0:05:31Um...these are the black peas,
0:05:31 > 0:05:34so it's eaten a lot in my hometown of Bury.
0:05:34 > 0:05:36We have black peas and vinegar.
0:05:36 > 0:05:42Um...and I'm going to be making a vinegar jelly with a gelling agent.
0:05:42 > 0:05:44So the vinegar jelly will be battered and deep-fried.
0:05:44 > 0:05:47- That'll be a difficult one to pull off.- I've practised it.
0:05:47 > 0:05:48Well, practise makes perfect.
0:05:51 > 0:05:55Mary-Ellen's Vera's Friday Night Fish Supper, she's using megrim.
0:05:55 > 0:05:59I've never tasted it. It's a fish that is not commonly known.
0:05:59 > 0:06:02It could be one that amazes me, or it could be one I think,
0:06:02 > 0:06:04"Hmm. That should have been left in the sea."
0:06:06 > 0:06:09Last up is Jason Atherton's protege, James Durrant.
0:06:09 > 0:06:12Used to working in some of London's toughest kitchens,
0:06:12 > 0:06:14he kept a cool head yesterday,
0:06:14 > 0:06:16taking the lead with an eight for his starter.
0:06:16 > 0:06:18I'm determined to do well again.
0:06:18 > 0:06:21I suppose it's like an addiction. I want to keep doing it.
0:06:21 > 0:06:22It was a good feeling and a nice feeling
0:06:22 > 0:06:26and I don't really want to be in the losing position, really.
0:06:28 > 0:06:31Explain to me where the feeling of this dish has come from.
0:06:31 > 0:06:34My idea behind the brief was almost to take it on a journey.
0:06:34 > 0:06:38We've gone from wartime food to the future.
0:06:38 > 0:06:41- And this kind of comes in the category of dream food.- OK.
0:06:41 > 0:06:43It was a big thing speaking to my wife
0:06:43 > 0:06:46and talking about what her grandfather
0:06:46 > 0:06:48would've really dreamed for when he was out there
0:06:48 > 0:06:50and what he loved till the day he passed away.
0:06:50 > 0:06:53And fish and chips is up there.
0:06:53 > 0:06:56- Fish and chips has always been one of those ones, like a Friday special. - Yes.
0:06:56 > 0:07:00- So basically, we're starting with monkfish.- OK. - We've got a lovely monkfish here.
0:07:00 > 0:07:03Why have you chosen monkfish over cod or haddock or megrim?
0:07:03 > 0:07:07It works well with the spice. I'm rolling it in curry powder.
0:07:07 > 0:07:10- Are you battering this?- No. It's going to be complemented.
0:07:10 > 0:07:13We've got some lovely cod cheeks. This is going to be a cod cheek scampi.
0:07:13 > 0:07:17- so I'm wrapping them in my powdered Scampi Fries.- Does this work?
0:07:17 > 0:07:20- I think it gives it a scampi flavour.- Have you tried it?
0:07:20 > 0:07:25Yes, I have tried it. Yeah. And then the chips. We've got celeriac.
0:07:25 > 0:07:26And then I'm going to do scraps.
0:07:26 > 0:07:29So we're going to use a real traditional beer batter.
0:07:29 > 0:07:32And hopefully the ingredients are going to tell the story.
0:07:34 > 0:07:36James' fish and chips, he's got these cod cheeks
0:07:36 > 0:07:39and they're beautiful and he's going to wrap them in Scampi Fries.
0:07:39 > 0:07:43For me, that's a fear. He must have tried this dish.
0:07:43 > 0:07:45If he hasn't, it's a sinking ship.
0:07:52 > 0:07:54Ambitious Mark is quick to point out
0:07:54 > 0:07:57his rival chefs are producing very similar dishes.
0:07:59 > 0:08:02Two head-to-head fish and chips.
0:08:02 > 0:08:04It's the same as the last course, isn't it, really?
0:08:04 > 0:08:06They're very different dishes, aren't they?
0:08:06 > 0:08:08It didn't work out so well for me last time.
0:08:08 > 0:08:11Doesn't that mean it's a good idea, if more than one person's has it?
0:08:11 > 0:08:13Yeah. I agree.
0:08:13 > 0:08:15I didn't, so what does that say?
0:08:15 > 0:08:16LAUGHTER
0:08:18 > 0:08:20Returning contender Mary-Ellen's starter
0:08:20 > 0:08:22failed to hit the brief yesterday,
0:08:22 > 0:08:26so she needs nothing short of perfection with her fish course,
0:08:26 > 0:08:29Vera's Friday Night Fish Supper of megrim sole
0:08:29 > 0:08:31and technical vinegar jelly scraps.
0:08:31 > 0:08:33I've got a really big problem with my fish.
0:08:34 > 0:08:38It's been in the bottom of the fridge and it's frozen. It's ruined.
0:08:38 > 0:08:42- It's gone completely mushy, horrible texture.- You got more coming?- Yeah.
0:08:42 > 0:08:44I've sent out for some more and it's on its way,
0:08:44 > 0:08:46but it's not here yet and I'm not going to have time
0:08:46 > 0:08:49to get everything done that I need to do to that fish.
0:08:52 > 0:08:54It's a complete disaster for Mary-Ellen.
0:08:54 > 0:08:56For something that needs to be so fresh to not even be here
0:08:56 > 0:08:59when she needs it, let alone what she needs to do to it,
0:08:59 > 0:09:02I feel really sorry for her. She's got a big mountain to climb.
0:09:02 > 0:09:05If she pulls this one off, I'll be really surprised.
0:09:07 > 0:09:10He may lack the Michelin-star training of his rivals,
0:09:10 > 0:09:12but Mark is keen to make an impact.
0:09:12 > 0:09:15Yesterday, he overseasoned his complex starter.
0:09:17 > 0:09:21Today, his Marshland fish course is another complicated dish
0:09:21 > 0:09:24of plaice fillet and mousse, deconstructed potted shrimp
0:09:24 > 0:09:28- and unusual samphire, or sampkin puree.- Chef, how are you getting on?
0:09:28 > 0:09:31All right. made a really good start. Left myself quite a bit to do.
0:09:31 > 0:09:33So, what's going on here?
0:09:33 > 0:09:35What I'm going to do is roll them without the butter
0:09:35 > 0:09:37so I can serve them warm. The butter would melt.
0:09:37 > 0:09:40I'll make a powder with the butter so I can serve it warm.
0:09:40 > 0:09:42So you still get those buttery flavours.
0:09:42 > 0:09:44- It'll still be...? - Yeah. It's potted shrimp...
0:09:44 > 0:09:48- Potted shrimp done your way. - Obviously served with crispy plaice and sampkin.
0:09:48 > 0:09:51- So, this is sampkin puree? - That's sampkin puree, yeah.
0:09:51 > 0:09:53Nice and smooth, velvety, little hint of that salt.
0:09:53 > 0:09:56- Trying to keep the salt content down.- You've got a lot to do here.
0:09:56 > 0:10:01- Yeah.- The concerning thing for me is nothing seems to be what it is.
0:10:01 > 0:10:03- No.- You need to pull it together.
0:10:05 > 0:10:07Mary-Ellen has plenty of prep to do,
0:10:07 > 0:10:11- so her replacement fish arrives in the nick of time.- Right stuff?
0:10:11 > 0:10:14- Yeah, right stuff.- It's a bit smaller, isn't it?- It is.
0:10:14 > 0:10:17It's not exactly the right size, but at least it's fresh.
0:10:17 > 0:10:19- I mean, look at the difference.- Yeah.
0:10:21 > 0:10:23With her black peas in the pressure cooker,
0:10:23 > 0:10:27second-timer Mary-Ellen prepares her replacement megrim sole fillet.
0:10:27 > 0:10:29I'm really under pressure now
0:10:29 > 0:10:34because I haven't got a lot of time to get this prepped, brined, glued.
0:10:35 > 0:10:39Smaller than expected, she needs to adjust her portion size
0:10:39 > 0:10:42so they don't overcook in the batter.
0:10:42 > 0:10:45- How you getting on?- Because it's not going to have as long as I wanted to glue,
0:10:45 > 0:10:48I've had to roll it a bit tighter than I normally would.
0:10:48 > 0:10:50If I had longer to glue the fish, I would've rolled it looser
0:10:50 > 0:10:53- and let it keep more of a natural shape.- You don't look stressed out.
0:10:53 > 0:10:56- Do I not?- No.- That's my mum face. - Is it really?- Yeah.
0:10:56 > 0:10:59Tell me it's Vera's face. That's what we're trying to do today.
0:10:59 > 0:11:01Look at her. She's looking after me.
0:11:01 > 0:11:04- Yeah, she's looking over you. What's going on?- This is black peas.- OK.
0:11:04 > 0:11:06The slight risk with the black peas is you never really know
0:11:06 > 0:11:09what's going on in there until you take the lid off.
0:11:09 > 0:11:10- Are these on a timer?- Yes.
0:11:10 > 0:11:13They're having an hour from when they came up.
0:11:13 > 0:11:17She's cooking them for an hour. I can't work that out.
0:11:17 > 0:11:21Me, I'd normally cook my pulses for 30 minutes, maximum.
0:11:21 > 0:11:22That's a bit of a risk.
0:11:22 > 0:11:24If that dries out, they're going to be burnt.
0:11:27 > 0:11:29Mary-Ellen and James are going head-to-head
0:11:29 > 0:11:31with their takes on fish and chips.
0:11:31 > 0:11:34Both of them hoping it's a fitting tribute to commemorate D-Day
0:11:34 > 0:11:37and the spirit of resilience in wartime Britain.
0:11:38 > 0:11:43This dish was really a big treat for me and generations beforehand
0:11:43 > 0:11:45and it's all about really treating these guys at the banquet.
0:11:45 > 0:11:47And I suppose out of any of them,
0:11:47 > 0:11:49this one's really the dream food for me.
0:11:49 > 0:11:53Out of all the nicer foods that were available during the war,
0:11:53 > 0:11:57fish is chips is the one people still love today, but also, everyone
0:11:57 > 0:12:00could get hold of it because it was affordable and it wasn't rationed.
0:12:00 > 0:12:03- Although I did hear there were some queues for it.- Yeah, probably.
0:12:03 > 0:12:04- There still are.- Yeah!
0:12:07 > 0:12:10During the war, fish and chips was a treat for many
0:12:10 > 0:12:13and one of the very few foods that wasn't rationed.
0:12:13 > 0:12:16It's the inspiration for Mary-Ellen's fish supper,
0:12:16 > 0:12:19so she's come to a chip shop close to home to meet Sylvia,
0:12:19 > 0:12:23who has profound wartime memories of this much-loved wartime dish.
0:12:23 > 0:12:26Your parents would put you to bed, say, 7:00,
0:12:26 > 0:12:28and then you would hear the air raid sirens
0:12:28 > 0:12:32and then you would get up, get dressed, in the shelters
0:12:32 > 0:12:35and then somebody would say, "Shall we send out for fish and chips?"
0:12:35 > 0:12:38So, the fish and chip shops were open during air raid sirens?
0:12:38 > 0:12:42- Yeah, they were.- When everyone else was in the shelters.- Exactly.
0:12:42 > 0:12:44My sister used to go out for fish and chips
0:12:44 > 0:12:49when the bombs were dropping on Manchester.
0:12:49 > 0:12:53And, um...she used to take a list out of what we wanted
0:12:53 > 0:12:56and then she used to go and get them and then come back.
0:12:56 > 0:12:57That's amazing.
0:12:57 > 0:13:01You could hear bombs going and...it was terrifying, really.
0:13:01 > 0:13:04You could hear bombs landing, it wasn't just the siren you could hear?
0:13:04 > 0:13:06We could hear the sirens and then the bombs in Manchester.
0:13:06 > 0:13:11We were four miles from the centre of Manchester. You were frightened.
0:13:11 > 0:13:13You must have been.
0:13:14 > 0:13:16They haven't come to just any old chippy.
0:13:16 > 0:13:19Didsbury Fish Bar has been open for more than 100 years,
0:13:19 > 0:13:22so could well have been one of those that kept frying
0:13:22 > 0:13:24while the bombs were flying.
0:13:26 > 0:13:28It only remains to be seen if Sylvia will approve
0:13:28 > 0:13:32of Mary-Ellen's fish in light tempura-style batter.
0:13:32 > 0:13:33I do hope you like it.
0:13:33 > 0:13:36Mmm!
0:13:36 > 0:13:40- This is lovely, but I like a thicker batter.- OK.
0:13:40 > 0:13:41It's beautiful fish.
0:13:44 > 0:13:46Mmm. Great.
0:13:46 > 0:13:48I'm hugely relieved Sylvia liked the fish and chips,
0:13:48 > 0:13:53so I hope if it gets as far as the banquet, people there will enjoy it
0:13:53 > 0:13:56just as much and it'll do justice to a dish
0:13:56 > 0:13:58that has a lot of sentimental value for people.
0:14:01 > 0:14:05Back in the kitchen, Mary Ellen is straining her cooked black peas...
0:14:05 > 0:14:09And preparing the vinegar jelly for her megrim sole fish supper.
0:14:10 > 0:14:14Mark is using conventional ingredients in his own unique way.
0:14:14 > 0:14:17He's moved on to preparing the mousse element of his multifaceted
0:14:17 > 0:14:21marshland plaice and potted shrimp fish course.
0:14:21 > 0:14:24Easy on the salt, this time. Let the vegetables season it.
0:14:24 > 0:14:26Sometimes it works, sometimes it doesn't.
0:14:29 > 0:14:32Experienced newcomer James is once again keeping calm
0:14:32 > 0:14:36and in control - his ultimate fish and chips of curried
0:14:36 > 0:14:40monkfish and celeriac chips includes an unusual ingredient.
0:14:41 > 0:14:44Chef, I'm seeing everything come from you. Scampi Fries...
0:14:44 > 0:14:47What's going to be on the main course, pork scratchings?
0:14:47 > 0:14:49You seem to have brought a complete different outlook on this
0:14:49 > 0:14:52competition - flavours that no-one else would have done.
0:14:52 > 0:14:54I'm hoping I can create the ultimate fish and chips...
0:14:54 > 0:14:58That's what we're looking for. You called it that, so it needs to be.
0:15:01 > 0:15:04The pressure is on James to deliver on his promise.
0:15:04 > 0:15:07He is first to plate up his fish dish and, having made
0:15:07 > 0:15:10a strong start yesterday, needs to keep his lead today.
0:15:10 > 0:15:12What are the bits?
0:15:12 > 0:15:14Just beer batter. Proper scraps.
0:15:14 > 0:15:17- They just go in a little cone to sprinkle over the top.- As garnish?
0:15:17 > 0:15:19Yes.
0:15:23 > 0:15:26He starts his plate with butter-rich mushy pea puree,
0:15:26 > 0:15:28then it's his curried monkfish
0:15:28 > 0:15:31and the controversial scampi snack-coated cod cheeks.
0:15:32 > 0:15:35Next on, it's the unusual celeriac chips.
0:15:37 > 0:15:41- And tartar sauce.- I have to say, James, now I'm seeing this go on the plate,
0:15:41 > 0:15:44- I am a bit worried!- It's just fish and chips, Mary Ellen.
0:15:44 > 0:15:46No, MINE is just fish and chips!
0:15:49 > 0:15:51James continues with pickled cucumber
0:15:51 > 0:15:54and his beer-batter scraps in a newspaper cone
0:15:54 > 0:15:55complete the dish.
0:16:03 > 0:16:04Is this your finest hour?
0:16:04 > 0:16:07Monkfish could have rested a little longer, I think
0:16:07 > 0:16:09certainly, but I'm happy.
0:16:09 > 0:16:10Let's go and taste it.
0:16:15 > 0:16:17- It looks great.- Yes, I think the plate looks fantastic.
0:16:17 > 0:16:21- It's an ideal size for a fish course, as well.- Yeah.
0:16:23 > 0:16:26The monkfish is a fish you need to rest a little bit longer.
0:16:26 > 0:16:30Yes, I think I should have taken it out or put it on a little earlier.
0:16:30 > 0:16:34It just needs that bit more resting for the water to come out of it.
0:16:35 > 0:16:39That monkfish is really well cooked. Cuts through the spice quite well.
0:16:39 > 0:16:40Mmm!
0:16:40 > 0:16:43The spice on the monkfish, was this how you wanted it?
0:16:43 > 0:16:45You can taste it, you can taste the curry,
0:16:45 > 0:16:48it doesn't overpower the dish and the seasoning's good.
0:16:48 > 0:16:50This is the scampi fry coating.
0:16:50 > 0:16:52I think it's quite clever, it's got a really nice flavour.
0:16:52 > 0:16:55I just think it's a little bit overpowering for the cod.
0:16:55 > 0:16:57- So these are the celeriac chips.- Yes.
0:16:57 > 0:17:00I mean, they're never going to get as crispy as a potato,
0:17:00 > 0:17:03but I didn't want potato, I wanted to add a new element.
0:17:03 > 0:17:06Mm, really nice, but very salty.
0:17:06 > 0:17:09A little bit soggy I thought, really, if anything, in texture.
0:17:09 > 0:17:10But nice.
0:17:10 > 0:17:13For you to call this the ultimate fish and chips,
0:17:13 > 0:17:16that's a really bold statement. Do you feel you've pulled that off?
0:17:16 > 0:17:20In my opinion, yes, I think I have. It ticks the boxes for me.
0:17:20 > 0:17:23Fish, chips, mushy peas - it brings me back to childhood,
0:17:23 > 0:17:26- Friday night chippy tea. - OK.
0:17:28 > 0:17:30I reckon that's another eight.
0:17:33 > 0:17:35I think probably a seven.
0:17:35 > 0:17:37It's very, very strong cooking,
0:17:37 > 0:17:40but I'm just not convinced of its originality.
0:17:40 > 0:17:41Hey!
0:17:41 > 0:17:43All right, how did you get on?
0:17:43 > 0:17:45Not too bad, not too bad.
0:17:45 > 0:17:47- He's still not cracking. - Poker face.- Yeah, yeah, yeah.
0:17:47 > 0:17:49He's not giving anything away.
0:17:51 > 0:17:54Ambitious Mark is up next and is struggling with the wartime
0:17:54 > 0:17:58inspired hardtack biscuit for his marshland fish course.
0:17:58 > 0:18:00I'm having a bit of trouble keeping it flat,
0:18:00 > 0:18:03so time is running out and you don't want that.
0:18:06 > 0:18:08Mark needs to avoid the disaster he had yesterday
0:18:08 > 0:18:10with his over-seasoned starter.
0:18:10 > 0:18:12Are you happy with the way it's cooked?
0:18:12 > 0:18:14Couldn't be happier.
0:18:14 > 0:18:16Pleased the plaice is cooked perfectly,
0:18:16 > 0:18:19he starts his plate with duck egg yolk vinaigrette...
0:18:19 > 0:18:22followed by his deconstructed potted shrimp
0:18:22 > 0:18:24topped with a mace butter disc.
0:18:24 > 0:18:27It takes quite a lot of effort to turn food on its head!
0:18:27 > 0:18:30It's hard work. I think if Daniel doesn't like it,
0:18:30 > 0:18:33it might be that he doesn't get the story.
0:18:34 > 0:18:37Next on, plaice topped with plaice mousse,
0:18:37 > 0:18:39coated in breadcrumbs along with samphire puree.
0:18:41 > 0:18:45Then, it's the hardtack biscuit and sparingly sprinkled samphire.
0:18:50 > 0:18:54- That was hard work, chef.- Is the seasoning right?- Absolutely spot-on.
0:18:54 > 0:18:58- Perfect.- Does this honour the war veterans of D-Day?
0:18:58 > 0:19:01- Very much so. - OK, let's go and taste it.
0:19:05 > 0:19:07It's an edible marsh scene for me,
0:19:07 > 0:19:11sort of a landscape of the marsh on a plate.
0:19:11 > 0:19:12I know where it's from, I know the area
0:19:12 > 0:19:15and I think it does sum up where he's from.
0:19:15 > 0:19:17It's not as entirely obvious to me.
0:19:19 > 0:19:22What about the plaice and plaice mousse?
0:19:22 > 0:19:26I think it works quite well in the mouth
0:19:26 > 0:19:30when you get the fried plaice and soft plaice at the same time.
0:19:31 > 0:19:33The samphire is a little bit lost, isn't it?
0:19:33 > 0:19:36Yes, it's not a very bold flavour to flavour a mousse with, is it?
0:19:36 > 0:19:40- I think the fish is cooked lovely. - Hm.
0:19:40 > 0:19:41The vinaigrette -
0:19:41 > 0:19:44do you think the egg flavour is coming through on that?
0:19:44 > 0:19:46Yes, it's got that richness of the duck egg.
0:19:48 > 0:19:52The duck egg yolk vinaigrette is a little bit heavy on the olive oil.
0:19:52 > 0:19:54- A bit bitter.- Yes, I think it could do with a touch more vinegar.
0:19:54 > 0:19:58- Yeah...- Use that sharpness. It would really help the shrimps.
0:20:00 > 0:20:03The potted shrimp, do you think that's too dry?
0:20:03 > 0:20:05No, I think it comes together quite nicely with the vinaigrette,
0:20:05 > 0:20:08the samphire puree and the butter quite nicely under the fork
0:20:08 > 0:20:10when it's taken together.
0:20:10 > 0:20:11So this is the potted shrimp.
0:20:13 > 0:20:16It is perhaps a little bit dry.
0:20:16 > 0:20:19If you was going to score this dish, what would you give it?
0:20:19 > 0:20:22I think it's quite a high score, to be honest, Chef.
0:20:22 > 0:20:24Six.
0:20:25 > 0:20:26I'm going to go with a five.
0:20:26 > 0:20:30I think Daniel may struggle to find the story.
0:20:34 > 0:20:36Can't read him again at all.
0:20:36 > 0:20:39No idea what he's thinking. Um...
0:20:39 > 0:20:41Doesn't seem to get any easier, either,
0:20:41 > 0:20:45the more plates of food that come up, the harder it seems to get.
0:20:46 > 0:20:50It's been a hard day for returning contender Mary Ellen.
0:20:50 > 0:20:53She's last to plate up with her Vera's Friday Night Fish Supper
0:20:53 > 0:20:56of megrim sole, chips and black peas.
0:20:56 > 0:20:59How you getting on, how's your fish?
0:20:59 > 0:21:01Hopefully it's stuck.
0:21:04 > 0:21:08With time running out, Mary Ellen gets ready to batter her megrim.
0:21:08 > 0:21:12Her vinegar jelly cubes are added to the batter for her scraps,
0:21:12 > 0:21:15then she deep-fries her fish.
0:21:15 > 0:21:17- Pressure on you now, Mary Ellen. - Yes, it is.
0:21:17 > 0:21:19BLEEP!
0:21:19 > 0:21:21- Got a little ways to go.- Right.
0:21:24 > 0:21:26Twice-cooked chips are next on the plate,
0:21:26 > 0:21:28followed by her battered fish.
0:21:30 > 0:21:33Then it's a pot of the unusual black peas with vinegar...
0:21:35 > 0:21:38..topped with the technical vinegar jelly scraps.
0:21:38 > 0:21:41Mary Ellen wraps it all, chip-shop style,
0:21:41 > 0:21:45in wartime-inspired newspaper and serves with a pot of iced white tea.
0:21:49 > 0:21:54- Last dish of the day. - Yep.- Happy?- So-so.
0:21:54 > 0:21:57- OK, I'm taking mine through... - I'm looking forward to my dinner!
0:21:57 > 0:21:59Me too!
0:22:04 > 0:22:07You're close to my heart already.
0:22:07 > 0:22:10- Shall we tear it open? - Yes, you do the honours.
0:22:12 > 0:22:17It certainly smells like proper fish and chips, doesn't it? Yeah.
0:22:17 > 0:22:20- Are you happy with the colour on the fish?- Erm...
0:22:21 > 0:22:25Well, it could be a little more of a deep golden colour.
0:22:26 > 0:22:29The problem I had was the fish being a bit small.
0:22:29 > 0:22:31I didn't want it in the fryer any longer.
0:22:31 > 0:22:33The fish looks a little bit pale to me.
0:22:33 > 0:22:36- It's not the most vibrant-looking plate of food, is it?- No.
0:22:37 > 0:22:40- Chips, happy with them? - I am, actually. Um...
0:22:42 > 0:22:43Crunchy...
0:22:43 > 0:22:45Crunchy chip.
0:22:45 > 0:22:48Mmm. Nice flavour.
0:22:48 > 0:22:49Lovely chips.
0:22:49 > 0:22:54- And the puree, is this how you wanted it?- Um, yes.
0:22:54 > 0:22:55That's how we eat black peas!
0:22:59 > 0:23:01I'm just not sure about the colour, personally.
0:23:01 > 0:23:05- Did the jelly scraps work?- They went a little bit wrong, they did.
0:23:05 > 0:23:07The batter was a little bit too thin.
0:23:08 > 0:23:10But, um...
0:23:10 > 0:23:12Would you call that a ten?
0:23:12 > 0:23:14I'm going to give her a six again.
0:23:14 > 0:23:17- Being brutally honest, I'd probably give it a five.- Yeah.
0:23:17 > 0:23:20I'm not saying it's a bad dish, it's just not my cup of tea.
0:23:20 > 0:23:23The fish is quite an important part of the fish dish,
0:23:23 > 0:23:26so it would have been good to get that right, really!
0:23:32 > 0:23:36- He's not an easy one to crack, is he?- He's expecting a lot.- Yeah.
0:23:36 > 0:23:40I just hope I've done enough today to catch up a little bit.
0:23:40 > 0:23:44I really don't want to be behind after today. I'll be devastated.
0:23:54 > 0:23:58- Good evening, chefs.- Evening. - Evening.- How have you found today?
0:23:58 > 0:24:03- Another tough one.- I had really high hopes for the fish course.
0:24:03 > 0:24:06And the north-west won it, last year.
0:24:06 > 0:24:10But I have to say, today I've been bitterly disappointed.
0:24:13 > 0:24:15Mark, for your marshland...
0:24:17 > 0:24:19..I really enjoyed the potted shrimps.
0:24:21 > 0:24:22The fish...
0:24:22 > 0:24:26The outside was really nice and crisp and worked well with the dish.
0:24:27 > 0:24:29The seasoning was perfect.
0:24:31 > 0:24:34However, it's not all good news.
0:24:37 > 0:24:41The plaice was really overcooked, slightly mushy.
0:24:42 > 0:24:45The duck egg vinaigrette... I couldn't taste duck egg.
0:24:45 > 0:24:48All I could taste was olive oil.
0:24:48 > 0:24:50There were small bits of samphire on there,
0:24:50 > 0:24:53but I believe it needs more to be a real marshland.
0:24:54 > 0:24:56The dish needs work.
0:24:58 > 0:25:02James, for your fish and chips, I thought
0:25:02 > 0:25:04the scampi was a really nice touch.
0:25:05 > 0:25:08The chips weren't crisp, but the sweetness
0:25:08 > 0:25:11of the celeriac I thought worked quite nicely with the dish.
0:25:11 > 0:25:15The curried monkfish, I enjoyed the flavour of that.
0:25:15 > 0:25:18But... the monkfish really needed to rest.
0:25:18 > 0:25:20I found a dish little bit too salty.
0:25:20 > 0:25:23The big question I have to ask myself...
0:25:23 > 0:25:25was that the ultimate fish and chips?
0:25:28 > 0:25:32Mary Ellen. For Vera's Friday Night Fish Supper...
0:25:34 > 0:25:38..when we unwrapped it, it really did bring me back to that day and age.
0:25:40 > 0:25:43I really thought you were in danger of overcooking the black peas,
0:25:43 > 0:25:47but I actually quite enjoyed the texture.
0:25:47 > 0:25:51Your chips, definitely the best chips of the day, really nice and crisp.
0:25:52 > 0:25:54But...
0:25:54 > 0:25:57And today there's a few really big buts,
0:25:57 > 0:26:00I really felt underwhelmed
0:26:00 > 0:26:02by the dish itself.
0:26:02 > 0:26:04I was expecting to have a wow factor
0:26:04 > 0:26:07and I had blobs of jelly sitting on top of the black puree.
0:26:08 > 0:26:12And the fish was anaemic. It just didn't look pleasant.
0:26:12 > 0:26:14To be totally honest,
0:26:14 > 0:26:17I was really shocked that you'd put that dish on the pass.
0:26:18 > 0:26:20So, for the scores...
0:26:23 > 0:26:25Mark, for your marshland...
0:26:27 > 0:26:29..I'm going to give you...
0:26:30 > 0:26:31..a five.
0:26:33 > 0:26:36It needs to be more like a marshland
0:26:36 > 0:26:38than just fish on a plate.
0:26:39 > 0:26:42James, for your ultimate fish and chips...
0:26:45 > 0:26:47..I'm going to give you a five, too.
0:26:48 > 0:26:53If you're calling a dish "the ultimate fish and chips",
0:26:53 > 0:26:57it's really got to be the ultimate fish and chips.
0:26:57 > 0:26:58Mary Ellen...
0:26:58 > 0:27:02for Vera's Friday Night Supper, I'm going to give you...
0:27:06 > 0:27:07..I'm going to give you a four.
0:27:09 > 0:27:12I feel for a chef of your experience,
0:27:12 > 0:27:15you can give me a much better plate of food than that.
0:27:17 > 0:27:20Today hasn't been easy for me at all.
0:27:20 > 0:27:22The big question I ask myself - could I see any of these
0:27:22 > 0:27:24dishes at the banquet?
0:27:24 > 0:27:26And the answer has got to be no.
0:27:26 > 0:27:31So whoever goes through has really got to up their game on fish course.
0:27:33 > 0:27:37It's been a tough day. But I'm going to say good night.
0:27:39 > 0:27:42Tough, all right.
0:27:42 > 0:27:43- I'm shocked.- Mmm.
0:27:45 > 0:27:48Two courses down and James has a three-point lead with
0:27:48 > 0:27:50Mary Ellen and Mark both on just ten points.
0:27:50 > 0:27:52I'm absolutely stunned.
0:27:52 > 0:27:56That was awful. I feel completely sick.
0:27:56 > 0:27:58Pretty gutted, actually.
0:27:58 > 0:28:01You could tell he was disappointed.
0:28:01 > 0:28:03I knew it wasn't right when I put it up.
0:28:03 > 0:28:05I'm not sure James and Mark did.
0:28:05 > 0:28:10I can't believe any of the dishes were worthy of a score that low.
0:28:11 > 0:28:14I am absolutely devastated.
0:28:14 > 0:28:16Bit of a kick in the stomach for us all, really.
0:28:16 > 0:28:19Tomorrow, the fight continues with the main course,
0:28:19 > 0:28:21as the chefs go all-out to reverse their fortunes.
0:28:21 > 0:28:24Every time you get a disappointment with the scores, for me,
0:28:24 > 0:28:26it just makes me want to do better and better.
0:28:26 > 0:28:29- Hopefully cheer him up after yesterday.- Yes - oh, God!
0:28:29 > 0:28:32But will Daniel think it's their finest hour?
0:28:32 > 0:28:34I'm shaking just telling you it.
0:28:34 > 0:28:36I'm going to give you a ten.