0:00:03 > 0:00:05This week on Great British Menu,
0:00:05 > 0:00:08three of the North West's finest chefs.
0:00:08 > 0:00:10Returning contender Mary-Ellen McTague...
0:00:10 > 0:00:13- You don't look stressed out at all. - Do I not? This is my "mum" face.
0:00:13 > 0:00:15Jason Atherton protege, James Durrant...
0:00:15 > 0:00:17I'm very happy.
0:00:17 > 0:00:19And ambitious newcomer, Mark Ellis...
0:00:19 > 0:00:21Takes quite a lot of effort to turn food on its head.
0:00:21 > 0:00:25Are fighting it out to get their dishes to a banquet commemorating
0:00:25 > 0:00:29the 70th anniversary of D-Day at the incredible St Paul's Cathedral.
0:00:34 > 0:00:37Yesterday's fish course saw the chefs flounder.
0:00:37 > 0:00:41I have to say, today, I've been bitterly disappointed.
0:00:41 > 0:00:43With Mary-Ellen in particular...
0:00:43 > 0:00:45It's ruined, it's gone completely mushy.
0:00:45 > 0:00:47..getting battered.
0:00:47 > 0:00:50I was really shocked that you put that dish on the pass.
0:00:52 > 0:00:53Today's the main course.
0:00:53 > 0:00:55- It's going to one of them...- BLEEP - ..days, I can see it.
0:00:55 > 0:00:58And all three are desperate to win Daniel round.
0:00:58 > 0:01:02- Hopefully cheer him up after yesterday.- Yeah. Oh, God.
0:01:02 > 0:01:05But only one of them will perfectly redeem themselves.
0:01:05 > 0:01:07I'm shaking just telling you it.
0:01:09 > 0:01:10I'm going to give you 10.
0:01:22 > 0:01:24This year the chefs are commemorating the soldiers
0:01:24 > 0:01:27who fought on D-Day by creating dishes that tell a wartime story
0:01:27 > 0:01:31and demonstrate British cuisine's world-class renaissance
0:01:31 > 0:01:32since rationing.
0:01:32 > 0:01:33Wow!
0:01:33 > 0:01:35They've researched how their own communities
0:01:35 > 0:01:38were affected by the war.
0:01:38 > 0:01:40It's a dawning of a realisation, you know, the cost,
0:01:40 > 0:01:43and what people went through. It's such an overwhelming place.
0:01:45 > 0:01:47Judging them all week is twice winner
0:01:47 > 0:01:51and double Michelin star heavyweight, Daniel Clifford.
0:01:51 > 0:01:53Yesterday I had a really bad day.
0:01:53 > 0:01:57The fish courses weren't brilliant and I was shocked by it.
0:01:57 > 0:02:01They've got to start ticking all the boxes on the brief
0:02:01 > 0:02:03but also the food's got to be excellent.
0:02:03 > 0:02:06They've got to show me why they're in this competition.
0:02:07 > 0:02:11- How we feeling after yesterday? - Bit bruised.
0:02:11 > 0:02:14It was quite brutal, wasn't it? - Yeah, we took a bit of a beating.
0:02:14 > 0:02:16- We're not making the North West look great at the minute.- No.
0:02:16 > 0:02:19- So we need to do better today. - Yes.- We will.- And we will, yeah.
0:02:24 > 0:02:26First up is current leader James Durrant
0:02:26 > 0:02:30who used to work for two time Great British Menu winner, Jason Atherton.
0:02:30 > 0:02:32He didn't disappoint with his starter,
0:02:32 > 0:02:36but like his rivals came unstuck with his fish course yesterday.
0:02:36 > 0:02:38I'm feeling a little disappointed still
0:02:38 > 0:02:41but got to crack on and get them points back up, keep the lead
0:02:41 > 0:02:44and get through to the judges on Friday.
0:02:45 > 0:02:48- Morning, Chef.- Morning, how are you? - You all right? Yeah, I'm great.
0:02:48 > 0:02:51- Tell me about the dish.- Right, we've got English Rose Veal
0:02:51 > 0:02:52- with beans and toast.- OK.
0:02:52 > 0:02:55People say that is was the British spirit that won the war and I wanted
0:02:55 > 0:02:58- this to kind of celebrate that, you know?- Yeah.- It's a sharing dish to
0:02:58 > 0:03:00bring community together, like the Blitz spirit.
0:03:00 > 0:03:04- So, like a real family, sitting down, tucking in, eat what you like.- Yeah.
0:03:04 > 0:03:06- Loving it.- Yep.
0:03:06 > 0:03:08We've got these lovely veal cheeks here,
0:03:08 > 0:03:10really, really slowly cook them.
0:03:10 > 0:03:12We've got some fantastic baby vegetables,
0:03:12 > 0:03:13so some baby leeks, baby carrots.
0:03:13 > 0:03:16Just all kind of classic young vegetables.
0:03:16 > 0:03:17That's that part of the dish.
0:03:17 > 0:03:20The haricot beans, the broad beans and the lovely green beans,
0:03:20 > 0:03:23that's going to be the base of beans and toast.
0:03:23 > 0:03:24- With some lovely veal loin.- Yep.
0:03:24 > 0:03:27And then some really lovely fried veal, English sweetbreads.
0:03:27 > 0:03:30- You've got a lot to do today. - Yeah, I've got a lot to do.
0:03:30 > 0:03:31Well, that's good.
0:03:35 > 0:03:37James' dish is a sharing dish.
0:03:37 > 0:03:41He's got the beautiful veal, he's got these beans and toast.
0:03:41 > 0:03:44It sounds amazing but is it too simple?
0:03:44 > 0:03:49I just hope he can make sure that it's ticking all the boxes.
0:03:50 > 0:03:54Next up and in joint second place is determined first timer, Mark Ellis.
0:03:54 > 0:03:57So far, the modern twist he's made to his nan's wartime dishes
0:03:57 > 0:04:00haven't paid off and he's yet to score highly.
0:04:00 > 0:04:03Perhaps been a little bit cocky before now
0:04:03 > 0:04:06but yesterday was a bit of a wake-up call that I needed.
0:04:06 > 0:04:08Really confident in my main course.
0:04:09 > 0:04:12- Morning, Chef.- How are you? - Sleepless night.- Yeah, me too.
0:04:12 > 0:04:14Poor performance yesterday, bit disappointed.
0:04:14 > 0:04:15- Had a really good think.- OK.
0:04:15 > 0:04:17Taken all your criticism and advice on board
0:04:17 > 0:04:20- I've actually tweaked this dish. - OK.- The dish is Lobscouse.- OK.
0:04:20 > 0:04:23It's a traditional stew. The reason I chose it is because
0:04:23 > 0:04:25it was a dish that we grew up eating.
0:04:25 > 0:04:27- OK.- After speaking to my nan we found out that that was
0:04:27 > 0:04:29a recipe that she learned during the war from her mother.
0:04:29 > 0:04:32- Passed down generation by generation...- Yeah.- ..by generation.
0:04:32 > 0:04:35- Brilliant.- I've tried to keep it as faithful to the original version.
0:04:35 > 0:04:37Obviously with a few modern tweaks. So, I've got some
0:04:37 > 0:04:40beautiful racks of lamb, put a couple of cutlets on there,
0:04:40 > 0:04:42- give the veterans some opulence.- Lovely.
0:04:42 > 0:04:44I'm going to braise the lamb next.
0:04:44 > 0:04:46I'm going to lightly bind it with chicken mousse
0:04:46 > 0:04:47and I'm going to deep fry it and crisp it up.
0:04:47 > 0:04:49And then traditional vegetables really
0:04:49 > 0:04:51- so we've got some beautiful swede.- OK.
0:04:51 > 0:04:55Potatoes. Going to try and make a Parmesan and eggless gnocchi.
0:04:55 > 0:04:59- OK.- We used to have it with pickled red cabbage out of the jar.- Yeah.
0:04:59 > 0:05:01So what I'm going to do with that is a slight twist. I'm going to do a
0:05:01 > 0:05:03pickled red cabbage puree
0:05:03 > 0:05:05and I'm going to try and make a crisp as well.
0:05:05 > 0:05:07Just remember, you know, take your time,
0:05:07 > 0:05:10make sure everything's perfect and taste, taste, taste.
0:05:16 > 0:05:18Mark's doing Lobscouse which is a stew.
0:05:18 > 0:05:21It's proper British food but I know Mark.
0:05:21 > 0:05:23He can't stop himself.
0:05:23 > 0:05:26He's doing a red cabbage tuile.
0:05:26 > 0:05:29To me, that's Mark putting one of his modern twists on a dish
0:05:29 > 0:05:31that it might not need.
0:05:33 > 0:05:35Finally, with the same score as Mark,
0:05:35 > 0:05:37is second timer, Mary-Ellen McTague.
0:05:37 > 0:05:40Last year she impressed from the start
0:05:40 > 0:05:43but she struggled this week with a devastating score of 4
0:05:43 > 0:05:46for her fish course, her worst ever in the competition.
0:05:46 > 0:05:48Yesterday was horrific.
0:05:48 > 0:05:51I mean, it was awful, it was embarrassing, it was horrible
0:05:51 > 0:05:55seeing the disappointment on Daniel Clifford's face.
0:05:55 > 0:05:57So I just can't have a repeat of that.
0:05:59 > 0:06:03- Morning.- Good morning. - Sleep well?- No.- OK.
0:06:03 > 0:06:05- What we doing? - We're doing Bill's Pot Mess.- OK.
0:06:05 > 0:06:08Bill is my husband's grandfather
0:06:08 > 0:06:11and he was in the navy during the war on D-Day.
0:06:11 > 0:06:13- So this is really close to the heart? - Very, very.
0:06:13 > 0:06:16This is all about his experience.
0:06:16 > 0:06:19So there's two parts to it, there's one part which represents what
0:06:19 > 0:06:21he would have had when he was out at sea.
0:06:21 > 0:06:23They couldn't cook on board because it created smoke.
0:06:23 > 0:06:26So the first part is ship's biscuit and corned beef.
0:06:27 > 0:06:32I've got this beautiful brisket for the corned beef
0:06:32 > 0:06:35and then back in harbour they all got their food rations
0:06:35 > 0:06:37put together and made a big thing that they called Pot Mess.
0:06:37 > 0:06:41Got another lovely piece of meat here. This is the sirloin.
0:06:41 > 0:06:44This is going to be poached in a water bath and then roast.
0:06:44 > 0:06:46- OK and some beautiful kidneys.- Yep.
0:06:46 > 0:06:50We've got some locally grown kale, we've also got turnip and...
0:06:50 > 0:06:52- Then we've got this. - Yeah, we've got some rum.
0:06:52 > 0:06:55- OK, so the party's going to start today as well.- Yeah, so you're
0:06:55 > 0:06:57going to get a rum ration just like Bill would've done on board.
0:06:57 > 0:07:00- Does that scare you, boys?- She's certainly done a lot of work,
0:07:00 > 0:07:01she's put a lot of effort into it
0:07:01 > 0:07:03and I think she's got a lot to prove so, yeah.
0:07:08 > 0:07:09Mary-Ellen's doing two dishes.
0:07:09 > 0:07:12To do one dish and get it right is hard enough
0:07:12 > 0:07:14but to do two dishes, that's a massive risk.
0:07:14 > 0:07:16I just hope it pays off for her.
0:07:23 > 0:07:27The chefs are still in shock at yesterday's bad result.
0:07:29 > 0:07:32Every time we get a disappointment with the scores, for me,
0:07:32 > 0:07:34- it just makes me want to do better and better.- Yeah.
0:07:34 > 0:07:36Think yesterday it was my seasoning, it wasn't right
0:07:36 > 0:07:40and me being impatient and trying to serve it too quick.
0:07:41 > 0:07:43So, how are you going to impress Daniel today?
0:07:43 > 0:07:46Trying my best with the cooking really. I want to get it perfect.
0:07:46 > 0:07:48I want the seasoning right, I want the execution right
0:07:48 > 0:07:51and hopefully the whole idea of sharing
0:07:51 > 0:07:54and the getting together will cheer him up after yesterday.
0:07:54 > 0:07:56Yeah. Oh, God. He looked so miserable.
0:07:56 > 0:07:59Don't worry, I'm up first. I'll try my best.
0:08:00 > 0:08:04Jason Atherton protege, James is aiming to keep his lead with
0:08:04 > 0:08:06an elaborate dish named English Rose Veal.
0:08:07 > 0:08:09Got a lot of pans on the stove there.
0:08:09 > 0:08:11- You going to save some room for me? - No, not at all.
0:08:13 > 0:08:16He's busy making a veal cheek stew, known as a blanquette which
0:08:16 > 0:08:21he's serving with a new take on the British classic, beans on toast.
0:08:21 > 0:08:24- James, how's it going? - Yeah, all good.- These your beans?
0:08:24 > 0:08:26Yeah, we've got butter beans cooking down in the veal sauce.
0:08:26 > 0:08:29White beans with a little bit of garlic and thyme in there.
0:08:29 > 0:08:32The beans were the big staple in the British diet during the 1940s.
0:08:32 > 0:08:34- The veal cheeks I'm braising.- Lovely.
0:08:34 > 0:08:36The veal loin, that's going to go carved over the beans and
0:08:36 > 0:08:38then the breadcrumbs are drizzled over the top.
0:08:38 > 0:08:41Is this going to be the main course of the banquet?
0:08:41 > 0:08:42It ticks all the boxes,
0:08:42 > 0:08:44the flavours all work, I'm happy with it.
0:08:44 > 0:08:48James' downfall yesterday was the dish was far too salty.
0:08:48 > 0:08:51I just hope today that he has full control of his seasoning.
0:08:51 > 0:08:53Also, he's got quite a bit to do.
0:08:53 > 0:08:55I'm just a bit concerned
0:08:55 > 0:08:58whether he can pull it all together at the last minute.
0:09:00 > 0:09:03Desperate to put yesterday's disaster behind her is
0:09:03 > 0:09:06returning contender, Mary-Ellen.
0:09:06 > 0:09:09This time last year I got an 8 for my main course.
0:09:09 > 0:09:12Do you feel that you're on that sort of level now after yesterday?
0:09:12 > 0:09:16- Well, that was a different course. I knew it wasn't my strongest.- Yeah.
0:09:17 > 0:09:20With her two part main, she's aiming to tell the story of what her
0:09:20 > 0:09:24husband's grandfather Bill ate while in the navy during the war.
0:09:24 > 0:09:27The inspiration behind the dish, Bill's experiences,
0:09:27 > 0:09:29it's made this the most important dish for me, really.
0:09:31 > 0:09:36She's doing her own take on ship's biscuit and corned beef.
0:09:36 > 0:09:38- And Bill was there on D-Day, on Normandy...- Yeah.
0:09:38 > 0:09:41- Definitely don't want to let him down with it then.- Well, no.
0:09:43 > 0:09:45As well as Pot Mess,
0:09:45 > 0:09:49a type of stew with beef sirloin, kidneys, dumplings and vegetables.
0:09:51 > 0:09:53She's under pressure to pull it all off.
0:09:54 > 0:09:57- How you getting on, young lady? - Yeah, OK, thank you.- You all right?
0:09:57 > 0:10:01Yeah, yeah. Just really want to make sure everything's perfect, you know,
0:10:01 > 0:10:05- got a lot to make up...- Yeah. - ..for after yesterday.
0:10:05 > 0:10:08It was a big blow and kind of embarrassing as well. So...
0:10:08 > 0:10:13- Well...have you got two minutes? - Yeah.- Yeah? Come with me.
0:10:16 > 0:10:19I feel personally that this could be your day.
0:10:19 > 0:10:22When you were telling me about the box it made me slightly well up
0:10:22 > 0:10:26because I can see how much love and passion you've put into it, yeah?
0:10:26 > 0:10:28Take a step back. Take a deep breath.
0:10:28 > 0:10:31You've got two guys in there who are cooking really good food
0:10:31 > 0:10:35but yours has got the whole journey about it.
0:10:35 > 0:10:36- Just good luck, yeah?- Thank you.
0:10:36 > 0:10:38- Please.- Thank you.
0:10:42 > 0:10:46If executed properly this dish is...I know it's a good dish,
0:10:46 > 0:10:49I've just got to get it right and if I do, I think he'll really like it.
0:10:53 > 0:10:56Also out to impress today is ambitious Mark
0:10:56 > 0:11:00who's modernising his nan's recipe for Lobscouse.
0:11:00 > 0:11:03Instead of stewing all his ingredients in one pot,
0:11:03 > 0:11:06Mark is cooking them individually.
0:11:06 > 0:11:09Braising lamb neck,
0:11:09 > 0:11:10roasting lamb cutlets
0:11:11 > 0:11:13and instead of potato,
0:11:13 > 0:11:15he's making an eggless potato gnocchi.
0:11:15 > 0:11:18What I'm trying to recreate is almost an overcooked boiled potato.
0:11:18 > 0:11:21I really want that texture but I don't want to overcook a potato
0:11:21 > 0:11:23- because that's not what chefs do, yeah?- Yeah.
0:11:23 > 0:11:26He had just as elaborate plans for the rest of his veg
0:11:26 > 0:11:29but after being marked down by Daniel for over complicating
0:11:29 > 0:11:32his first dishes, he's chosen a safer route today.
0:11:32 > 0:11:34What I was going to do was like a carrot mousse,
0:11:34 > 0:11:37I was going to do a swede puree and basically I've just gone back
0:11:37 > 0:11:41to doing sort of diced, roasted, poached swede. Yeah.
0:11:41 > 0:11:43I really want that clarity of bold flavours,
0:11:43 > 0:11:45that's what I'm going for with this dish.
0:11:45 > 0:11:48It really needs to bring back loads of nostalgic memories.
0:11:48 > 0:11:50Big family favourite mine is, scouse.
0:11:50 > 0:11:52It's so close to a lot of people's hearts, you know,
0:11:52 > 0:11:54in the war effort it played quite an important part
0:11:54 > 0:11:56- in keeping everybody going. - - OK.
0:12:01 > 0:12:03To research his main course of Lobscouse,
0:12:03 > 0:12:06Mark took a trip to its spiritual home Liverpool,
0:12:06 > 0:12:10where during the war, ships brought vital food supplies to Britain.
0:12:10 > 0:12:12- You OK?- Yes, thank you.
0:12:12 > 0:12:14He met up with historian, Frank Carlyle.
0:12:15 > 0:12:18This was the main port in the whole of the country.
0:12:18 > 0:12:22This would've been chock-a-block, not only with warships
0:12:22 > 0:12:25but also the merchant ships that brought in not only arms
0:12:25 > 0:12:31but also the food which was really essential for everybody.
0:12:32 > 0:12:36In this unassuming building in the city centre the Allied Forces
0:12:36 > 0:12:40built a secret bunker of great strategic importance.
0:12:40 > 0:12:43- It's all very mysterious, Frank, where are we?- Well, we're actually
0:12:43 > 0:12:46in the headquarters of the Western Approaches.
0:12:46 > 0:12:50This was where the battle of the Atlantic had actually taken place.
0:12:50 > 0:12:53- Right.- It was here that the commander-in-chief would have
0:12:53 > 0:12:57plotted where the U-boats were for the safety of our convoys
0:12:57 > 0:13:00getting through here to Liverpool.
0:13:00 > 0:13:02- Right here.- Incredible.
0:13:03 > 0:13:08But, Mark, over 3,000 merchant ships were actually lost
0:13:08 > 0:13:11through the U-boats.
0:13:12 > 0:13:20And also 175 Royal Navy ships were also lost.
0:13:20 > 0:13:23It's a dawning of a realisation, you know, the cost,
0:13:23 > 0:13:24and what people went through.
0:13:24 > 0:13:26It's such an overwhelming place.
0:13:26 > 0:13:30With so many boats never making it to shore, food was scarce and
0:13:30 > 0:13:34Liverpool's favourite one pot dish, Lobscouse became even more popular.
0:13:34 > 0:13:38At Maggie May's cafe, 81-year-old regular, Mike Kelly remembers
0:13:38 > 0:13:40it always being on the menu.
0:13:40 > 0:13:43It's very relevant to the war years, Mark.
0:13:43 > 0:13:48- It was easy to get bits and pieces to make a good pan of scouse.- Yeah.
0:13:48 > 0:13:52- The main ingredients as we know was the potatoes...- Yeah, yeah.
0:13:52 > 0:13:55- ..you know and the veg and meat. If you could...- If you could get it,
0:13:55 > 0:13:57- yeah.- ..afford meat in those days.
0:13:57 > 0:14:01With the meat being scarce as well and being rationed,
0:14:01 > 0:14:03that's how blind scouse came into.
0:14:03 > 0:14:07The blind scouse meant that there was no meat in the scouse.
0:14:08 > 0:14:12The absence of meat also saw new additions to the dish.
0:14:12 > 0:14:16To bulk it out, beetroot or pickled red cabbage was added on the side.
0:14:16 > 0:14:18I'd really love it if you could try this for me
0:14:18 > 0:14:20- and give me your opinion.- Great.
0:14:20 > 0:14:24It's my nan's recipe, I've tried to do it as authentically as I can.
0:14:27 > 0:14:31- It's delicious.- Good.- I can see Frank and I asking for more.
0:14:31 > 0:14:35That's encouraging to hear as this is the basis for my main course.
0:14:37 > 0:14:38It's really important to do well.
0:14:38 > 0:14:40I feel like I owe it to the people of Liverpool
0:14:40 > 0:14:43and also to my nan, especially with this course to get it right.
0:14:43 > 0:14:47There's so much history around it and so many people
0:14:47 > 0:14:51find it a staple part of their diet still to this day.
0:14:51 > 0:14:54I really, really don't feel I can let anyone down with this one.
0:15:03 > 0:15:05But Mark has had a set back.
0:15:05 > 0:15:08He's over reduced his lamb stock.
0:15:10 > 0:15:11Do it again.
0:15:11 > 0:15:14- It's going to be one of those... - BLEEP- ..days, I can see it.
0:15:14 > 0:15:17Meanwhile he starts his red cabbage element which he's determined
0:15:17 > 0:15:21to bring into the modern era by turning it into a crispy tuile.
0:15:21 > 0:15:25- Mark. How's it getting on?- OK, yeah.- What's this?
0:15:25 > 0:15:29- This is pickled red cabbage.- OK. - So I've juiced the red cabbage.
0:15:29 > 0:15:32- Yeah.- This has been thickened with Ultratex. It's a starch that allows
0:15:32 > 0:15:34you to thicken liquids cold so you don't have to destroy
0:15:34 > 0:15:37the natural flavour by heating them up. So it's a really different
0:15:37 > 0:15:40flavour. I'm hoping that it will cut through the richness of the lamb
0:15:40 > 0:15:43- a little bit.- And then you're going to dry it out in the oven?- Yeah,
0:15:43 > 0:15:46- that's right.- How are you keeping it from not going soft?
0:15:46 > 0:15:48It doesn't go soft. Keep it in an airtight container,
0:15:48 > 0:15:51break it at the very last minute and it should be nice and crisp.
0:15:51 > 0:15:53Mark is on fire today.
0:15:53 > 0:15:56He's cooking his socks off but he's changing things again.
0:15:56 > 0:16:00Pickled cabbage is now a tuile, that scares me because I know
0:16:00 > 0:16:04for a fact tuiles, once they go onto warm plates, they melt.
0:16:07 > 0:16:11James is first to plate up his English Rose Veal main course.
0:16:13 > 0:16:16- Smells great, James!- Thank you.
0:16:16 > 0:16:20- He begins by filling a large pot with veal cheek stew.- You happy?
0:16:20 > 0:16:23Yeah, I'm very happy. Let's just hope Daniel thinks so.
0:16:25 > 0:16:29Then turns his attention to the side element, beans on toast.
0:16:29 > 0:16:32He starts with mushrooms and green beans.
0:16:33 > 0:16:36Then adds his stewed beans with veal sweetbreads.
0:16:40 > 0:16:44- Next on is roasted veal loin. - It's coming right now.
0:16:44 > 0:16:48Topped off with breadcrumb toast fried in butter and veal stock.
0:16:51 > 0:16:52Well done, Chef.
0:16:53 > 0:16:55- Are you happy with it? - Yes, I am. Yeah, yeah.
0:16:55 > 0:16:57It's for everyone to get in and enjoy.
0:16:57 > 0:16:59OK, do you want me to hold the plate?
0:16:59 > 0:17:01That would be perfect, thank you.
0:17:02 > 0:17:05- How do you feel?- Nervous.
0:17:10 > 0:17:12- Does this dish tell a story? - I like to think so, yeah.
0:17:12 > 0:17:14A big thing struck me in the brief
0:17:14 > 0:17:16and it was about the Blitz spirit and the community spirit
0:17:16 > 0:17:19so I wanted to represent that by getting people together
0:17:19 > 0:17:21and sharing and enjoying the food together.
0:17:21 > 0:17:22OK.
0:17:22 > 0:17:24It's a really nice idea to have something that you put down
0:17:24 > 0:17:27- in the middle of table and everyone kind of helps themselves.- Yeah.
0:17:27 > 0:17:29- That could really work.- Yeah.
0:17:29 > 0:17:31The tarragon is coming through with the blanquette,
0:17:31 > 0:17:33is this how you wanted it?
0:17:33 > 0:17:35Yeah. I think it really freshens it up.
0:17:36 > 0:17:40- So, the blanquette.- It's really good.- That's really good.
0:17:40 > 0:17:43Really good. Cor, blimey.
0:17:43 > 0:17:44And this is the veal loin.
0:17:47 > 0:17:50- That loin there is really tender. - Yeah.- Nice flavour.
0:17:50 > 0:17:53- I really like that, think he's done really well.- Yeah, I do.
0:17:53 > 0:17:54This is the beans and toast.
0:17:54 > 0:17:58Yeah, what I wanted to do was give the dish a different texture.
0:17:58 > 0:18:01Beans are good, nicely cooked. Little bit under seasoned for me.
0:18:01 > 0:18:02Yeah.
0:18:02 > 0:18:06- Do you think this is your finest hour?- I believe so, yeah.
0:18:06 > 0:18:09- I'm really worried now.- Yeah.
0:18:09 > 0:18:13- If you was me, what would you mark it?- I think it was 7 or 8 today.
0:18:14 > 0:18:16- I'm going to give him 9. - Yeah, I think I will as well.
0:18:21 > 0:18:24- That was really good. How did you get on?- Yeah, I know, I'm happy.
0:18:24 > 0:18:26- You're happy? - Yeah, I'm happy with today.
0:18:26 > 0:18:28You've definitely raised the bar, mate.
0:18:28 > 0:18:32- Fingers crossed. - Sorry, bit lost for words!
0:18:32 > 0:18:34No, I really like that, mate. I'm a bit underwhelmed(!)
0:18:34 > 0:18:36- It was, it was lovely.
0:18:36 > 0:18:37Thank you.
0:18:38 > 0:18:41Next up is returning chef Mary-Ellen.
0:18:41 > 0:18:42Don't drop it.
0:18:42 > 0:18:44Don't drop it, don't drop it, don't drop it.
0:18:44 > 0:18:46With her two part beef dish, Bill's Pot Mess,
0:18:46 > 0:18:48named after her husband's grandfather.
0:18:48 > 0:18:50What's that, Mary-Ellen?
0:18:50 > 0:18:51It's a radio.
0:18:51 > 0:18:54- RADIO BLARES - Oh, that was just the tuning.
0:18:54 > 0:18:57- Today when I come up to the pass I'm going to play some music.- Yeah.
0:18:57 > 0:19:00But if I manage to get to the judges' chamber I'll be playing Bill
0:19:00 > 0:19:04talking about his experiences on board HMS Wensleydale.
0:19:04 > 0:19:05- Oh, really?- Yeah.
0:19:07 > 0:19:09She has more wartime props up her sleeve.
0:19:09 > 0:19:12Her ship's biscuit and corned beef is served in ration tins.
0:19:13 > 0:19:16You serving in two parts or is it all going up together?
0:19:16 > 0:19:18Today it's going up together, if I was to get through to the
0:19:18 > 0:19:21- judge's chamber it would be two-parter.- Yeah.
0:19:21 > 0:19:25She starts her Pot Mess with kale.
0:19:25 > 0:19:26Next on go girolles.
0:19:28 > 0:19:30Kidney.
0:19:31 > 0:19:33Beef sirloin.
0:19:33 > 0:19:36- Looking good, Mary-Ellen. It sure smells lovely.- Thank you very much.
0:19:36 > 0:19:38Dumplings...
0:19:38 > 0:19:40and truffle all topped off with gravy.
0:19:42 > 0:19:46- They not deal with the heat very well?- No!- BLEEP
0:19:47 > 0:19:51Luckily she has a spare set of cups for her beef consomme with rum.
0:19:52 > 0:19:56MUSIC ON RADIO
0:19:59 > 0:20:03- Music, nice touch. Happy? - Yes, think so.
0:20:03 > 0:20:05What do you think, boys?
0:20:05 > 0:20:07Looking good, I'd be happy if I was Bill on board.
0:20:07 > 0:20:10I thought we was going to have a rum?
0:20:10 > 0:20:12We are!
0:20:13 > 0:20:15- We're totally having a rum.- Great.
0:20:18 > 0:20:20- Think the radio was a lovely touch. - Yeah, she's done well.
0:20:20 > 0:20:23She's nailed the brief with that and the fact she's telling the story and
0:20:23 > 0:20:26you've got the tins, the rations, the rum, I think that's great.
0:20:26 > 0:20:28Bully beef, is this how you wanted it?
0:20:28 > 0:20:30Think it's slightly under seasoned.
0:20:30 > 0:20:33- Is that supposed to be corned beef?- Yeah.
0:20:33 > 0:20:35Think it perhaps needs a bit more seasoning.
0:20:35 > 0:20:38- Biscuit, think that works?- I think there's not quite enough salt
0:20:38 > 0:20:41in there. It's kind of lost its impact actually.
0:20:41 > 0:20:42Textures are great on that.
0:20:42 > 0:20:46- Really crunchy thin biscuit, think she did really well with that.- Yeah.
0:20:46 > 0:20:48This is the beef consomme with rum.
0:20:53 > 0:20:54That's nice.
0:20:54 > 0:20:56All right, shall we move onto presentation?
0:20:56 > 0:20:58It could be a bit tidier, I suppose, yeah.
0:20:58 > 0:21:00I think this is a lovely idea in the box
0:21:00 > 0:21:02but I'm finding it difficult to get in.
0:21:02 > 0:21:04- Difficult to eat.- Yeah.
0:21:04 > 0:21:09- What about the size of the beef?- I think I've done it slightly too big.
0:21:09 > 0:21:12- It's a lovely flavour to the beef. - The beef's great.
0:21:12 > 0:21:15- What would you score it?- Erm...
0:21:15 > 0:21:177?
0:21:18 > 0:21:20I'm going to give her 7 for that. I'm impressed.
0:21:20 > 0:21:22I'm going to give her 8.
0:21:26 > 0:21:28Er...I'm not sure about that.
0:21:29 > 0:21:32He seemed pretty underwhelmed.
0:21:32 > 0:21:35Think he was excited about it when he saw it come up to the pass
0:21:35 > 0:21:37but didn't seem to enjoy eating it very much...
0:21:40 > 0:21:41Which is unfortunate.
0:21:44 > 0:21:48Last up is ambitious Mark with his modern take on the old classic
0:21:48 > 0:21:50Lobscouse stew.
0:21:50 > 0:21:52Feeling confident at this point, Mark?
0:21:52 > 0:21:56I'm really confident with this dish, yeah. I love it, I think it's great.
0:21:56 > 0:21:59He starts his plate with carrot puree.
0:21:59 > 0:22:00- That lamb all right, Mark?- Perfect.
0:22:00 > 0:22:03Then adds lamb cutlets,
0:22:03 > 0:22:07unusual burnt onion, potato gnocchi.
0:22:07 > 0:22:08This looks good.
0:22:09 > 0:22:11Deep-fried lamb neck.
0:22:11 > 0:22:13- Certainly not how my nan used to make scouse.
0:22:13 > 0:22:15No.
0:22:15 > 0:22:17And baby vegetables.
0:22:17 > 0:22:20Finally he adds his controversial red cabbage tuile
0:22:20 > 0:22:22and pots of sauce on the side.
0:22:25 > 0:22:27- Happy?- Yes, Chef, very.
0:22:27 > 0:22:31- For me this really does represent a modernised version of scouse.- OK.
0:22:31 > 0:22:33The original recipe was from my nan so it's quite important to me
0:22:33 > 0:22:36to get this one tasting right and looking right.
0:22:36 > 0:22:37OK.
0:22:37 > 0:22:39- Do you want to carry that for me, Chef?- Yeah.
0:22:43 > 0:22:47- The braised lamb, is this how you wanted it?- Yeah.
0:22:47 > 0:22:50- Lamb neck, isn't it? - Nice garlicky flavour.
0:22:50 > 0:22:53- Texture's great, really moist.- Yeah.
0:22:53 > 0:22:55And what about the cooking on the lamb?
0:22:55 > 0:22:59It's a touch over from when it's been resting. Just a touch.
0:22:59 > 0:23:02The lamb. Mmm. That's really tender.
0:23:02 > 0:23:04Potato, is this how you wanted it?
0:23:04 > 0:23:06Really happy.
0:23:06 > 0:23:08- Do you think that's worked, the gnocchi?- I like the flavour.
0:23:08 > 0:23:11He's gone for a bit of pepper in there, it's nicely seasoned.
0:23:11 > 0:23:13What was the thought process behind the tuile?
0:23:13 > 0:23:17I thought veterans might like to try the flavour but in a new way.
0:23:17 > 0:23:19That's got a good flavour to it.
0:23:19 > 0:23:23- A lot more intense than I kind of anticipated it to be.- It is.
0:23:23 > 0:23:25Does this dish tell a story?
0:23:25 > 0:23:28To a lot of people in Liverpool, I think if they ate this dish,
0:23:28 > 0:23:30they have the nostalgia, the flavour, I think
0:23:30 > 0:23:34everybody would have an individual story involved with this dish.
0:23:34 > 0:23:38I don't think it has nostalgia, that obvious impact to it.
0:23:38 > 0:23:39By itself, no.
0:23:39 > 0:23:40Give me your score.
0:23:40 > 0:23:43I'd be disappointed with less than 7 for that.
0:23:43 > 0:23:46- I'm going to give it 6, I think. - 6 from me as well.
0:23:49 > 0:23:52- How you doing, mate? - Another tough one.- Yeah?- Yeah.
0:23:52 > 0:23:54It was tough going in after seeing your dishes.
0:23:54 > 0:23:57Think everyone raised the bar really high today so yeah, rattled me
0:23:57 > 0:24:01a bit going last but I achieved what I wanted to on the plate.
0:24:01 > 0:24:02Hopefully Daniel will get it as well.
0:24:07 > 0:24:10- Think we've all really pushed ourselves today, haven't we?- Yeah.
0:24:10 > 0:24:13And hoping to do a little bit better than yesterday.
0:24:23 > 0:24:25Yesterday the fish course was quite a disappointment.
0:24:25 > 0:24:28I think we all went home and had a pretty sleepless night.
0:24:29 > 0:24:33Mary-Ellen, I'm going to start with you.
0:24:33 > 0:24:37Bill's Pot Mess with ship's biscuit and beef stew.
0:24:37 > 0:24:40When we first started tasting the dish, you were already
0:24:40 > 0:24:44telling me negatives and you've got to believe in your food.
0:24:44 > 0:24:47The beef bully and the ship's biscuit,
0:24:47 > 0:24:50the first thing you said to me was it needed more salt.
0:24:50 > 0:24:53I thought it was absolutely brilliant.
0:24:55 > 0:25:00The beef stew, I thought it was nice. I loved the story.
0:25:02 > 0:25:05I think you've done Bill really, really proud.
0:25:07 > 0:25:09But...
0:25:09 > 0:25:13I found the sirloin a bit too big to eat in the tins.
0:25:14 > 0:25:17The rum ration, I think if you'd given me a bit more rum,
0:25:17 > 0:25:20I'd have been a happier guy.
0:25:23 > 0:25:24James.
0:25:26 > 0:25:30Your English Rose Veal with beans and toast.
0:25:30 > 0:25:33Yesterday I found the fish course really salty.
0:25:33 > 0:25:37But today the balance of flavours was absolutely perfect.
0:25:39 > 0:25:44The veal was delicious. The sweetbreads just melted in my mouth.
0:25:46 > 0:25:49The beans and toast, it brought something very different to the
0:25:49 > 0:25:51dish that I didn't expect it to be.
0:25:52 > 0:25:56And I loved the tray. It made me really quite feel quite emotional.
0:25:58 > 0:26:01But does the title tell a story?
0:26:05 > 0:26:06Mark.
0:26:07 > 0:26:11For your Lobscouse with lamb and red cabbage.
0:26:11 > 0:26:14The two types of lamb, I really enjoyed it.
0:26:16 > 0:26:19The potato, I liked the texture.
0:26:21 > 0:26:23The red cabbage tuile...
0:26:23 > 0:26:27It actually worked. That was a good result.
0:26:28 > 0:26:30But...
0:26:31 > 0:26:35The story, it didn't quite translate onto the plate.
0:26:37 > 0:26:40And I just wanted it to be a bit more stew-y.
0:26:43 > 0:26:45Mary-Ellen.
0:26:46 > 0:26:48For Bill's Pot Mess...
0:26:51 > 0:26:52I'm going to give you...
0:26:54 > 0:26:568.
0:26:58 > 0:27:00Thank you.
0:27:00 > 0:27:02Mark.
0:27:02 > 0:27:04For your Lobscouse...
0:27:09 > 0:27:11Mark, I'm going to give you 7.
0:27:14 > 0:27:16James.
0:27:16 > 0:27:19For your English Rose Veal...
0:27:21 > 0:27:24Chief, I'm shaking just telling you it.
0:27:24 > 0:27:26I'm going to give you a 10.
0:27:28 > 0:27:32Do you know when we were tasting it together I found it so hard
0:27:32 > 0:27:34not to give it away how impressed I was?
0:27:35 > 0:27:39I think you really need to work on the title
0:27:39 > 0:27:42but it absolutely blew me away.
0:27:42 > 0:27:43Thank you.
0:27:45 > 0:27:47Well done, everybody.
0:27:49 > 0:27:51Three courses down, James storms out in front
0:27:51 > 0:27:55while Mary-Ellen has a one point lead over Mark.
0:27:55 > 0:27:58I'm completely in shock actually. I'm shaking a little bit.
0:27:58 > 0:28:00Over the moon.
0:28:00 > 0:28:01- Well done though. - - 10!
0:28:01 > 0:28:03Yeah, I'm quite blown away by that.
0:28:03 > 0:28:06- A better result than yesterday. - Yeah, amazing.
0:28:06 > 0:28:10Been quite average all week so to get 7, I'm over the moon with that.
0:28:10 > 0:28:13Oh, thank God. Especially after the disaster with the fish course,
0:28:13 > 0:28:16you know, it's really good to end on a high today.
0:28:16 > 0:28:20Tomorrow the battle for the North West heats up with dessert.
0:28:20 > 0:28:22It is custard, would you stop going on about it?
0:28:22 > 0:28:25- Anything can happen in here. - Got to be careful with this.
0:28:25 > 0:28:28Couple of drops too many and it's back to the drawing board.
0:28:28 > 0:28:32As only two chefs can go through to cook for the judges on Friday.
0:28:32 > 0:28:34So, for the scores...