GBM 2022 episode 16 - NE and Yorkshire Starter and Fish

  • 2 years ago
Great British Menu 2022 episode 16 - NE and Yorkshire Starter and Fish: This week sees the heats for Yorkshire and north east England. Four newcomers to the programme are competing this week: Sheffield-based Luke French, who runs his Nordic/Japanese influenced restaurant Jöro; Yorkshire-born Liz Cottam, whose restaurant Home opened in 2017; Mark Aisthorpe, chef patron of The Bull's Head in Holymoorside; and Kerala-born Bobby Geetha, chef patron of Fleur Café in Leeds.
https://hdclump.com/great-british-menu-2022-episode-1-central-starter-and-fish-courses/
https://hdclump.com/great-british-menu-2022-episode-2-central-main-and-dessert-courses/
https://hdclump.com/great-british-menu-2022-episode-3-central-judging/
https://hdclump.com/great-british-menu-2022-episode-4/
https://hdclump.com/great-british-menu-2022-episode-5-north-west-main-and-dessert/
https://hdclump.com/great-british-menu-2022-episode-6-north-west-judging/
https://hdclump.com/great-british-menu-2022-episode-7-wales-starter-and-fish/
https://hdclump.com/great-british-menu-2022-episode-8-wales-main-and-dessert/
https://hdclump.com/great-british-menu-2022-episode-9-wales-judging/
https://hdclump.com/great-british-menu-2022-episode-10-london-and-the-se-starter-and-fish/
https://hdclump.com/great-british-menu-2022-episode-11-london-and-the-se-main-and-dessert/
https://hdclump.com/great-british-menu-2022-episode-12-london-and-the-se-judging/
https://hdclump.com/great-british-menu-2022-episode-13-scotland-starter-and-fish/
https://hdclump.com/great-british-menu-2022-episode-14-scotland-mains-and-dessert/
https://hdclump.com/great-british-menu-2022-episode-15/
Transcript
00:02This year on Great British Menu,
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undefined:undefinedfabulous British broadcasting.
00:27CORK POPS - Oh!
00:29It's 100 years since the BBC
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undefined:undefinedand comedy greats.
00:52Once again, some of the most fierce
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undefined:undefinedblockbuster dishes that do justice
01:20to the creativity and world-class
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undefined:undefinedfrom the north-east and Yorkshire
01:47who are battling for a chance to
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undefined:undefinedof classic sitcom.
02:15Last Of The Summer Wine,
02:16drama filmed in Yorkshire
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undefined:undefinedfrom Rotherham,
02:32who's overcome difficulties working
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undefined:undefinedNice to meet you. Mark.
02:55Mark. I'm Liz.
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undefined:undefinedand stay focused.
03:08Our third chef is also Leeds-based,
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undefined:undefineddish by dish.
03:23I believe, you know,
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undefined:undefinedin there, but I think I've
03:41got what it takes to
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undefined:undefinedfor this?
04:01Yes, absolutely.
04:02Liz, how are you? Focused?
04:04I think so. Rehearsed? Ish?
04:06LAUGHTER
04:08Well, we are starting off
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undefined:undefinedpakora, with marinated cucamelon,
04:30which are small fruit
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04:45for his tomato and basil
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undefined:undefinedto come up to temperature.
04:56What's wrong with it?
04:58Oh, I'll tell you what -
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undefined:undefinedwhich veteran
05:14will the chefs need to impress?
05:16Got a few names for you.
05:18Richard Corrigan. Angela Hartnett.
05:22She's a tough woman.
05:24Michael O'Hare.
05:26Any of you scared of any of them?
05:27Little bit. Richard.
05:30That's wise, I think.
05:31The veteran who will score them
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undefined:undefinedright now, please.
05:47And is himself a Michelin starred
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undefined:undefinedwith a duck heart stew,
06:10mushroom caramel, chestnut puree,
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undefined:undefinedof British broadcasting,
06:39I'm looking for not only great
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undefined:undefinedthrough the kitchen, it was amazing.
06:53I think he's going to
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undefined:undefinedare totally different.
07:03We'll go four to one.
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undefined:undefineda bit of freshness that it needs.
07:30Number two, I'll go... Luke.
07:33It was like a little
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undefined:undefinedAnd Liz at number one.
07:44Duck heart stew doughnut?
07:46Duck heart, it's almost comforting,
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undefined:undefinedCan I have another one?"
07:56Super hearty.
07:57Chestnut coming through, actually.
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undefined:undefinedcan keep up the standards
08:16for the starters.
08:18For her dish, Liz has been inspired
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undefined:undefinedby Last Of The Summer Wine.
08:38HE SHOUTS
08:45What are you cooking?
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undefined:undefinedof that with some of the lamb solid,
09:03so really, really crispy pieces
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undefined:undefinedIs there any wine elements to it?
09:15Yes. So there's a lamb sauce with
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undefined:undefineda sports broadcasting theme.
09:32The title of the dish
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undefined:undefinedin the Thin Wall Special.
09:45He's just hit a new lap record
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undefined:undefinedso the chicken tikka,
09:59I'm going to water bath it
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undefined:undefinedwith the salt, dry it, then fry it,
10:11and that goes on top of the
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undefined:undefinedto it. OK.
10:26What are you doing with
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undefined:undefinedon a sitcom starring
10:40north-east actress Wendy Craig
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undefined:undefinedto look like this.
11:00Couldn't you just eat
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undefined:undefineda confit egg yolk,
11:17round cubes of pickled truffle,
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undefined:undefinedtruffled eggy bread.
11:34I think you're going to get it.
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undefined:undefinedever made.
11:48Ready?
11:50Slightly nervous, but ready.
11:51So the name of my dish is
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undefined:undefinedNick Berry. Heart-throb!
12:02So what are you going to cook?
12:03I'll start with the pigeon.
12:05We're going to take the breast off,
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undefined:undefinedthe wings and turn the wings
12:17inside out and make, like,
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undefined:undefinedthe whole sustainable thing
12:28and not wasting
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undefined:undefinedhow this black pudding turns out.
12:41I can't wait to check it out.
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undefined:undefinedand spices.
12:58It's cumin, garam masala,
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undefined:undefinedhis black pudding.
13:15So this is our pigeon black pudding
13:17we're going to stuff inside
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undefined:undefinedbreasts, egg whites, spinach,
13:30double cream, and fermented
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undefined:undefinedGreat British Menu with his family.
13:57Mark was born with the lung
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undefined:undefinedthe black pudding into pigeon wings
14:38before breading to make lollipops.
14:41His pigeon stock is reducing.
14:44What's this one?
14:45So that's the pigeon jus.
14:47Can I taste this?
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undefined:undefinedreally comes through.
14:58I'm a little concerned
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undefined:undefinedand cheese-infused water,
15:13which he'll use later to make
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undefined:undefinedof milk, eggs and truffle juice
15:31over sourdough, then vac packs it
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undefined:undefinedon top of the eggy bread.
15:46Well, best of luck. I look
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undefined:undefinedin a rich dish,
15:59he's just adding more richness
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undefined:undefinedtiny little drop of white soy sauce.
16:18Hollandaise can easily split
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undefined:undefinedthe custard, reduced dashi,
16:33milk and cream, then four eggs.
16:37For her Last Of The Summer Wine
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undefined:undefinedlast year,
16:55and we preserved that,
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undefined:undefinedso I just need to redo that.
17:09Not a problem right now.
17:13Liz was a semifinalist on MasterChef
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undefined:undefinedis to love the food
17:31and to love the way that it's
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undefined:undefinedLiz has a second sauce base going,
17:52and is blending anchovies, capers,
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undefined:undefinedbut I'm enjoying it.
18:04I'm hungry.
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undefined:undefinedpacked full of flavour,
18:21really briny and acidic.
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undefined:undefinedand cloves,
18:36and is now turning it black.
18:39On the sauce, I put charcoal powder,
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undefined:undefinedginger, chopped green chilli.
18:58He's water bathed some chicken
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undefined:undefinedanything I can try?
19:12If you want to try the black sauce.
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undefined:undefinedis delicious, warm,
19:26kind of classic comforting feel
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undefined:undefinedpigeon wing lollipops
19:42and pan roasts the pigeon breasts.
19:45You've got one minute now, Mark.
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undefined:undefinedare next...
20:03They look wicked.
20:04Followed by sauteed foraged
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undefined:undefinedwith the rowan berry glaze
20:24and sprinkled with a buckwheat
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undefined:undefinedwas filmed.
20:35I'll take the sauce.
20:37Good luck. Enjoy.
20:46Let's get stuck in.
20:48I will sauce you up. Thank you.
20:50The cooking temperature
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undefined:undefineddoes that come through?
21:14The pheasant and garlic mousse -
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undefined:undefinedIt's just a bit tacky.
21:27How would you score this, Liz?
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undefined:undefinedmaybe.
21:48How was it, Mark? All right.
21:49All good? Did you like it?
21:51Yeah, it was really tasty, man.
21:53Luke is up next.
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undefined:undefined
undefined:undefinedthe chawanmushi
22:06is taking longer than expected.
22:09Can you just put the lids
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undefined:undefinedto go into his giant egg cup bowls.
22:28It's starting to set already.
22:30I just need it to just cool down
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undefined:undefined
undefined:undefinedjelly, and pickled truffle.
22:47I think this looks incredible.
22:49It's covered with a layer
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undefined:undefined468
undefined:undefined
undefined:undefinedthe TV programme Butterflies.
23:06Right, chef, shall we go and
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undefined:undefinedwith that?
23:29Not too intense.
23:31The seasoning is perfect.
23:32You know, all the ingredients
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undefined:undefinedit's split ever so slightly.
23:45Do you think it's a clear link
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undefined:undefinedthough. Mm.
23:57How much would you score this?
23:59If the texture had been better,
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undefined:undefinedcould be slightly stronger.
24:21Third to the pass is Liz.
24:22She's giving her lamb a light
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undefined:undefined
undefined:undefineda dry stone wall.
24:36Got the herby dressing across
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undefined:undefinedthe anchovy paste onto the toast,
24:51then topping with crushed
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undefined:undefinedis served on the side.
25:10This is a Not So Dry Stone Wall,
25:12and it's inspired by
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undefined:undefinedon the lamb, yeah.
25:32What do you think about the cooking
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undefined:undefinedon the crouton?
25:52I like the texture.
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undefined:undefinedThree sevens. Wonderful.
26:08And what would you score this dish?
26:10Erm, I'd give it an eight.
26:18Just Bobby to go.
26:19He cooked some cheese-filled black
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undefined:undefined
undefined:undefinedchicken sauce and mayonnaise
26:34to create a racetrack,
26:35and now adds the pickled onions,
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undefined:undefinedwith the chicken bonbon.
27:01All right, perfect.
27:03Finally, he makes half tyres
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undefined:undefinedLet's check it out.
27:35We have the bonbon here.
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undefined:undefinedmouthful, you know, when you take it
27:46and bite it, it cuts through
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undefined:undefined
undefined:undefinedfirst cooked.
28:01And then finished in the
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undefined:undefinedthe plate.
28:16All right. Let's have some scores.
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undefined:undefinedwithout a ten.
28:40There's some tough competition.
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undefined:undefined
undefined:undefinedI think I might just be whelmed.
28:49You're somewhat whelmed.
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undefined:undefined
undefined:undefineddish, a taste of Aidensfield.
29:12The pigeon breast, I felt,
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undefined:undefinedlike that,
29:25you've got the potential
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undefined:undefinedwas just a little bit too thick.
29:36Luke, for your dish, Maybe Eggs Are
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undefined:undefined
undefined:undefinedhowever, was unfortunately split,
29:48and there's no hiding from that.
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined611
undefined:undefined
undefined:undefinedlate to the pass,
29:57and although it's a new kitchen,
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined615
undefined:undefined
undefined:undefinedis a comedy
30:12and I thought your food
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined619
undefined:undefined620
undefined:undefined621
undefined:undefined
undefined:undefined
undefined:undefinedof flavour,
30:27a lot more than the lamb itself.
30:32Bobby, and your dish, Pole Position.
30:36The chicken tikka bonbon
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined628
undefined:undefined
undefined:undefinedlike a condiment.
30:48The problem with using the sauce
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined632
undefined:undefined633
undefined:undefined
undefined:undefined
undefined:undefinedplate of food.
31:01It just felt quite disjointed.
31:05And so to the scores.
31:07Mark, I'm giving you
31:12a six.
31:13I think this dish has potential,
31:16but you really need to look at each
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined646
undefined:undefined647
undefined:undefined648
undefined:undefined649
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedout of the way.
32:01You can all breathe.
32:02Thank you, and good luck.
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined657
undefined:undefined
undefined:undefinedthe pressure is on.
32:23A seven from Michael,
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined661
undefined:undefined
undefined:undefinedwhere I wanted to be.
32:35But there's no way I'm thinking
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined665
undefined:undefined
undefined:undefinedI did win the fish course.
32:48So, what will you be looking for?
32:50A light touch and some elegance
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined670
undefined:undefined
undefined:undefinedis Brideshead Revisited.
33:07One of the lead characters,
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined674
undefined:undefined
undefined:undefined
undefined:undefinedI've got lobster tail.
33:21I'm going to barbecue that and glaze
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined679
undefined:undefined
undefined:undefinedlemongrass, shallot, ginger.
33:34Thinking I'll add some fresh English
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined684
undefined:undefined
undefined:undefinedin to steam,
33:46and for a crunchy element
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined688
undefined:undefined
undefined:undefinedsalt and sugar
34:00and I'm going to cure it
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined692
undefined:undefined693
undefined:undefined694
undefined:undefined695
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedthe Chuckle Brothers. Give over.
34:26No fishing! And what's under here?
34:29Nothing! What's wrong?
34:32He's just doing one of them
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined705
undefined:undefined
undefined:undefinedIt's a good'un!
34:44How are you going to get the Chuckle
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined710
undefined:undefined711
undefined:undefined712
undefined:undefined
undefined:undefinedtwo ways
35:22to represent food travel shows
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined716
undefined:undefined
undefined:undefined
undefined:undefinedwith dill, gin and chilli.
35:39Tell me about your fish course.
35:40The name of the dish
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined722
undefined:undefined
undefined:undefinedcountries and cuisines.
35:50All over the place, yeah. I've been
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined726
undefined:undefined
undefined:undefinedabout using a Scandinavian
36:04methodology with the spices
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined730
undefined:undefined
undefined:undefinedThere is a coconut cream as well.
36:14We have a rice fermented batter and
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined734
undefined:undefined735
undefined:undefined
undefined:undefinedinspiration. Particularly as chefs,
36:27to see different cultures,
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined739
undefined:undefined
undefined:undefined
undefined:undefinedin Leeds,
36:40but he originally left his home
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined744
undefined:undefined
undefined:undefinedhow I can implement Indian cuisine.
36:54That was my aim.
36:55For me, flavour comes first.
36:58The right seasoning is very
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined751
undefined:undefined
undefined:undefined
undefined:undefinedI live up to it.
37:13What I did yesterday,
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined757
undefined:undefined758
undefined:undefined
undefined:undefinedconsomme with a warming kick.
37:36For a first pass it's coming out
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined762
undefined:undefined
undefined:undefined
undefined:undefinedplease, and the inspiration.
37:51The name of the dish is Luxury.
37:53You've got to say it like that,
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined768
undefined:undefined
undefined:undefinedthe Four Yorkshiremen.
38:05The well-loved sketch shows
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined772
undefined:undefined773
undefined:undefined
undefined:undefinedto get barbecued and glazed
38:21in a little golden raisin
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined777
undefined:undefined
undefined:undefinedand a tomato tea on the side.
38:37That actually is luxury!
38:39Keep scoring high, girl.
38:41That's the plan. All right.
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined783
undefined:undefined
undefined:undefinedit's lobster sauce
38:52and some decorations.
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined789
undefined:undefined
undefined:undefined
undefined:undefinedIt's a big concern.
39:10Bobby's dish, we've got
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined794
undefined:undefined
undefined:undefinedfood's got to do with it.
39:24Liz's dish - Luxury.
39:25She's cooking lobster and she's got
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined799
undefined:undefined800
undefined:undefined
undefined:undefinedare curling in the oven.
39:41Oh, BLEEP.
39:47I've forgotten to, er
39:48I've forgotten to skewer them,
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined806
undefined:undefined
undefined:undefinedthe blue colour. It's natural.
40:05Next, Bobby confits his salmon
40:08in lime zest
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined811
undefined:undefined
undefined:undefinedParmesan and spinach puree.
40:22Can I try this? Yeah, go for it.
40:24And where does this go?
40:25That's just going on the plate,
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined817
undefined:undefined
undefined:undefined
undefined:undefinedand it's a beautiful green colour,
40:38but it's a little bit
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined822
undefined:undefined
undefined:undefinedcooked in rice wine vinegar.
40:51As Luke checks his
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined827
undefined:undefined
undefined:undefinedwool when I opened them up.
41:07Three new tails go into the steamer
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined832
undefined:undefined
undefined:undefinedin the army, when I was a lad.
41:25A friend of mine was working
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined838
undefined:undefined
undefined:undefinedself-taught, I'd say,
41:41just using top notch ingredients.
41:43Fortunately, touch wood,
41:45at the moment, people enjoy
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined844
undefined:undefined
undefined:undefinedchilli spirit for a little kick.
42:02Luke, how are we? Good, Chef.
42:04What are you making?
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined850
undefined:undefined851
undefined:undefined
undefined:undefinedthat he's not using all the lobster.
42:19The lack of claw and, you know,
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined855
undefined:undefined
undefined:undefinedand ginger garlic paste.
42:37How's the fish course going?
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined859
undefined:undefined860
undefined:undefined
undefined:undefinedwork with the confit element
42:51of the dish, but with
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined864
undefined:undefined865
undefined:undefined
undefined:undefined
undefined:undefinedand dessert wine puree
43:09and working on her lobster balls.
43:12Just trying to squeeze out
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined871
undefined:undefined
undefined:undefinedreduction and lemon zest.
43:28You're cooking a lobster dish also.
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined875
undefined:undefined876
undefined:undefined
undefined:undefinedhow it works.
43:44Luke is serving first.
43:45He plates his lobster tails,
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined882
undefined:undefined
undefined:undefinedYes, Chef.
44:02What are the little flowers? Just
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined886
undefined:undefined
undefined:undefined
undefined:undefinedmore of the fish bone oil.
44:21OK, 30 seconds.
44:22Last to the dish,
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined892
undefined:undefined893
undefined:undefined
undefined:undefinedYeah, all right.
44:37Shall we go and taste this? Yeah.
44:48I think we should just get involved,
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined898
undefined:undefined899
undefined:undefined900
undefined:undefined
undefined:undefined
undefined:undefinedto be on there.
45:13What did you think about that sauce?
45:15I think it's absolutely amazing,
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined907
undefined:undefined
undefined:undefined
undefined:undefinedmaybe, for me, I like it less soft.
45:29A nine, as well.
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined912
undefined:undefined
undefined:undefined
undefined:undefinedand is loading the siphon
45:47with the langoustine mouse
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined918
undefined:undefined919
undefined:undefined920
undefined:undefined921
undefined:undefined
undefined:undefinedand seaweed new potatoes.
46:09Yeah, it looks great, man.
46:10It looks colourful.
46:12You now have one minute, Mark.
46:15Smoked pike roe is spooned
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined928
undefined:undefined
undefined:undefined
undefined:undefinedShall we go and eat it?
46:45THEY CHUCKLE
46:47It does make you smile,
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined934
undefined:undefined935
undefined:undefined936
undefined:undefined937
undefined:undefined938
undefined:undefined939
undefined:undefined
undefined:undefined
undefined:undefinedto the fish?
47:13Do you think the amount
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined945
undefined:undefined
undefined:undefined
undefined:undefinedfrom you.
47:33Liz, I'm going to start with you.
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined950
undefined:undefined951
undefined:undefined952
undefined:undefined953
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedscore enough with his dish,
48:03inspired by world travel
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined961
undefined:undefined962
undefined:undefined963
undefined:undefined
undefined:undefineda sprinkling of the gunpowder crust,
48:20a sliver of pickled onion
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined967
undefined:undefined968
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedhis fish dish.
48:38So, that goes on the base.
48:39Then the confit salmon and
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined980
undefined:undefined
undefined:undefinedIt's called Travel To Kerala.
48:59We're travelling to my home town.
49:01But I've been to Copenhagen -
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined985
undefined:undefined986
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedlevels in there? Oh, yeah.
49:32I really, really like the sauce.
49:33I've been to India
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined997
undefined:undefined
undefined:undefined
undefined:undefinedalmost.
49:45Shall we travel north? Yes.
49:48Let's start with the gravlax.
49:51The sauce, for me,
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1004
undefined:undefined
undefined:undefinedto the salmon, do you think?
50:02A bit of, you know, crunchiness
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1009
undefined:undefined1010
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedin chicken fat
50:31and deep-frying her claw balls
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1018
undefined:undefined1019
undefined:undefined
undefined:undefined
undefined:undefinedtomato consomme in there?
50:49First to the plate,
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1024
undefined:undefined1025
undefined:undefined
undefined:undefined
undefined:undefinedgoing on the lovage emulsion.
51:07The potatoes have been given
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1031
undefined:undefined
undefined:undefined
undefined:undefinedMonty Python's Four Yorkshiremen.
51:28OK, well, let's go and taste this.
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1037
undefined:undefined
undefined:undefinedon the lobster?
51:51Yeah, I think it's cooked well.
51:53And the lobster tail?
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1042
undefined:undefined1043
undefined:undefined
undefined:undefinedthe Yorkshire Post. Uh-huh.
52:11This is tomato consomme?
52:14Pretty tomatoey.
52:15I like the consomme.
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1049
undefined:undefined1050
undefined:undefined1051
undefined:undefined1052
undefined:undefined
undefined:undefined
undefined:undefinedto the garden, Liz will find you.
52:32I'm going to find Michael. We'll see you back
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1058
undefined:undefined1059
undefined:undefined1060
undefined:undefined
undefined:undefined
undefined:undefinedhome tonight.
52:55I can feel my heart in my stomach.
52:57Just waiting for the result to
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1066
undefined:undefined1067
undefined:undefined
undefined:undefinedMichael's got to say? Definitely.
53:08OK, let's do it.
53:12As the scores stand,
53:14Liz is in the lead
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1074
undefined:undefined
undefined:undefined
undefined:undefinedof the lobster was perfect.
53:35The depth of flavour in the sauce
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1079
undefined:undefined1080
undefined:undefined1081
undefined:undefined1082
undefined:undefined
undefined:undefinedI just needed more.
54:01Again, the potatoes
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1086
undefined:undefined
undefined:undefined
undefined:undefinedthat pleasant to eat.
54:17Bobby. Chef.
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1091
undefined:undefined
undefined:undefined
undefined:undefineda stronger cure on that.
54:32The gunpowder seasoning
54:33you said that you'd mellowed it
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1097
undefined:undefined
undefined:undefined
undefined:undefined
Lug-xury... :undefined- SHE CHUCKLES.
54:50The idea for this dish was great
54:52and I thought it was indicative
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1105
undefined:undefined
undefined:undefinedthat you used all the lobster,
55:04and the flavour inside,
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1109
undefined:undefined1110
undefined:undefined
undefined:undefined
undefined:undefinedenough flavour there for me
55:16and the ash coating felt
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1115
undefined:undefined1116
undefined:undefined1117
undefined:undefined1118
undefined:undefined1119
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedof this dish.
55:49I thought it looked fantastic.
55:52Mark.
55:55I'm scoring you
55:58a seven.
56:00I still need you to ramp up
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1131
undefined:undefined1132
undefined:undefined1133
undefined:undefined1134
undefined:undefined1135
undefined:undefined1136
undefined:undefined1137
undefined:undefined
undefined:undefinedthe Great British Menu kitchen
56:28at a week's notice.
56:30It's been such a joy and
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1142
undefined:undefined
undefined:undefined
undefined:undefinedI've really enjoyed your food.
56:41I think you've been such
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1151
undefined:undefined1152
undefined:undefined1153
undefined:undefined
undefined:undefinedThank you, Chef. Thank you.
57:00Oh! That's OK.
57:03It's good.
57:04I'm feeling fortunate.
57:06Yeah, we were very fortunate,
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1160
undefined:undefined
undefined:undefinedbattle. I think we do.
57:15Yeah, I definitely think we do.
57:18The competition is really tight.
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1165
undefined:undefined
undefined:undefined
undefined:undefinedgetting through.
57:30I just can't believe that
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1170
undefined:undefined
undefined:undefined
undefined:undefinedit puts me in a strong position.
57:50I need to make sure absolutely
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined00:00:06,320 --> 00:00:09,816
undefined:undefined1177
undefined:undefined1178
undefined:undefined1179
undefined:undefined1180
undefined:undefined
undefined:undefineddays ever
58:15in the Great British Menu kitchen.
58:17Could you get me out of here?
58:18This feels brutal.