Great British Menu

Scotland: Main & Dessert (14x14)

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It is the halfway point in the competition. The chefs cook their mains and desserts, each battling to produce smash hit dishes that wow their veteran. For her main, Lorna is confident her lamb dish With A Little Help From My Friends, dedicated to supportive friends, is a celebratory dish fit for the banquet. Ben is also using lamb for his Bass Notes and Beats, paying tribute to his favourite ‘old school’ drum and bass music, with ‘old school’ cooking techniques, while Gordon has chosen pigeon as the star of his dish Parklife, inspired by 90s Britpop artists Blur. There is still everything to play for as the three chefs enter the dessert course, their last chance to secure a place to cook for the judges on Friday. Ben’s dish Alan’s Psychedelic Breakfast plays tribute to a Pink Floyd B-side by incorporating breakfast elements. Gordon’s picked British-Indian Bhangra music as the inspiration for his dessert Bhangra Beats and Bhangra Sweets, celebrating Indian flavours of mango, pistachio and saffron. Lorna has given herself a lot to do with her ambitious Lime and Coconut, There’s Enough for Everyone, which celebrates the Wham classic Club Tropicana. She is building a dessert to look like a coconut, in the hope of whisking diners away to their own tropical paradise.