Great British Menu ™

Barbecued Lamb Rack with Scouse Pie, Hispi Cabbage, Mint Emulsion and Cucumber Sauce 

Daniel's main course centres on a barbecued lamb rack paired with a hot water crust scouse pie. The lamb rack is cooked over the barbecue for a smoky finish with minimal hiding places for error. The scouse pie is built in layers inside hot water crust pastry: braised lamb neck (pressure cooked), salt-baked potatoes, caramelized shallots, chives and seasoning, then more lamb neck, topped with a pastry lid. Accompaniments include hispi cabbage finished with parmesan and truffle slivers, a mint emulsion, and a cucumber sauce made from a base of carrot, shallots, garlic, thyme and black pepper, deglazed with cherry vinegar, rounded with chicken fat and finished with grilled cucumber from the barbecue. Daniel describes the dish as a deliberate clash between humble roots (the pie) and refinement (the lamb rack). He adopts a subtle approach and worries it may lack punch. The pie proves to be a major time risk, needing 35 minutes in the oven while he only has 30 minutes to the pass. He raises the oven temperature to compensate. The dish is served seven minutes late. Daniel self-scores the dish an 8, saying he cooked the food well but wishes he had managed his timings. Both Jack and Paul also score it an 8.