Great British Menu ™
Great British Menu ™ - Chef Name:
Season:
Week:
Dish:
"Rough Terrain"
Jack: "My starter is called Rough Terrain. The inspiration is a man called Jim Cameron, who founded the very first mountain rescue in Coniston. So the whole dish is Very earthy elements, and it should look like uneven terrain."
Jack: "So I've got two different types of potatoes for textures. I've got the black garlic, which is going to give us a nice underlying flavor. This dish is mainly about the baker's yeast and how I create a sauce out of that."
Paul Ainsworth: "Where's the acidity coming into this dish, Jack?"
Jack: " I'll hope to get it from some pickled garlic capers."
Notes during cooking
Black Garlic Purée
Jack mentions using "... sugar water, champagne vinegar ..." in the making of his black garlic purée.
Yeast Sauce
Jack moves on to his yeast sauce, to which he's adding miso for an extra umami hit.
Jack: "I'll roast that white miso a little bit. Now you can see the yeast starting to break down."
Jack: "This is the yeast sauce. Consistency wise it's fine. Obviously, when I get it back on the heat, it's going to change and thicken a little bit."
Paul Ainsworth (behind the scenes): "I just tasted Jack's roasted yeast sauce. Nice. It's a bit gloopy and it only needs acidity."
Voice-over: "Jack's now onto the first of the potato elements of his dish.
Jack: "Going to give us a nice little texture with the deep fried crisps on top."
Plating
Jack begins plating with his yeast sauce combined with potatoes.
Jack: "I'm gonna dot over some black garlic puree."
He adds chive oil and a generous grating of truffle.
A dusting of wild garlic powder and 'climbing rope' serving dish finish it off.
Recipes inspired by this season of Great British Menu ™

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