Great British Menu episode 8 2020 – Scotland – Main & Dessert Courses: The three chefs are halfway through their heat, and the pressure is mounting. Unexpectedly, one of the chefs is taken ill overnight, leaving the remaining two to battle on and impress the veteran with their main courses.

One chef is creating an ambitious nose-to-tail rabbit dish as an homage to Toad’s feasting in The Wind in the Willows, by Edinburgh-born Kenneth Grahame. With a rabbit haggis also in the offing, Scottish comedian and presenter Susan reacts unexpectedly. Another chef is taking inspiration from Dundee’s comic hero Desperate Dan and is trying to replicate his favourite cow pie using Scottish beef fillet, beef cheeks, bone marrow rissole and puff pastry. Will veteran Michael O’Hare’s expectations be met or will he be left wanting more?

Great British Menu episode 8 2020 – Scotland – Main & Dessert Courses

For dessert, there is a tribute to Roald Dahl’s Matilda in the form of a Bruce Bogtrotter chocolate cheesecake, which is served with a sea-buckthorn jelly and sorbet for sharpness and acidity. The veteran has reservations as, although sea buckthorn is a wild berry native to Scotland, it can taste revolting if used incorrectly. Another chef gets creative with choux pastry, whipping up a Harry Potter-inspired golden snitch, complete with wings, and a quaffle with a chocolate pistachio centre.

The final dessert is a playful take on Scottish terrier Hairy Maclary from Donaldson’s Dairy, by Lynsey Dodd, in the form of a sundae with layers of dog-bone flapjacks, whisky jelly and orange honey whipped cream. Who will keep their cool and have a best-selling dish? Only two chefs proceed to Friday’s judging and have a chance to represent Scotland at the regional finals.