Angela Malik is in her element, cooking a tiffin box that includes a summer biriyani, a quail scotch egg and spiced quail breasts based on memories of summer picnics. Michael Bremner is taking a huge risk, using ox tongue as the centrepiece of his main – this is the first time in Great British Menu history that has chef has prepared an entirely offal main course. He worries that it will not be well received by the banquet guests and struggles to get it cooked in the time. Ally is desperate to get through to cook for the judges on Friday. He’s creating an inventive dish based on a summer barbeque, using an exciting new method of cooking potatoes to recreate the coals. But can he elevate his dish to the standards required for the Wimbledon banquet?