Great British Menu Season 12 Episode 38

The chefs are cooking their main courses and the heat is on as two of the chefs are using BBQs. Tommy Heaney’s BBQ dish is a surf and turf combination – but will serving lamb with cockles bring him a ten? Joery Castel is aiming to recreate a more American-style BBQ, complete with corn bread and kohlrabi coleslaw to accompany his pork. Eddie Attwell is taking a risk with an unusual meat – water buffalo – which he is serving both as a rib-eye steak and also in a quiche. But will the picnic-style dish be up to banquet standards?