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.nnEddie 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?