0:00:02 > 0:00:05Things are heating up on Great British Menu.
0:00:05 > 0:00:11Three of Northern Ireland's finest chefs Chris Fearon, Chris Bell, and Brian McCann are battling
0:00:11 > 0:00:17for the chance to cook dishes that will bring people together at the ultimate street party.
0:00:17 > 0:00:22Yesterday was a fight for the fish course and saw risk-taker Chris Fearon fall from grace.
0:00:22 > 0:00:28Serving it in a sardine tin, maybe that was a bit of humour too far.
0:00:28 > 0:00:32While his former boss Brian clawed back vital points.
0:00:32 > 0:00:36I am neck-and-neck with Chris Fearon, there's all to play for.
0:00:36 > 0:00:43Former champion Richard Corrigan is scoring them all week, and so far it's too close to call.
0:00:43 > 0:00:48There is one point separating Chris Bell from the rest of the chefs, it's absolutely nail-biting stuff.
0:00:48 > 0:00:53It's the main course and the three dishes vying for a place at the People's Banquet
0:00:53 > 0:00:59are rolled suckling pig, crown of lamb, and suckling pig platter.
0:00:59 > 0:01:05I'm definitely gunning for it, the other two guys better get a wiggle on.
0:01:15 > 0:01:19This year's challenge is a tough one, each chef has been seeking out the
0:01:19 > 0:01:26real heart of their local community, meeting amazing individuals who unite their neighbourhoods through food.
0:01:26 > 0:01:28How important was the food?
0:01:28 > 0:01:32The food gathered people round the table and started conversations.
0:01:32 > 0:01:38Inspired by what they find, they then had to come up with irresistible platters
0:01:38 > 0:01:43that could be passed around guests at the People's Banquet and would get them talking.
0:01:43 > 0:01:47The brief being what it is this year, sharing food and all,
0:01:47 > 0:01:51it was a tough one and it's a lot different than what I'm used to doing in the restaurant.
0:01:51 > 0:01:55They must impress a man who knows just how much getting to the final
0:01:55 > 0:01:59means to them, former champion Richard Corrigan.
0:01:59 > 0:02:03The halfway stage in the Great British Menu, it's nervous.
0:02:03 > 0:02:07They all want to win this competition, to win this course.
0:02:10 > 0:02:16In first place by just one point is a determined Chris Bell, the only one of today's chefs
0:02:16 > 0:02:23to have won a Michelin star, he's desperate to triumph in this course and get to the judging chamber.
0:02:23 > 0:02:26I came here to get to the judges, to get a dish on this banquet,
0:02:26 > 0:02:30and to go out at the first hurdle would just be,
0:02:30 > 0:02:32it would be unthinkable.
0:02:35 > 0:02:39- How are we doing?- Very well thank you.- What are you cooking? - Pork and apples.
0:02:39 > 0:02:43Suckling pig, boned and rolled, I'm going to simply roast it
0:02:43 > 0:02:45and finish it with honey and mustard.
0:02:45 > 0:02:50I'm going to make hash browns and stuff them with some Clonakilty black pudding and a bit of stage.
0:02:50 > 0:02:53I'll stew the apples, make a puree and do a savoury crumble on top.
0:02:53 > 0:02:59Is there a spectacle in this dish, I mean suckling pig to me is whole pig on a tray. Where's the head?
0:02:59 > 0:03:03It's not everybody's cup of tea, if you're going to cook this
0:03:03 > 0:03:07for 100 people, may be 20 or 30 of those people will be turned off by the head.
0:03:07 > 0:03:11I'm going to serve it on a big block with a fork, large knife,
0:03:11 > 0:03:14and a little basket of hash browns to pass round the table.
0:03:14 > 0:03:17So somebody is going to have to get up and carve this.
0:03:17 > 0:03:22So Chris Bell is planning a chefy twist on a traditional roast
0:03:22 > 0:03:26but is his rolled suckling pig, black pudding, hash browns,
0:03:26 > 0:03:30and savoury apple crumble a tad too safe to impress Richard?
0:03:30 > 0:03:34Meat cooked on the bone always tastes fantastic,
0:03:34 > 0:03:38this one is off-the-bone rolled, is it going to taste like Sunday lunch?
0:03:38 > 0:03:41I really hope it doesn't for his sake.
0:03:41 > 0:03:45Next up in joint second place is Brian McCann, a classically trained chef
0:03:45 > 0:03:49who believes in honest food cooked simply.
0:03:49 > 0:03:52He lost out last year and is back with a vengeance,
0:03:52 > 0:03:57and after a bad start turned things around with an impressive 8 for his fish dish.
0:03:57 > 0:03:59I'm excited about another chance.
0:03:59 > 0:04:03I pulled it back on the fish, and this is a great opportunity
0:04:03 > 0:04:07to really get into this because I want to get the judges table.
0:04:09 > 0:04:14Brian, come on, talk to me about your dish. What have we here?
0:04:14 > 0:04:19Lamb, I'm going to tie it, bring it into a crown so it's really retro but it's got the visual effect.
0:04:19 > 0:04:22Some watercress coming out,
0:04:22 > 0:04:25crispy potato, bit of gravy, and a nice stew of vegetables.
0:04:25 > 0:04:27Simple, big flavours, delicious.
0:04:27 > 0:04:33Do you think this is a big occasion dish, a people's dish?
0:04:33 > 0:04:38A crown? It used to be served to royalty, carved at the table.
0:04:38 > 0:04:41I think it's fitting but it's not pompous, it's enjoyable,
0:04:41 > 0:04:44it's got a bit of theatre and the big flavours.
0:04:44 > 0:04:46I would love to see this in the banquet,
0:04:46 > 0:04:50So Brian thinks his classic crown of lamb with potatoes, asparagus,
0:04:50 > 0:04:53peas, and morels is fit for a king.
0:04:53 > 0:04:56Will Richard think it's right for the People's Banquet?
0:04:56 > 0:05:01Has it that real wow factor? Has he got the brief completely wrong?
0:05:01 > 0:05:03I hope he hasn't.
0:05:03 > 0:05:08Finally, sharing second place with 12 points it's underdog Chris Fearon,
0:05:08 > 0:05:12a brasserie-style chef of taking a gamble with a humorous menu.
0:05:12 > 0:05:15He went from hero to zero with his fish course yesterday
0:05:15 > 0:05:19and hopes Richard will see the funny side today.
0:05:19 > 0:05:21It's ideal for sharing, this dish, it's fun,
0:05:21 > 0:05:25there's lots of interaction involved, eating with your hands.
0:05:25 > 0:05:30I've got high hopes for this course if I cook it properly, you know. I don't want any more 4s,
0:05:30 > 0:05:37- Chris Fearon, good morning. You had a tough end of day yesterday.- Yes, soul-destroying.
0:05:37 > 0:05:40I loved the humour in your first dish, but not the second one.
0:05:40 > 0:05:43Are you going to pull it out of the bag today or out of the box, yeah?
0:05:43 > 0:05:47Well, I hope so. I'm going to call it my fancy dress piggy.
0:05:47 > 0:05:51- Your fancy dress piggy?- Big banquet, get your best gear on you.
0:05:51 > 0:05:54So I just wanted to do a nice fancy dress piggy on a big board.
0:05:54 > 0:05:59That's my suckling pig rack and we've skin here for crackling.
0:05:59 > 0:06:03Got some nice ribs here, got some nice belly here.
0:06:03 > 0:06:05I'm going to braise that down, shred it down,
0:06:05 > 0:06:10layer it up with some nice black pudding from the North.
0:06:10 > 0:06:14- There's a wee tart there for some celeriac, a bit of apple. - And a sauce?
0:06:14 > 0:06:18No sauce. There's moisture in the celeriac puree with the tart.
0:06:18 > 0:06:21So you've thought about this dish very carefully?
0:06:21 > 0:06:25We tried it with gravy and didn't think it needed it so I left it out.
0:06:25 > 0:06:30Chris Fearon is taking another risk with his suckling pig platter,
0:06:30 > 0:06:34but has he taken his gimmicky theme too far?
0:06:34 > 0:06:36Is it all just too much meat
0:06:36 > 0:06:39and not enough garnish, where's the sauce, where's the contrast?
0:06:43 > 0:06:46With one point separating them and the lowest scoring chef
0:06:46 > 0:06:51leaving the competition tomorrow, the pressure's on, especially for Chris Fearon.
0:06:51 > 0:06:54- So, lads, how do you feel today? Nervous?- Pretty nervous.
0:06:54 > 0:06:58I really messed up that fish course and I feel bad about it, you know.
0:06:58 > 0:07:02He's chancing his luck again and can only hope it pays off today,
0:07:02 > 0:07:07unlike award-winning rival Chris Bell who's oozing confidence.
0:07:07 > 0:07:10I think pork and apple is hard to whack.
0:07:10 > 0:07:13He thinks he's got this course nailed but Richard will be judging
0:07:13 > 0:07:16their dishes on more than just taste and execution.
0:07:16 > 0:07:20It's about sharing, feast for the eyes, spectacle.
0:07:20 > 0:07:24Which of these chefs is going to pull it out of the bag?
0:07:24 > 0:07:31Both Chris have opted for suckling pig - Chris Bell off-the-bone, and Chris Fearon on-the-bone,
0:07:31 > 0:07:34giving Richard plenty of room for comparison.
0:07:34 > 0:07:38- But confident Chris Bell isn't fazed by his competition. - It doesn't scare me.
0:07:38 > 0:07:44I've said it all along, concentrate on what I'm doing and hope everything falls into place.
0:07:44 > 0:07:48He thinks Chris Fearon may have bitten off more than he can chew
0:07:48 > 0:07:51and can't resist a dig at his rival.
0:07:51 > 0:07:55You done the salmon, you said yourself you were disappointed with the way it turned out.
0:07:55 > 0:07:58- Screwed it up.- There was a load of elements on there,
0:07:58 > 0:08:03- there's double the elements on this, does it concern you?- Um... It does a bit, yes.
0:08:03 > 0:08:09And he's just as quick to rubbish Brian's simple lamb dish.
0:08:09 > 0:08:13Crown of lamb, Brian? Very 1976.
0:08:13 > 0:08:17There's not enough fat on it really, is there, and you can't seal it off.
0:08:17 > 0:08:19No, it is dangerous.
0:08:19 > 0:08:24It has to be bang on or there will be consequences.
0:08:24 > 0:08:27Brian's competed on Great British Menu before,
0:08:27 > 0:08:33he knows any slip-up could cost him dearly and is concentrating his efforts
0:08:33 > 0:08:35on getting his classic roast bang on.
0:08:35 > 0:08:39First-timer Chris Fearon is preparing black pudding fritters,
0:08:39 > 0:08:44just one of five meaty elements in his bold-but-potentially-risky take on suckling pig.
0:08:44 > 0:08:51This is a lot of meat, a lot of spectacle, but very little garnish and no sauce.
0:08:51 > 0:08:55I love my gravy and I honestly think, I didn't think it needed it.
0:08:55 > 0:08:58That may be my downfall later on. I let you be the judge of that.
0:08:58 > 0:09:02He's a brave man not to heed those words of warning
0:09:02 > 0:09:06as Richard has the power to throw him out of the competition.
0:09:06 > 0:09:14Asking Chris Fearon about his sauce, he got very defensive. "My meat doesn't need sauce".
0:09:14 > 0:09:18I'd like to disagree with him, I love my gravy.
0:09:18 > 0:09:21Chris Bell is playing it safe serving gravy
0:09:21 > 0:09:25and three vegetable dishes with his suckling pig.
0:09:25 > 0:09:29While this could work in his favour, his decision to cook his pork
0:09:29 > 0:09:33rolled and off-the-bone is a risky one.
0:09:33 > 0:09:36It's pretty lean, the suckling pig, not very old,
0:09:36 > 0:09:40not enough fat in it to allow a bit of overcooking, so it has to be precise, bang on.
0:09:40 > 0:09:45I hope for Chris Bell's sake that he just doesn't overcook that suckling pig.
0:09:45 > 0:09:50There's always a great danger of it being dry, insipid, and boring.
0:09:50 > 0:09:55Having botched his ham start earlier in the week, Brian's all too aware
0:09:55 > 0:09:59he can't afford any schoolboy errors with his meat today.
0:09:59 > 0:10:02You weren't tempted to take off some more of that sinew?
0:10:02 > 0:10:05- I took all the fat off but not the sinew.- Why not some of the sinew?
0:10:06 > 0:10:09I didn't think I needed to take it off.
0:10:09 > 0:10:14- It won't make it tough at all? - No.- You've done this before?
0:10:14 > 0:10:16Yes, a few times.
0:10:17 > 0:10:20One great worry with Brian, he overcooked his ham.
0:10:20 > 0:10:22This is basic fundamental cooking,
0:10:22 > 0:10:27I really hope that he's found his confidence to pull this off.
0:10:27 > 0:10:33This year for the first time ever, our chefs have been challenged to cook for a People's Banquet.
0:10:33 > 0:10:36The feast will celebrate Britain's unsung heroes
0:10:36 > 0:10:40who worked tirelessly bringing their communities together through food.
0:10:40 > 0:10:43Brian paid a visit to his old neighbourhood in Belfast
0:10:43 > 0:10:47to meet a woman who organised a street party of her own.
0:10:47 > 0:10:52He wanted to find out the secret of her success.
0:10:53 > 0:10:55- Hi, pleased to meet you. - Hiya, you too.
0:10:55 > 0:10:57I hear you're the hostess with the mostest!
0:10:57 > 0:11:00I wouldn't say that but we had a street party.
0:11:00 > 0:11:05Jeanette was delighted when nearly every household on the street turned out on the day.
0:11:05 > 0:11:08- Here we all are. - Look at all those people.
0:11:08 > 0:11:15- How important was the food? - The food gathered people round the table and started conversations.
0:11:15 > 0:11:21Look at those beautiful buns, did you eat those?
0:11:21 > 0:11:23Yes, but not all of them.
0:11:23 > 0:11:25Not all of them.
0:11:25 > 0:11:29And it's food that is bringing the residents of Shaw Street back together tonight.
0:11:29 > 0:11:35They struck up friendships at the street party that have grown stronger ever since.
0:11:35 > 0:11:39I knew the people at this end of the street but not the ones at the other end,
0:11:39 > 0:11:43so it was a good opportunity to get to know everyone.
0:11:43 > 0:11:45It's good to have good neighbours.
0:11:45 > 0:11:49Brian road-tests his lamb and potato bake.
0:11:49 > 0:11:54- Did you enjoy that? - The potatoes are delicious and the lamb is lovely and tender.
0:11:54 > 0:11:56- It's gorgeous, very tasty. - Nine out of ten.
0:11:56 > 0:12:01And Brian has an extra incentive to aim for a high score from Richard too.
0:12:01 > 0:12:06If he goes through, he'll be taking Jeanette with him as his guest of honour.
0:12:06 > 0:12:10I'm really impressed with what you've done with the community.
0:12:10 > 0:12:15Hopefully we can get a winning dish on the banquet and we can bring you.
0:12:15 > 0:12:19- Yes.- We can have a bit of craic. - Brilliant, yes, I'm looking forward to it.
0:12:19 > 0:12:23- No pressure! See you later. - Thanks, Brian, take care, bye.
0:12:23 > 0:12:26I've just met an amazing bunch of people there
0:12:26 > 0:12:31and one person started it, and there's a great sense of community. It's great to see this in Belfast.
0:12:35 > 0:12:39Three chefs are engaged in a battle over the main course.
0:12:39 > 0:12:42Chris Bell is wiping out his competition with a twist on a roast -
0:12:42 > 0:12:47rolled suckling pig with all the trimmings.
0:12:47 > 0:12:50Brian McCann is hedging his bets with a crown of lamb,
0:12:50 > 0:12:55a less-is-more strategy that paid off in yesterday's programme.
0:12:55 > 0:12:58Chris Fearon is hoping today's wild card,
0:12:58 > 0:13:02his extremely meaty elaborate pork-themed platter,
0:13:02 > 0:13:04will go down a storm with Richard Corrigan.
0:13:04 > 0:13:09The main course is important, all the chefs want to win it,
0:13:09 > 0:13:13but I could not pick a winner in there at this moment in time.
0:13:18 > 0:13:23Brian was brutally knocked out of the competition by Richard last year.
0:13:23 > 0:13:27Second time round, he thinks he knows what he's looking for.
0:13:27 > 0:13:30It's going to be the simplest, quirkiest thing will win this
0:13:30 > 0:13:33and everybody's going to say after, "Why didn't I think that".
0:13:33 > 0:13:38He's hoping his old school crown of lamb will be his redemption.
0:13:38 > 0:13:45Across the kitchen, confident Chris Bell is counting on his award-winning technical skills.
0:13:45 > 0:13:46Are you a bit nervous, Chris?
0:13:46 > 0:13:51The dish is good enough. It's, "Can I cook it well enough?" You know?
0:13:51 > 0:13:55Chris is making black pudding hash browns to go with his suckling pig,
0:13:55 > 0:14:01a simple twist on a classic which he thinks is better suited to the People's Banquet
0:14:01 > 0:14:03than Chris Fearon's quirky piggy platter.
0:14:03 > 0:14:06Were you tempted to do something else with the pork?
0:14:06 > 0:14:10- Did I think just make apple sauce and serve it in a saucepot?- Yes.
0:14:10 > 0:14:13You know this is a celebration, apple sauce is not good enough.
0:14:13 > 0:14:17A little crumble, another bit of texture, not too gimmicky.
0:14:17 > 0:14:24I hate gimmicks, I hate stuff there for no reason
0:14:24 > 0:14:26whether it looks good or not.
0:14:26 > 0:14:31If the dish doesn't need it, don't put it on it. I'm cooking dishes that everybody can enjoy.
0:14:31 > 0:14:36If they're safe, sorry, but I think they are very relevant.
0:14:36 > 0:14:40Underdog Chris Fearon is making celeriac and black pudding tarts
0:14:40 > 0:14:43to accompany his extravagant suckling pig platter.
0:14:43 > 0:14:47He's looking to outwit his more experienced rivals with a fun,
0:14:47 > 0:14:52attention-seeking menu, a risky strategy that could make or break him today.
0:14:52 > 0:14:55Chris, what's happening with your pies?
0:14:55 > 0:15:00The fan was on too strong so it created like a whirlwind and six of my tarts went flying.
0:15:00 > 0:15:02A wee whirlwind.
0:15:02 > 0:15:06That's you, McCann, you're a wee whirlwind.
0:15:06 > 0:15:13Chris Fearon once worked for rival Brian and knowing what he's capable of, Brian is keeping an eye on him.
0:15:13 > 0:15:16Chris Fearon, wild card. First course brilliant,
0:15:16 > 0:15:20second course over-complicated, third course has he got too much going on?
0:15:20 > 0:15:22I'm not too sure but I'll be watching.
0:15:22 > 0:15:24The cracks are beginning to show.
0:15:25 > 0:15:26BLEEP!
0:15:31 > 0:15:36Chris Fearon's crackling, he pressed it on the parchment paper and it stuck to the crackling.
0:15:36 > 0:15:42He's trying to rescue some of it but a real big error, a real massive mistake.
0:15:42 > 0:15:46Blunders cost valuable time, not to mention potential points.
0:15:46 > 0:15:51Luckily for Chris Fearon, Brian's first to plate up today and has everything ready to go.
0:15:51 > 0:15:56Potatoes cooked, he sautees his asparagus, pea, and morel stew,
0:15:56 > 0:16:01decants his gravy, and pops his crown of lamb in pride of place
0:16:01 > 0:16:05with a final flourish of peppery green watercress.
0:16:10 > 0:16:16So what will Richard make of Brian's classic carve-it-yourself main course?
0:16:17 > 0:16:21Is this something that people could do at the banquet, carve their own?
0:16:21 > 0:16:24I thought it was theatre watching you carve it.
0:16:24 > 0:16:27The proof is in the eating, Brian.
0:16:27 > 0:16:31Brian thinks it's the perfect food to share, but has this old-fashioned dish
0:16:31 > 0:16:34got the wow factor for a celebratory street party?
0:16:34 > 0:16:37I think it looks really nice.
0:16:37 > 0:16:41I like the idea of somebody has to get up and be the head of the table
0:16:41 > 0:16:43and carve the roast, It's a nice touch.
0:16:43 > 0:16:47Richard won't be revealing what he thinks until he's tried all three dishes,
0:16:47 > 0:16:53but he is keen to interrogate Brian about the sinew he's left on the lamb.
0:16:53 > 0:16:56Are you happy with your butchery skills on the lamb?
0:16:56 > 0:17:00The cooking of the lamb is much more important than the trimming of the sinew.
0:17:00 > 0:17:06It's certainly nice and pink, but it is suitable for the People's Banquet?
0:17:08 > 0:17:14- It is tasty.- The only problem for me is the temperature of the cooking, you can't please table of ten
0:17:14 > 0:17:19medium rare, you know, it's almost arrogant to expect 100 people to eat medium rare.
0:17:19 > 0:17:22And the garnish of the peas and asparagus.
0:17:22 > 0:17:25It's just great flavour, everyone will associate with it.
0:17:25 > 0:17:28It's a Sunday lunch dressed differently.
0:17:28 > 0:17:33- This is good enough?- Yes, this is good enough.- Are you sure?- This is good enough for anybody, Richard,
0:17:33 > 0:17:37It's a great plate of food for this banquet, for sharing.
0:17:41 > 0:17:44People's Banquet, I mean, is that appropriate?
0:17:44 > 0:17:47I don't think it's appropriate.
0:17:47 > 0:17:50But a confident Brian begs to differ.
0:17:50 > 0:17:55That lamb dish is a high score, it's a 7 and possibly even an 8.
0:17:55 > 0:18:00The two Chrises suckling pigs are up next. Chris Bell's cooked his
0:18:00 > 0:18:06in a water bath and now needs to crisp it up in the oven, it requires precision timing.
0:18:06 > 0:18:11But Chris Fearon's suckling pig platter is first to the pass and he's running late.
0:18:11 > 0:18:15Chris, how far off are you in completing it? That pork of mine is in now.
0:18:15 > 0:18:19Yes, I'll be finished in less than two minutes.
0:18:19 > 0:18:21I need to pull that pork out of it's much longer.
0:18:21 > 0:18:28With the clock ticking, he glazes his baby back ribs, gets his pork belly fritters in to fry,
0:18:28 > 0:18:33and puts the finishing touches to his black pudding tarts, before turning his attention
0:18:33 > 0:18:37to their novel presentation, something he's getting a bit of a reputation for.
0:18:37 > 0:18:41We all know he's the "gimmick kid", the chicken in a bag,
0:18:41 > 0:18:45the fish in the tin, what is he going to do with the pork?
0:18:45 > 0:18:51Chris Fearon's hoping today's butchers block will appeal to Richard's sense of humour.
0:18:51 > 0:18:55- It certainly got a laugh from rival Brian.- It's Desperate Dan meat.
0:18:55 > 0:19:01- You don't like them, no?- No, I... It's quirky, I like it.
0:19:03 > 0:19:11All his last-minute tweaking is eating into Chris Bell's cooking time, and Richard's waiting.
0:19:11 > 0:19:15Finally with no time to spare, he carves his pork loin
0:19:15 > 0:19:19and gets it onto the board with shards of the rescued crackling.
0:19:19 > 0:19:23But has he got all that parchment paper off?
0:19:26 > 0:19:32You are 15 minutes late to the pass, Chris. Have you a plate to serve it on?
0:19:32 > 0:19:35I do. You just pull that forward,
0:19:35 > 0:19:39pull it right out, set it there,
0:19:39 > 0:19:42and then you've this wee knife here and that's your fork.
0:19:42 > 0:19:50As usual, Chris Fearon's thought long and hard about presentation but is it the perfect food to share?
0:19:50 > 0:19:52The cutlet,
0:19:54 > 0:19:57the rib, any veg here?
0:19:57 > 0:19:59No sorry.
0:19:59 > 0:20:03I don't think it needed veg but you know... Looking at it again?
0:20:03 > 0:20:06I'd be quite happy to get that as a main course, that's my opinion.
0:20:06 > 0:20:08Let's taste it.
0:20:10 > 0:20:17Chris may want a meat feast for his main course but what about the 100 guests at the People's Banquet?
0:20:17 > 0:20:21I love the theatre of it, there's a serious amount of meat here.
0:20:21 > 0:20:25I like this, right, but I've only had half a one and it's very fatty,
0:20:25 > 0:20:28they're fatty, that's fatty, that's fat.
0:20:28 > 0:20:32You know black pudding is heavy and fatty, just apple sauce and he'd have a better dish.
0:20:32 > 0:20:35Your ribs, happy with them?
0:20:37 > 0:20:39Yes.
0:20:41 > 0:20:45Happy with the mix on there? A bit powdery maybe.
0:20:45 > 0:20:47Yes, I think that is a bit grainy,
0:20:47 > 0:20:50maybe I should have passed the sauce before I basted.
0:20:50 > 0:20:54So this is the veg for the vegetarian, is it?
0:20:54 > 0:20:56Bowl of veg but there's black pudding on it.
0:20:59 > 0:21:05Delicious, I could eat that all day long, that's the best bit of that.
0:21:07 > 0:21:10Black pudding has a punch to it, the sweetness of the apple.
0:21:10 > 0:21:14I want to have a nice bit of creamy celeriac come down with it.
0:21:14 > 0:21:19Crackling, if it tastes as good as it sounds it's going to be...
0:21:19 > 0:21:22He's got greaseproof all over this one.
0:21:25 > 0:21:30Do you think this dish is spectacle? Do you think it has wow factor?
0:21:30 > 0:21:34I'm not going to stand here and say it's perfect at this stage,
0:21:34 > 0:21:37but it's a wee bit rustic and it comes down on a big board.
0:21:37 > 0:21:40I love the idea of having these come out.
0:21:40 > 0:21:43It's quirky, does it appeal to everybody?
0:21:43 > 0:21:46This doesn't do it, I don't think.
0:21:46 > 0:21:49It's what Richard thinks that counts,
0:21:49 > 0:21:54and he's put Chris Fearon in first and last place so far this week.
0:21:54 > 0:21:58I was happy with the taste, I was happy with the presentation.
0:21:58 > 0:22:01I'll be gutted if it didn't score
0:22:01 > 0:22:03somewhere middle table.
0:22:03 > 0:22:05If I had another four I'd be gutted.
0:22:05 > 0:22:09As Chris Bell swings into action he's hoping his many accompaniments
0:22:09 > 0:22:12will give his suckling pig the edge over Chris Fearon's.
0:22:12 > 0:22:14What's that, your apple?
0:22:14 > 0:22:17Apple crumble, Cox's apple, wee bit of cider, cider vinegar.
0:22:17 > 0:22:23But time isn't on his side, he needs to make sure he doesn't overcook his meat.
0:22:26 > 0:22:32Will the pork be under, will it be over, if there's not enough fat on it he's got to be careful.
0:22:32 > 0:22:38- The last thing he needs is his rivals getting in his way.- Do you want me to bring the veg up for you?
0:22:38 > 0:22:43- Do you want that pan?- No. Are you trying to stitch me asking me all these questions?
0:22:45 > 0:22:51With the clock ticking, he gets his roast suckling pig on to its serving board
0:22:51 > 0:22:56with some sage and onion gravy, crackling shards, and deep-fried sage leaves,
0:22:56 > 0:23:01black pudding hash browns, and savoury apple crumble.
0:23:01 > 0:23:07Time to find out if Chris's suckling pig and all its trimmings is best in show.
0:23:07 > 0:23:15- That's it.- Vegetable a la Grecque? - Yes.- So just a nice raw bite on those, yes?- Yes.
0:23:15 > 0:23:21Apple sauce sometimes is a bit of a cop-out just putting a pot of apple sauce on the table.
0:23:21 > 0:23:25I just like the element of the crunch and the zest of the lemon, I think it works.
0:23:25 > 0:23:28A piece of pork, as big or thin a slice as the guests would want.
0:23:28 > 0:23:32In my opinion it's just how you want it to be.
0:23:32 > 0:23:37I love confident chefs. Let's see what it tastes like.
0:23:37 > 0:23:40Chris Bell thinks he's done enough to win this course,
0:23:40 > 0:23:44but has he played it far too safe for the People's Banquet?
0:23:44 > 0:23:48It fits the brief for sharing, everything in the centre of the table,
0:23:48 > 0:23:51people calling about try the crumble, try the vegetables.
0:23:51 > 0:23:55And what about the cooking of that risky rolled suckling pig?
0:23:55 > 0:23:58- Are you happy with the pork?- The pig here is the star of this dish
0:23:58 > 0:24:01and I've seasoned it. I've done it justice.
0:24:04 > 0:24:07- The meat needed more salt. - Do you think so?
0:24:07 > 0:24:11It's such a big piece of meat, you need a season on it.
0:24:11 > 0:24:15Those was hash browns for me, they're the star of the show.
0:24:16 > 0:24:20These are party food, little hash browns.
0:24:20 > 0:24:24Could it have done with a bit more cooking?
0:24:24 > 0:24:26I don't know, I like the bite.
0:24:28 > 0:24:31- What's the wee vegetables like? - You try one.
0:24:31 > 0:24:35- There's no big punch there. - For a la Grecque.
0:24:35 > 0:24:41Is it spectacular enough, you know, big party food, sharing or is it a great Sunday lunch?
0:24:41 > 0:24:44I don't think it's Sunday lunch, I think it's sharing.
0:24:44 > 0:24:50It is for the people, it's from 15-year-old to 85-year-old,
0:24:50 > 0:24:55you got a wide audience there to try and please and dishes like this well executed
0:24:55 > 0:24:57is a type of dishes for this banquet.
0:24:57 > 0:24:58How do you feel seeing that?
0:24:58 > 0:25:03He's one point ahead of you and I at the moment, he could run away with it.
0:25:03 > 0:25:09Pork's not an easy piece of meat to cook and I got it bang on.
0:25:09 > 0:25:14All three dishes tasted, all the chefs can do now is await Richard's verdict.
0:25:14 > 0:25:20Which main course will he think a worthy centrepiece for the People's Banquet?
0:25:20 > 0:25:24I'm nervous and I can't wait for him to tell us what's happening here.
0:25:39 > 0:25:42Brian McCann,
0:25:42 > 0:25:49that sinew certainly was a problem for me and it would have been best removed from the best end.
0:25:49 > 0:25:54The peas, the morel, and the asparagus just didn't hit those zingy notes,
0:25:54 > 0:25:59but I did like your potato bake.
0:25:59 > 0:26:00Chris Bell,
0:26:00 > 0:26:05the brief I think you could have expanded upon.
0:26:05 > 0:26:08A rolled belly of pork, under-seasoned,
0:26:08 > 0:26:14and your potato and black pudding just a little longer in the friteur
0:26:14 > 0:26:17would have made it much more interesting.
0:26:17 > 0:26:21Chris Fearon, the butcher's block of pork
0:26:23 > 0:26:29liked your presse of pork belly and black pudding deep-fried,
0:26:29 > 0:26:31absolutely delicious.
0:26:34 > 0:26:39Didn't like lacquered ribs,
0:26:39 > 0:26:43and did a bit of Belfast arrogance come through, no veg or potato?
0:26:45 > 0:26:51So which of these three chefs has run away with the main course?
0:26:51 > 0:26:53Brian McCann,
0:26:53 > 0:26:57your lamb dish has scored...
0:26:58 > 0:27:00..six points.
0:27:02 > 0:27:04Chris Bell,
0:27:04 > 0:27:07your suckling pig roast...
0:27:12 > 0:27:13..six points.
0:27:15 > 0:27:18Chris Fearon,
0:27:18 > 0:27:22your butcher's block of pork...
0:27:22 > 0:27:24has scored...
0:27:26 > 0:27:28..seven points.
0:27:31 > 0:27:35You don't need an imagination to know where you all are
0:27:35 > 0:27:37the winner is the next course.
0:27:37 > 0:27:44Three courses down and the two Chrises are sharing the limelight
0:27:44 > 0:27:46with overall scores of 19,
0:27:46 > 0:27:51leaving Brian with a total of 18, trailing by just one point.
0:27:51 > 0:27:55Devastated. I thought I would have got higher than a six, I've got to keep focused now.
0:27:55 > 0:28:00Maybe it was a little bit safe and I paid a price that.
0:28:00 > 0:28:03I'm over the moon with that, that's two courses now I've won.
0:28:03 > 0:28:07Going into the dessert now I have to score good.
0:28:07 > 0:28:09Tomorrow, it's their last chance to prove their worth.
0:28:09 > 0:28:12It's all down to this, boys.
0:28:12 > 0:28:15- One point in it. - Bad dish today, gone.
0:28:15 > 0:28:19- And there's no room for error... - It's not going to do it.
0:28:19 > 0:28:20BLEEP.
0:28:20 > 0:28:23..as Richard will be sending one of the chefs packing.
0:28:23 > 0:28:27Unfortunately, I will be asking you to leave the competition.
0:28:29 > 0:28:33Subtitles by Red Bee Media Ltd
0:28:33 > 0:28:35E-mail: subtitling@bbc.co.uk