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